This recipe was inspired by English Toffee. Here’s a paleo, refined sugar-free version of the delicious treat, It doesn’t have the firm ‘bark’ texture of English Toffee, but definitely has ALL the flavor. Once cut, keep refrigerated until serving for best results. Enjoy!
16 tablespoons grass-fed butter *
1 cup maple syrup
1 tablespoon vanilla extract
2 cups coarsely chopped almonds (divided)
1/2 cup chocolate chips (recipe below)
Melt butter and maple syrup in saucepan over medium to high heat. Allow to come to a soft boil. Bubbles will deep brown.
Remove from heat and stir in vanilla extract, then 1/2 the almonds. Pour onto a baking sheet lined with parchment paper.
Top with chocolate chips. After two minutes, spread chocolate chips evenly over toffee. The chips will be melting.
Top with remaining almonds and put in refrigerator until nice and firm. Break into small pieces and enjoy!
Homemade chocolate chips
4 ounces unsweetened baking chocolate (100% cacao)
1 tablespoon maple syrup (or more depending on how dark you like it)
Break baking chocolate into one-inch piece and place in a thick saucepan or double boiler. Melt baking chocolate over a very low heat. When melted, add agave and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break off pieces and use as needed. Store in freezer.
*Unfortunately, coconut oil or ghee will not work as a substitute for this recipe