Toffee Crisp

A healthier twist on a Toffee Crisp (gluten free, dairy free, suitable for vegans and refined sugar free)





3/4 cup coconut sugar

1 1/2 cups almond or rice milk

4 tbsp coconut oil

1 tsp vanilla powder

3 cups puffed brown rice cereal (I use Kallo)

2 cups dairy-free chocolate chips

Optional: pinch of salt



Line a brownie tin or dish with greaseproof paper.

In a large saucepan placed over a medium to high heat, add the coconut sugar, milk and coconut oil, whisk continuously and bring to a boil.

Once it begins to bubble vigorously, reduce to a medium heat and keep cooking out for approx 15-20 minutes, whisking occasionally, until the toffee sauce has reduced and thickened beautifully.

Remove from the heat, stir in the vanilla and salt then immediately stir in the puffed brown rice. Once mixed and the rice is fully coated, pour into the tin spread out the mixture a press down firmly. You want the rice mix about 1 1/2 inches in thickness to create the delicious bars. Pop into the freezer to set for about 20-30 minutes
Melt the chocolate in a Bain marie or the microwave, stir and leave to cool slightly.
Remove from the freezer, cut in to bars then dip each bar in the melted chocolate until it's covered and place on a baking tray lined with greaseproof paper. Set in the fridge for about 30 minutes.

Store in the fridge for a week or the freezer for up to 2 months.