Nutty Coffee Toffee Chocolate Bark
(Gluten and Dairy Free, Almost Paleo)
It is not often I purchase a product to enter a competition...However, the thought of using these coffee crystals made me jump at fiddling with this recipe! Because we all know how much I like coffee!
This is quite simple, though requires a candy thermometer. I like my toffee with a bit of a chew, so, I stop the boiling just before it reaches hard crack. Substitute coconut sugar to make it paleo. Enjoy!
Ingredients
1 cup of CSR Coffee Sugar (other alternatives could include coconut sugar or brown sugar)1 good strong shot of espresso (about ¼ cup)
1 slurp of vanilla essence
4 tablespoons of thick coconut cream*
4 tablespoons of coconut oil
Sprinkle of salt
100g of chopped dark chocolate
Method
- Combine all but the chocolate in a medium sized saucepan over medium heat. Continue stirring until all combined.
- Raise the heat and allow to boil untouched. Continue boiling until the temperature reaches 145°C (just before hard crack stage on a candy thermometer).
- Pour into a baking paper lined tray.
- Once slightly cooled sprinkle on chopped dark chocolate. As chocolate melts spread the chocolate across the top of the hot toffee.
- Sprinkle chopped almonds or extra coffee sugar on top.
- Refrigerate until firm. Chop roughly to serve.
*Place your can of coconut cream in the fridge overnight to allow the cream to separate from the clear liquid.
I was very excited for this recipe to be chosen for the CSR competition I entered. Am loving my abundance of sugar I have received...and the Maxwell William's jug is to die for! Well, maybe not to that extent...but it is my colours and so pretty!
Recipe adapted from Clean Eating with a Dirty Mind. Check out so many yummy paleo recipes over there!
