Paleo Homemade Toffee Crisp
Satisfy your sweet tooth without breaking your paleo diet with this irresistible Paleo Homemade Toffee Crisp recipe! Featuring a chewy almond-date base, a luscious almond butter toffee layer, and a rich dark chocolate topping, this no-bake dessert is a healthier twist on a classic treat. Made with wholesome, natural ingredients like Medjool dates, raw almonds, and coconut oil, it’s completely gluten-free, dairy-free, and refined sugar-free. Topped with shredded coconut and a sprinkle of chopped nuts for added texture, these toffee bars are freezer-friendly and easy to prep in under 30 minutes. Perfect for paleo followers, chocolate lovers, and anyone looking for a guilt-free indulgence, this treat is a delightful balance of sweet, salty, and crunchy goodness!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Medjool dates, pitted
- 1 tablespoon Coconut oil
- 0.5 cup Almond butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 1 cup Dark chocolate (Paleo-friendly, 70% cacao or higher), chopped
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Chopped nuts (optional, for garnish)
Instructions
Line an 8x8 inch baking dish with parchment paper and set aside.
In a food processor, combine raw almonds and Medjool dates. Process until the mixture resembles a sticky, crumbly dough. It should hold together when pressed.
Transfer the almond-date mixture into the prepared baking dish, pressing it evenly to form a compact base layer. Place the dish in the freezer while preparing the toffee layer.
In a small saucepan over low heat, melt the coconut oil. Stir in almond butter, vanilla extract, and sea salt until smooth and well combined.
Remove the base from the freezer and pour the almond butter mixture over it, spreading evenly with a spatula. Return the dish to the freezer for about 15 minutes until the toffee layer is firm.
Melt the chopped dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until completely melted and smooth.
Pour the melted chocolate over the firm toffee layer, spreading evenly with a spatula.
Sprinkle unsweetened shredded coconut and chopped nuts (if using) on top of the chocolate layer.
Place the dish in the refrigerator for at least 30 minutes or until the chocolate is set.
Once set, cut the toffee crisp into bars and enjoy. Store extras in an airtight container in the refrigerator.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 26.9 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
