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Chocolate Covered Vegan Sea Salt Toffee Bars

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! 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 15 servings
Calories 480 kcal

Equipment

  • 8x8 inch baking pan
  • Baking Sheet
  • Parchment Paper
  • Sauce Pan

Ingredients
  

For the shortbread

For the toffee

For the chocolate coating

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.

Nutrition

Serving: 1barCalories: 480kcalCarbohydrates: 46gProtein: 7gFat: 32gSaturated Fat: 15gTrans Fat: 1gCholesterol: 1mgSodium: 709mgPotassium: 197mgFiber: 5gSugar: 31gVitamin A: 9IUCalcium: 123mgIron: 2mg
Keyword dairy free, dessert, gluten free, health, healthy, healthy dessert, shortbread, toffee, vegan
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