Vegan Homemade Toffee Crisp
Indulge in the ultimate vegan snack with this crave-worthy Vegan Homemade Toffee Crisp recipe, a plant-based twist on a classic treat. Bursting with rich caramel flavor from pitted Medjool dates, creamy almond butter, and maple syrup, these no-bake bars combine nutty sweetness with the satisfying crunch of vegan rice crisps. A generous layer of velvety dark chocolate, melted with a hint of coconut oil, crowns this delightful creation, making every bite a perfect balance of texture and taste. Ready in just 30 minutes and requiring minimal effort, these dairy-free, gluten-free bars are perfect for meal prep, dessert, or a guilt-free sweet treat anytime. Easy to make and irresistible to taste, this recipe is destined to become a staple in your vegan snack repertoire!
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Recipe Information
Ingredients
- 200 grams Medjool dates, pitted
- 80 grams Almond butter
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Sea salt
- 100 grams Vegan rice crisps
- 200 grams Vegan dark chocolate chips
- 1 tablespoon Coconut oil
Instructions
Line an 8x8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
In a food processor, combine the pitted Medjool dates, almond butter, maple syrup, vanilla extract, and sea salt. Process until the mixture becomes a smooth, thick paste.
Transfer the date mixture to a medium mixing bowl and add the vegan rice crisps. Mix gently with a spatula until the crisps are evenly coated with the date paste.
Press the mixture firmly and evenly into the prepared baking dish using the back of a spoon or your hands. Make sure it is well packed.
In a heatproof bowl, combine the vegan dark chocolate chips and coconut oil. Melt them together using a double boiler method: place the bowl over a pot of simmering water, stirring continually until smooth and glossy, or microwave in short bursts, stirring every 20 seconds.
Pour the melted chocolate mixture over the rice crisp layer in the baking dish, spreading it evenly using a spatula.
Chill the tray in the refrigerator for at least 2 hours, or until the chocolate is completely set.
Once set, lift the toffee crisp out of the dish using the parchment overhang. Slice into 12 bars or desired sizes using a sharp knife, and serve.
Store the bars in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 385.0 g | 140% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 254.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2962 mg | 63% | |
*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.
