• Messy Vegan Baker

Vegan Heath Bars

Updated: Apr 14

Toffee is oddly very easy to make. And it’s pretty delicious! Plus I figured, why not make another candy bar vegan? So I made Heath Bars. And they’re absolutely delicious! You get the crunch of the almonds with a sweet chocolate flavor accompanied by the sweet and ever so slightly savory crunch of the rich toffee.


This recipe is modified from Mark Bittman’s How to Bake Everything.










Ingredients:

1 1/2 c granulated sugar

1 c vegan butter

1/3 c water

1 tsp salt

1 tsp vanilla extract

1 c chocolate

1 tsp coconut oil

1/2 c toasted almonds

Directions:


  1. If you need to toast your almonds, spread them out on a baking sheet and bake them at 300 degrees F for about 15 minutes

  2. Take them out, let them cool, and chop them up

  3. Line an 8x8 inch pan with parchment paper leaving enough overhang on two sides

  4. Spray the parchment paper with cooking spray or cover the parchment paper with vegan butter, set aside

  5. In a heavy bottomed saucepan, combine the sugar, butter, water, and salt

  6. Place the saucepan on the stove over medium heat

  7. Make sure your candy thermometer, bowl of water, and pastry brush are close by

  8. Stir the sugar and butter mixture until it’s fully melted and begins to boil

  9. Place your candy thermometer in the pan making sure it doesn’t touch the bottom of the pan

  10. Wipe the sides down with the water and pastry brush until there are no more sugar crystals on the sides of the pan

  11. Bring the mixture to 300 degrees F

  12. Once the toffee has reached 300 degrees F, take it off the stove

  13. Add in the vanilla and stir (be careful, the mixture will bubble and sizzle a little)

  14. Then pour the toffee into the prepared baking sheet

  15. Leave the toffee out on the counter until it hardens

  16. Melt the chocolate and coconut oil over a double boiler, or in a microwave heating it up for 30 seconds, mixing, and repeating until it’s completely melted

  17. Cut the toffee into whatever sizes you want (they’re probably going to break into whatever sizes they want)

  18. Line a baking sheet with parchment paper, wax paper, or a silicon baking mat

  19. Dip the toffee pieces into the chocolate with a fork, and place it on the baking sheet

  20. Sprinkle some chopped almonds on top, and let the candy set for about 20 minutes in the fridge

  21. Enjoy and keep the candy in an airtight container for up to a few weeks

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