Toffee Pops
Who doesn't love toffee pops? No seriously? Know anyone? Me neither!
Always the first to go when we used to get those Christmas Biscuit Sampler boxes....and of course the Tim Tams were never far behind....maybe that'll be my next recreation to try! But back to these Toffee Pops!
With a little bit of prep ahead of time, these biscuits come together more easily than you'd think and they have just the right amount of crunch and gooey caramel.
I'd like to say I have had rave reviews on these, but unfortunately, I can't seem to get them into anyone else hands to try (as I do with many of my creations) because my husband can't bear for me to gift them away!
So you have HIS big tick of approval, which funnily is probably more reliable that many others because he's about as fussy as they get! Always the one to tell me "don't call it a brownie if it's got zucchini, kumara and beans in it!".
I'm exaggerating, but you get my point! My recreation attempts are often not met with so much enthusiasm.....but these Toffee Pops were a different story! I truly hope you and your family enjoy them as much as we do! x
With a crunchy base and gooey center, these Toffee Pops are the bees knees and will be gobbled up in no time!
Biscuit Base
2 cups sunflower meal or almond meal
2 Tbsp maple syrup
1 Tbsp coconut oil, melted
2 Tbsp almond butter
Toffee Center
1 cup dates, soaked for 10 minutes in boiling water
2 Tbsp peanut butter
1 Tbsp coconut cream (the hard part when it's been refrigerated)
Chocolate Coating
1/2 cup vegan chocolate chips (or any chopped chocolate)
1 Tbsp coconut oil
1 Tbsp coconut cream (again, the solid part of the can )
Directions:
The night before you bake, place a can of coconut cream in the refrigerator.
Preheat oven to 180 degrees and line a baking tray with baking paper.
Pour boiling water over the dates and leave to soak while you make the cookies.
In a bowl, place almond meal, almond butter, maple syrup and coconut oil. Mix well. I like to use my hands to make sure the almond butter is evenly distributed. It should form a dough-like mixture that you can make into a large ball.
Place cookie dough onto a baking sheet and lay another sheet of paper over top. Using a rolling pin, roll the dough flat until it's 1cm thick. Using a drinking glass (or cookie cutter), cut cookies and transfer to the prepared baking sheet.
Repeat this process until all the cookie mixture is used up. Transfer to the oven for 10-12 minutes. Remove from the oven and let cool.
Drain soaked dates and add them to the food processor with the other toffee ingredients and blend until silky smooth.
Place 1 Tbsp of toffee on top of a cooled cookie and spread it out evenly using a knife. Repeat until all cookies are covered with your desired amount of toffee. Place biscuits in the fridge for toffee to harden while you prepare the chocolate.
Over a double boiler, melt chocolate and add coconut oil and coconut cream. Stir to combine.Spoon melted chocolate over the top of each cookie, smoothing it down the sides.Place back onto the tray.
When all cookies are covered, place in the fridge for 30 minutes for chocolate to harden.
Remove the cookies and let them get to room temperature before enjoying with a cup of tea!
I keep the toffee pops in the fridge when they're not being eaten. They will last up to 10 days in the fridge. They also freeze and thaw beautifully well.
