Paleo Psudo-Toffee

So, I have made this recipe a few times now. It’s very popular in the Woods-Mardjetko apartment. Why? Cuz it is too yummy! My roommate claims this is his “favorite” paleo dessert that I make. It’s especially good once you let it cool off because it has that perfect gooey texture and the chocolate on top is still a little metly... I DROOL.

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Another bonus: It’s SUPER easy to make and there are not many ingredients needed. You can get in, get out, and start chowin’ down in 30 minutes. A+ in my book! Mmm chocolatey, toffee goodness…

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Paleo Psudo-Toffee

Ingredients:

  • 2 cups unsweetened shredded coconut
  • ½ cup coconut sugar
  • ⅓ cup butter melted
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ cup dairy free chocolate chips

Directions:

  1. Preheat oven to 350°
  2. Line a 9X13 inch baking dish with parchment paper.
  3. Mix together coconut, coconut sugar, butter, eggs, vanilla and salt.
  4. Press into baking dish evenly, go ahead and use your hands!
  5. Bake for 25-30 minutes, until set and lightly browned.
  6. Turn off oven, remove pan and sprinkle with chocolate chips. Return to oven for a few minutes so that chocolate chips can melt, then spread melted chips with a butter knife or offset spatula.
  7. Allow to cool so chocolate can become firm again- it won’t re-harden all the way unless you put it in the fridge!
  8. Cut into squares. Serve immediately or store in freezer.

Quick Note: I would definitely allow the toffee to cool as much as possible. Unfortunately, cutting it into small squares gets a little messy because the chocolate isn’t fully hardened, but it is WAY easier than putting it into the fridge and then trying to cut it- I would not suggest doing this (obviously, I’ve been in this situation before)… Just be patient, it is well worth it!

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One thought on “Paleo Psudo-Toffee

  1. Pingback: Guest Post from PlayPaleo: Mustard & Bacon Brussels Sprouts Slaw | The Baconista

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