Vegan Homemade Toffee Crisp

Indulge your sweet tooth with this irresistible Vegan Homemade Toffee Crisp, a plant-based twist on a classic treat that's as satisfying as it is easy to make! Featuring a rich, caramel-like base made from Medjool dates, almond butter, and a hint of vanilla, this no-bake recipe delivers layers of irresistible texture with crunchy vegan rice crisps enveloped in velvety smooth vegan dark chocolate. With only 20 minutes of prep time and simple ingredients like maple syrup and coconut oil, these wholesome bars are perfect for satisfying your cravings without the guilt. Whether you're looking for a dairy-free dessert or a grab-and-go snack, these toffee crisps are a delightful balance of indulgence and nourishment. Chill, slice, and enjoy a treat that's proof vegan can be deliciously decadent!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 12

Ingredients

• 200 grams Medjool dates, pitted
• 80 grams Almond butter
• 2 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Sea salt
• 100 grams Vegan rice crisps
• 200 grams Vegan dark chocolate chips
• 1 tablespoon Coconut oil

Directions

Step 1

Line an 8x8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.

Step 2

In a food processor, combine the pitted Medjool dates, almond butter, maple syrup, vanilla extract, and sea salt. Process until the mixture becomes a smooth, thick paste.

Step 3

Transfer the date mixture to a medium mixing bowl and add the vegan rice crisps. Mix gently with a spatula until the crisps are evenly coated with the date paste.

Step 4

Press the mixture firmly and evenly into the prepared baking dish using the back of a spoon or your hands. Make sure it is well packed.

Step 5

In a heatproof bowl, combine the vegan dark chocolate chips and coconut oil. Melt them together using a double boiler method: place the bowl over a pot of simmering water, stirring continually until smooth and glossy, or microwave in short bursts, stirring every 20 seconds.

Step 6

Pour the melted chocolate mixture over the rice crisp layer in the baking dish, spreading it evenly using a spatula.

Step 7

Chill the tray in the refrigerator for at least 2 hours, or until the chocolate is completely set.

Step 8

Once set, lift the toffee crisp out of the dish using the parchment overhang. Slice into 12 bars or desired sizes using a sharp knife, and serve.

Step 9

Store the bars in an airtight container in the refrigerator for up to a week.

Nutrition Facts

Serving size	(630.7g)

Amount per serving	% Daily Value*
Calories	2674.2

Total Fat 125.6g	0%
Saturated Fat 50.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1702.7mg	0%
Total Carbohydrate 377.4g	0%
Dietary Fiber 37.8g	0%
Total Sugars 248.9g
Protein 39.7g	0%

Vitamin D 0IU	0%
Calcium 374.2mg	0%
Iron 18.6mg	0%
Potassium 2113.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 5.7%

Carbs: 53.9%