Salty Toffee
If you love the combination of sweet, salty, and crunchy, this Salty Toffee is about to become your new favorite treat. It’s a better-for-you version of classic toffee, made with almond flour crackers, coconut sugar, and dark chocolate for a refined sugar-free, dairy-free twist.
The best part? It’s ridiculously easy to make—no candy thermometer required. The coconut sugar and coconut cream create a thick, rich caramel that bakes over the crackers, forming an irresistible, buttery-like crunch. Topped with melted dark chocolate and chopped pecans, this toffee is the perfect balance of flavors.
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Recipe Tips
Use a Sturdy Base: Almond flour crackers hold up well to the toffee layer, but if you don’t have them, gluten-free or whole-grain crackers work too. Avoid thin or delicate crackers, as they may become too soft.
Watch the Toffee Closely While Cooking: The coconut sugar and coconut cream mixture will thicken and darken as it cooks, but it can burn quickly. Stir continuously and remove from heat as soon as it reaches a thick, caramel-like consistency (about 6 minutes).
Spread the Chocolate While It’s Warm: The heat from the toffee will help melt the chocolate chips. Use a spatula to spread the chocolate evenly for a smooth, glossy finish.
Freeze for the Perfect Texture: Freezing helps the layers fully set and makes it easier to break into crunchy pieces. Let it sit for at least one hour before cutting or breaking apart.
Ingredient Swaps: Almond Flour Crackers ? Swap for gluten-free crackers, graham crackers, or whole-grain crackers. Coconut Sugar ? Maple sugar or date sugar will work, but may slightly alter the flavor. Dark Chocolate ? Use dairy-free chocolate chips or white chocolate for a different flavor twist. Pecans ? Try almonds, walnuts, or leave the nuts out for a nut-free version.
Room Temperature: Store in an airtight container for up to 6 days.
Refrigerator: Keeps well in the fridge for up to 1 week—this keeps the toffee extra crisp.
Freezer: Store in a freezer-safe container for up to 2 months. Let sit at room temperature for a few minutes before eating.
More Easy Recipes:
Salty Toffee
Ingredients
- 2 boxes almond flour crackers I used Simple Mills
- 1 cup coconut cream
- 3/4 cup coconut sugar
- 1 cup dark chocolate melted
- 1 cup dark chocolate chips
- 1/2 cup pecans chopped
Instructions
- Preheat your oven to 400F and line a pan with parchment paper
- While the oven is heating up, add coconut sugar and cream to a pot
- Stir until well combined and a smooth thick texture has formed (about 6 minutes)
- Place the crackers on the pan
- Pour the coconut mixture on top of the crackers
- Bake for about 6-8 minutes in the oven
- Top with your chocolate chips and melted chocolate and spread with a spatula
- Add your pecans if using and place in freezer for one hour
- Break into pieces and enjoy!
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