No Bake Toffee Crisp Bars (GF, VG, Refined Sugar Free)
These easy no bake 6 ingredient homemade toffee crisp bars are a delicious healthier version of the store-bought kind. They are gluten free, vegan and refined sugar free. Made with homemade caramel and crispy buckwheat puffs all encased in smooth homemade dark chocolate. These make the perfect not so naughty sweet treat.
No bake treats have got to be one of the easiest to make. While still being equally as delicious as their baked counterparts.
This is the first candy bar I have tried to recreate and it turned out amazing. If you’re not familiar with toffee crisp bars they are a UK chocolate bar made by Nestle. They are made with crispy rice cereal, caramel and milk chocolate.
While researching how to make these bars I looked up the ingredients Nestle uses to create theirs. I was shocked to find over 25 separate ingredients listed. Not surprisingly sugar is the first one listed followed by multiple vegetable fats and then glucose syrup. These also contain wheat and milk which is the main reason I haven’t eaten one in over a year and half.
Now am not saying never eat candy bars but when you can make your own version that taste what I believe to be better than the original, I don’t see why you would. Granted I haven’t eaten one in a long time but regardless this homemade version tastes rich and indulgent.
I chose to use very dark chocolate to coat my bars in as I thought it would compliment the sweetness of the toffee well. I made my own chocolate as I wanted to keep these bars completely refined sugar free. For this I used coconut sugar, coconut oil, raw cocoa powder and vanilla extract. I included the recipe below You can of course just used store bought dairy free chocolate instead.
If you do make your own chocolate using coconut oil then you will have to store these bars in the fridge. As the chocolate will melt at room temperature this doesn’t affect the taste but just means they aren’t portable snacks.
Using cacao butter instead of coconut oil would stop the chocolate melting at room temperature and make these more portable. I haven’t tested it out as cacao butter is something I would have to buy online and is more expensive than coconut oil.
Making my own raw chocolate has been something I’ve wanted to try for a while. I’ve seen brands that have used coconut sugar instead of cane sugar to sweetened their chocolate. It’s not readily available where I live but I was really interested to see what it tastes like, hence why I tried making my own. This also allowed me to adjust how much cacao was used. I like really dark chocolate and don’t have much of a sweet tooth so this recipe is a great one to play about with and customise to your own liking.
The chocolate recipe makes an 80 gram bar if you just want to make the bar itself. Alternatively you could use the chocolate bar in my soft baked chocolate chip cookie recipe, baked donut recipe or protein chocolate chip muffin .
You can grind the coconut sugar into a fine powder using a high speed blender . I do this in bigger batches as it’s much easier this way. Using the powdered sugar will help it to dissolve better once mixed. I have used regular coconut sugar as well it will leave the melted chocolate mixture grainy. Don’t worry though as once is sets firm you won’t taste it.
The powdered coconut sugar will create a smoother finish and is easier to mix together but taste wise there isn’t much of a difference between the two. Its up to you which you chose to use. The amount of coconut sugar you add is a matter of personal preference. If you want a less bitter tasting chocolate then i recommend adding more than 10 grams. As this recipe makes a chocolate bar that is roughly 90% cacao so beware its got a pretty bitter taste.
With the sweetness of the caramel sauce i do think the bitter chocolate compliments it very well. If you just plan to make the chocolate into a bar then i would add extra coconut sugar.
To make these bars i used a 12 hole silicone cupcake tray as it didn’t want them to get stuck and not come out the container. This made them into toffee crisp cups more than bars but it also means you don’t have to cut them up either. You can add the mixture to a grease proof line baking pan if you want to create a bar shape.
This recipe turned out really great and am definitely going to try recreating more candy bars. These toffee crisp bars are healthier than the store-bought ones but I still class them as a treat. I find them pretty sweet and indulgent and can only eat 2 at a time, the recipe makes 9 so will last me a while.
No bake toffee crisp bars (GF, VG, Refined Sugar Free)
- 70 grams raw coconut sugar
- 180 ml almond milk
- 40 grams melted raw cold pressed coconut oil
- 20 grams buckwheat puffs
Homemade raw chocolate
- 30 grams melted raw cold pressed coconut oil
- 40 grams raw cacao powder
- 10 grams raw coconut sugar ground into powdered sugar
Add the melted coconut oil, coconut sugar and almond milk to a small sauce pot and bring to a boil. Then reduce to a simmer and leave to cook for 10-15 minutes. Stir occasionally.
The caramel is ready when the liquid has darker and reduced by half. It should of become thick like a caramel sauce.
Measure buckwheat puffs into a medium sized bowl. Once caramel is ready turn off the heat and immediately pour the sauce over the buckwheat puffs. Mix to combine it all together.
I scooped the mixture out into a 12 hole silicone cupcake tray. i filled 9 of the holes half way full. You can alternative add them to a grease proof lined baking pan and spread it out to create one block.
Place in the fridge to firm up about 2-4 hours or place in freezer for 30 minutes to 1 hour.
Homemade raw chocolate
Blend coconut sugar in a high speed blender for this i do it in bigger batches as its easier that way. Then measure 10 grams out. Use the leftovers for future recipes.
Place melted coconut oil in a small bowl mix in the cacao powder stir it well to combine.
Next stir in the powered coconut sugar. Don't worry if its still a little grainy once is sets your won't taste it.
You can either let your chocolate set in the fridge then melt it later when you come to pour over the toffee crisp bars. Or if the bars have firmed up all ready then just pour the chocolate over to coat them. Then place in the fridge or freezer to set.
These bars have to be kept in the fridge as the chocolate will melt at room temperature.
If you made one big block then cut them up into bars before pouring the chocolate over each one. Then place in the fridge to set.
Macros for one of the nine bars is 9.3f 12.2c 1,6p
Hope you guys enjoy this recipe, don’t forget to pin this recipe and follow me over on pinterest. If you recreate this or any of my recipes to tag me in them on Instagram @emmalouisecee I love to see them all. I also post daily on insta stories if you want to see what I eat in a day and how I train at the gym. Have a great day.