VEGAN TOFFIFEE

Vegan Toffifee / Toffifay? Yes, you’ve heard right! I’ve created a vegan and healthier version of my favorite childhood treat! I’m super excited to share this recipe with you guys, as I’ve been working on it for quite a while. It’s such a fun challenge to veganize and healthify dishes and foods that you’ve known all your life, and I’m always super stoked when I’m happy with the result! Since the Vegan Magnum has been such a success with you guys, I can’t wait to hear what you think about the Vegan Toffifee!

First of all, when creating this recipe I stumbled upon the fact that in some countries it’s called Toffifee (mostly Europe) and in others Toffifay (US). Toffifee is made by the German sweets producer Storck, and I’ve always thought that it meant toffee fairy (toffi for toffee and fee for fairy in German), but now I’m actually not so sure anymore!

No matter the name, it’s a crazy delicious treat that basically accompanied me throughout my whole childhood! So having a vegan version of this gem is like a dream come true!

INGREDIENTS

• 3 Tbsp coconut sugar (or maple syrup, I tried both but liked the texture and taste of the coconut sugar better)
• 2 Tbsp coconut oil
• ¼ cup coconut cream (full fat)
• 1 tsp vanilla extract
• 2 Tbsp cashew butter (smooth)
• • • • • •
• 12 hazelnuts
• 30gr dark vegan chocolate

INSTRUCTIONS

• Place the coconut sugar, coconut oil and coconut cream into a sauce pan over medium heat. Bring to a boil and let simmer for a few seconds while stirring.
• Take the sauce pan off the heat and add the vanilla extract and cashew butter. Make sure you're cashew butter is really smooth or else you will end up with little cashew pieces inside the caramel.
• Stir until you have a smooth mixture and fill up your cake pop silicone mould.
• Place a hazelnut into each caramel-filled mould and place the whole tray into the freezer for about 30 minutes.
• ......................

full recipe please see here : thetastyk.com

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