Toffifee Coconut "Limited Edition" 125g

Product Information

There are certainly a few minor substitutions you can make to this Coconut Toffee recipe and still achieve a successful outcome. Here are a few options. 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! This Vegan Toffifee is not only completely plant-based but also healthier than the original as it doesn’t contain tons of refined sugar and butter! While the texture is a bit different to the original, the taste is even better! Lovely color and delicious sweet! I make something similar but never added sooji! Will try when I Make next time

If you follow my blog and recipes for a while you know that I’m all about using less processed and wholesome ingredients about 80-90% of the time. I usually try and stay away from refined sugars and oils as much as possible, but do use them for special recipes where I feel like the texture or taste wouldn’t be as good without. If I do so, almost always I’m trying to give you guys alternatives though, just in case you want to stay away completely from oils and refined sugars (I’m not sure if coconut sugar even counts as a refined sugar, because that’s the only one I ever use in these recipes). Many thanks Freda 🙂 This looks like the ‘matrimony sweet/coconut ice’ recipe that I’ve been looking for…for ages! 😀 Definitely trying this tomorrow…Hi Kirsty, I’m going to try these for my family at Christmas as all 4 of us will be vegan this year. In 24 years my first all vegan Christmas as my husband, daughter and son-in-law became vegan last Christmas. Have you any ideas of something I could use to replace the chocolate for me as I can’t eat it due to migraines. I know the chocolate will stop it being so sweet so I need something comparable. I will make the proper recipe for the others.

Be forewarned though, this is a really sweet dessert. Coz it is basically made of sugar and water to which coconut, semolina, and some flavoring are added. It needs that amount of sugar to help it reach a soft ball stage. As soon as the mixture hits the greased pan, it will begin to set. In about an hour or two, this sets up completely.

Coconut extract - Use vanilla extract instead, or leave it out. It’s not integral to the success of this recipe.