This decadent delight made using the the deliciousness that is coconut sugar is sure to satisfy any sweet tooth!
Chocolate-Coconut Sugar Caramel Toffee (Gluten Free)
1 cup butter
1 cup coconut sugar (I use Madhava)
1/8 cup water
1/4 tsp salt
1 tsp vanilla extract
1/2 cup chocolate chips (you can also use sugar free chips or any chopped chocolate of your choice)
1/4 cup shredded coconut
In a pan over low heat, combine butter, sugar, water, & salt. Stir until melted and combined. Turn heat up to medium and stir continuously for 15 minutes.
Turn off heat and stir in vanilla extract.
Pour into a greased (I used butter) pan or dish (I used an 8" metal cake pan). Immediately sprinkle your chocolate on top and let sit a few minutes, then using a spatula, spread the melted chocolate over the top. Sprinkle with coconut & then freeze for at least 3 hours before serving.
To serve, slice very carefully with a sharp knife or break up into pieces with a hammer.*
Store in the fridge or freezer in an airtight container.
(*Note: texture will be a cross between caramel & toffee. And, most definitely yummy!)
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