Vegan Toffee Pops

Healthier but still as tasty remake of the classic kiwi favorite! 👌

Gluten Free, Paleo, Vegan and RSF

Ingredients:

Biscuit:

• 1 cup almond flour
• 2 Tbsp PureCoco coconut flour
• 1 Tbsp cashew butter
• 1 Tbsp PureCoco coconut nectar syrup
• 1 Tbsp melted PureCoco coconut oil
• ½ tsp vanilla paste
• Large pinch of salt

Caramel:

• 2 Tbsp cashew butter
• 2 Tbsp PureCoco coconut nectar syrup
• 1 Tbsp melted PureCoco coconut oil
• ½ tsp vanilla paste
• Large pinch of salt
• Vegan chocolate to dip them in

Instructions:

1. Preheat oven to 180 degrees and line a cookie sheet with parchment paper

2. Add all shortbread ingredients into a mixing bowl and stir thoroughly. You may need to use your hands to kneed the mixture into a dough

3. Roll out dough between two pieces of baking paper until it is about 5mm thick

4. Cut out your toffee pop biscuits using a cookie cutter and carefully place on a tray

5. Re roll any leftover dough and continue cutting more biscuits until all the dough is used up

6. Place the biscuits in the oven for 10 minutes until just turning golden

7. While the biscuits are cooking make the caramel. In a small mixing bowl combine all ingredients and whisk until smooth. Set aside

8. Once the biscuits have been removed from the oven, allow to cool for 20 minutes, top with the caramel and place in the freezer for 30 minutes

9. Remove from the freezer and coat with melted vegan chocolate and return to the fridge or freezer for storing

📸 & Recipe by Nadia Eves @nourishingnadia_