Nutty Coffee Toffee Chocolate Bark

November 22, 2017

Nutty Coffee Toffee Chocolate Bark

(Gluten and Dairy Free, Almost Paleo)

Make It, Bake It, Fake It- Kate Eastman

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! 


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


  1. Combine all but the chocolate in a medium sized saucepan over medium heat. Continue stirring until all combined.
  2. 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).
  3. Pour into a baking paper lined tray.
  4. Once slightly cooled sprinkle on chopped dark chocolate. As chocolate melts spread the chocolate across the top of the hot toffee. 
  5. Sprinkle chopped almonds or extra coffee sugar on top. 
  6. 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.

Make It, Bake It, Fake It- Kate Eastman

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!

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A photo posted by Kate Eastman (@makeitbakeitfakeit) on