Ingredients
- ½ cup raw almonds, roughly chopped
- 1 tsp vanilla extract
- 1 cup grass fed butter
- ½ tsp sea salt
- ¼ cup Lakanto Classic Monk Fruit Sweetener
- ¼ cup coconut sugar
- 1 cup dairy free chocolate chips
Instructions
- Line an 8×8 baking dish with parchment paper (spray inside of the pan with oil so the paper sticks).
- Roughly chop the almonds and add them evenly to the baking dish.
- In a small pan on the stove, add butter, sweeteners, and vanilla extract, over low heat, and stir continuously.
- Add candy thermometer, keep stirring, and remove the pan from the heat once the thermometer reaches 290 degrees.
- Stir mixture well and pour evenly on top of the almonds.
- Place pan in fridge for 5-7 minutes.
- Meanwhile, place chocolate in the microwave and melt in 30 second increments.
- Remove pan from fridge and drizzle chocolate on top.
- Use a spatula to make sure the chocolate covers the entire dish evenly.
- Add sea salt flakes.
- Return to the fridge for at least an hour.
- Once the toffee has completely hardened, lift it out of the pan and break into pieces.
- Try not to eat all the toffee in one sitting, it's addicting!
- Store in the fridge in an air tight container for a few weeks.
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