4-ingredient Paleo Toffees

From wallflowerkitchen.com


  • 400 g / 2¼ cups coconut sugar
  • 750 ml / 3 cups coconut cream, you can also use coconut milk that has been refrigerated. Simply scoop the “fat” from the top of the tin
  • 6 tbsp coconut oil
  • (optional) A generous pinch of sea salt
  • (optional) 1 tsp vanilla extract


  1. Line an 8×8 baking tray with greaseproof paper and put to one side.
  2. Tip all ingredients into a large pot on the stove and bring to a boil.
  3. Stir the ingredients as it reaches boiling point, then turn down to a medium heat. Keep stirring!
  4. Maintain the medium boil and stir every so often, for about 20 minutes or until it’s reduced and thickened. To test if it’s ready, using a spoon, drop a piece of the mixture onto a tray and it should turn solid within a minute. If it remains liquid, then it’s not ready.
  5. Carefully pour the contents into the baking tray and leave to cool and set.
  6. If the mixture has separated slightly, don’t panic. This happened to me on one occasion but it still turned out perfectly!
  7. Let it set in the fridge for about an hour before cutting into small caramel pieces.
  8. (Optional) wrap in small squares of greaseproof paper for easy storage or to give as gifts!
  9. Keep at room temperature and store for up to 1 month (if you can last that long without eating them all…)

Categories: Food Recipes Sweets

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