Chocolate Covered Vegan Sea Salt Toffee Shortbread Bars. Crispy, buttery shortbread topped with crunchy sea salt toffee all coated in a sweet chocolate coating. This vegan treats are the perfect dessert for every sweet and salty lover out there! This recipe is made with absolutely no added sugars, is gluten free and of course, vegan friendly.
I am obsessed with sweet and salty desserts. I mean, I am the queen of chocolate and peanut butter in my opinion (and according to the copious amount of chocolate peanut butter recipes I create). I have to admit though, this recipe turned out a lot better than I even expected it to!
The funny thing is, this is not even what I was planning on making, it just kind of happened. I was originally trying to do some kind of Twix bar and somehow, I ended up making a filling that is more like a toffee. I definitely know the mistakes I made trying to make the caramel now, but I am pumped those mistakes actually turned into a recipe because that is something that has not happened for me before. Win win!
Ingredients:
For the shortbread:
For the toffee:
For the chocolate:
Kitchen Appliances:
The Steps:
For the shortbread layer:
Preheat the oven to 350 degrees and line 8x8 inch baking pan with parchment paper. In a mixing bowl, mix almond flour, coconut flour, baking powder and salt. Add in maple syrup, melted coconut oil and vanilla. Mix until well combined. Spread dough evenly on the bottom of the baking pan. Press to form and even layer. Bake 20-22 minutes.
For the toffee layer:
Turn the heat on the stove up to medium high. Pour the maple syrup in the sauce pan. Pour in the coconut sugar and whisk until combined. After a few minutes, the toffee will begin to bubble. As the mixture bubbles and thickens, whisk occasionally. It will take about 20 minutes to thicken to the amount you want it to. Add in cashew butter and mix well. Allow the mix to thicken another 2-3 minutes. Pour onto shortbread layer. Sprinkle sea salt on top of the toffee layer. Place the pan into freezer and allow it to chill for about 1 hour.
For the chocolate coating:
Remove the toffee and shortbread from the freezer. Cut into 15 equal bars. Microwave the coconut oil for about 30 seconds until melted. Add in chocolate chips and allow them to start mixing in and melting with the coconut oil. Place the bowl back in the microwave for 10 second increments, removing and stirring the chocolate in until melted if needed. Place each of the toffee shortbread bars in the chocolate. Flip the shortbread bars until completely coated. Remove with a fork and place on a parchment paper lined baking sheet. Once all of the bars are coated, place the baking sheet in the fridge and allow the chocolate to harden for about 30-45 minutes. Sprinkle a little extra sea salt on top if desired.
Can I use milk chocolate chips?
Surely! Please note though that using milk chocolate chips will cause this recipe to not be vegan friendly. If that is not a concern for you though, by all means switch it out!
Why do you use two different flours?
Almond flour is a very dry flour and does not have a lot of moisture. Coconut flour on the other hand has a ton of moisture. Together, the two mimic an all purpose flour.
If you love this recipe, you might also love:
- Peanut Butter Chocolate Shortbread Bars
- Gluten Free Peanut Butter Cookies
- Reese's Peanut Butter Cup Blossom Cookies
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Chocolate Covered Vegan Sea Salt Toffee Bars
Equipment
- 8x8 inch baking pan
- Baking Sheet
- Parchment Paper
- Sauce Pan
Ingredients
For the shortbread
- 3 cups almond flour
- 6 tablespoon coconut flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon vanilla
- ⅔ cup refined coconut oil
- 5 tablespoon maple syrup
For the toffee
- 1 cup maple syrup
- 1 cup coconut sugar
- ⅓ cup cashew butter
- 1 tablespoon sea salt
For the chocolate coating
- 1 ½ cup vegan semi sweet chocolate chips
- 1 tablespoon refined coconut oil
Instructions
For the shortbread layer
- Preheat the oven to 350 degrees and line 8x8 inch baking pan with parchment paper.
- In a mixing bowl, mix almond flour, coconut flour, baking powder and salt.
- Add in maple syrup, melted coconut oil and vanilla. Mix until well combined.
- Spread dough evenly on the bottom of the baking pan. Press to form and even layer.
- Bake 20-22 minutes.
For the toffee layer
- Turn the heat on the stove up to medium high.
- Pour the maple syrup in the sauce pan. Pour in the coconut sugar and whisk until combined.
- After a few minutes, the toffee will begin to bubble. As the mixture bubbles and thickens, whisk occasionally.
- It will take about 20 minutes to thicken to the amount you want it to.
- Add in cashew butter and mix well. Allow the mix to thicken another 2-3 minutes.
- Pour onto shortbread layer. Sprinkle sea salt on top of the toffee layer.
- Place the pan into freezer and allow it to chill for about 1 hour.
For the chocolate layer
- Remove the toffee and shortbread from the freezer. Cut into 15 equal bars.
- Microwave the coconut oil for about 30 seconds until melted.
- Add in chocolate chips and allow them to start mixing in and melting with the coconut oil. Place the bowl back in the microwave for 10 second increments, removing and stirring the chocolate in until melted if needed.
- Place each of the toffee shortbread bars in the chocolate. Flip the shortbread bars until completely coated. Remove with a fork and place on a parchment paper lined baking sheet.
- Once all of the bars are coated, place the baking sheet in the fridge and allow the chocolate to harden for about 30-45 minutes. Sprinkle a little extra sea salt on top if desired.
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