peanut toffee chocolates (vegan + gluten free + refined sugar free)

These are so freaking delicious. Each bite is super indulgent and at the same time, you feel healthy because there is no dairy, no gluten and no refined sugar. Well, actually there is some refined sugar in mine because I have no clue where to find cacao paste other than the internet, which is currently taking approximately 2 years to ship anything these days. So instead, I used some dark chocolate chunks from the grocery store. But it’s still way yummier and way healthier (or at least less-unhealthy) than any ice cream bar or candy bar out there. Because these are basically like bomb vegan frozen twix bars. So good. What better way to kill an hour of free time than by making these babies? Make them to share with family and friends. Or make them to treat yo self. ๐Ÿ˜‰

Virpi Mikkonen’s book It’s A Pleasure is full of ah-may-zing candies, cookies, cakes, ice cream and more, all without any gluten, dairy or refined sugar. How inspiring and delicious and healthy is that!? This recipe did not disappoint. There’s a chocolate layer on top of a peanut filling on top of a toffee filling on top of a nougat filling on top of more chocolate. I don’t know about you, but I needed this in my life. My favorite layer is the toffee layer because it tastes like the best caramel in the world – all honey and dates and peanut butter… mmmmm… *oops, I am so sorry, did I just drool all over this page? where are my manners…*
The ONLY thing I would do differently next time is I would try making it in a silicon muffin dish. I think that would make it easier to just push out the pieces, instead of repeatedly stabbing the frozen mass with a knife, watching in horror as the top chocolate layer cracked into a hundred pieces, and attempting to shovel it out by an assortment of utensils and overall just making a mess. Still delicious, don’t get me wrong! But how cute (and easy) would individual peanut toffee chocolate cups be, am I right!?

STEP 1 – PEANUT BUTTER CHOCOLATE BASE

STEP 2 – NOUGAT FILLING

STEP 3 – TOFFEE FILLING

STEP 4 – CRUSHED PEANUT FILLING

STEP 5 – PEANUT BUTTER CHOCOLATE ICING

STEP 6 – CRUSHED PEANUT SPRINKLE and FREEZE

<3

After all this hard work, your labor of love is ready to be devoured! The recipe says to freeze the dish a final time for 30 minutes before serving. But after just 30 minutes, the toffee layer was still super soft and when I tried to cut it into pieces, the top chocolate layer was sliding all around on the toffee layer beneath it. About 4 hours in the freezer seemed to do the trick. If you can wait that long. Enjoy!

peanut toffee chocolates
from It’s A Pleasure by Virpi Mikkonen

what

CHOCOLATE BASE
– 1/3 cup grated raw cacao paste
– 1/3 cup peanut butter
– 2 Tbsp honey
– coconut oil for greasing

NOUGAT FILLING
– 1/3 cup peanuts
– 1/2 cup almond flour
– 1/3 cup coconut [or nut] milk
– 1/3 cup coconut milk, melted
– 2 fresh dates, pitted
– 1/2 tsp vanilla extract

TOFFEE FILLING
– 1/3 cup peanut butter
– 1/3 cup honey
– 1/4 cup coconut [or nut] milk
– 1/2 tsp vanilla extract
– 4 fresh dates, pitted
– 1 dropper full toffee stevia (optional)

PEANUT FILLING
– 1/3 cup salted peanuts
– 1/4 tsp sea salt

CHOCOLATE ICING
– 1/4 cup grated raw cacao paste
– 2 Tbsp peanut butter
– 1/4 cup coconut oil
– 1 Tbsp honey
– 1/4 tsp sea salt

how

– Grease a 6 x 8 dish with coconut oil.

CHOCOLATE BASE
– Melt the cacao paste in a double broiler or in 15 second intervals in the microwave.
– Stir in the peanut butter and honey until its a smooth paste.
– Pour the mixture into your dish and put it in the freezer.

NOUGAT FILLING
– Grind the peanuts in a food processor.
– Add the almond flour, coconut milk, coconut oil, dates and vanilla extract. Blend again.
– Take your dish out of the freezer and pour the nougat filling on top of the chocolate base. Put it back in the freezer.

TOFFEE FILLING
– Blend the peanut butter, honey, coconut milk, vanilla extract, dates and stevia (if using) in a food processor.
– Take your dish out of the freezer and pour the toffee filling on top of the nougat filling.

PEANUT FILLING
– Crush the peanuts in a mortar and pestle or chop them up with a knife. Save a few tablespoons for the topping and spread the rest on the toffee filling.
– Smooth it out with a spoon and return the dish to the freezer.

CHOCOLATE ICING
– Melt the cacao paste in a double broiler or in 15 second intervals in the microwave.
– Stir in the peanut butter, coconut oil and honey until it is smooth.
– Mix in the sea salt.
– Take the dish out of the freezer and pour the chocolate icing layer on top.
– Return the dish to the freezer for at least 30 minutes, or until all the layers are solid.
– Take the dish out of the freezer and flip it over onto a serving dish. To get your creation to come out, pour a little warm water on the bottom of the dish to help the chocolate release.
– Flip it over and cut it into pieces.
– Sprinkle with the remaining crushed peanuts.
– Serve cold and keep this beauty in the fridge.

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