Homemade Mini Heath Bars (Vegan)
Love Heath Bars? Can’t find them dairy-free? My homemade mini–Heath Bars are just for you. These mini candies are made up of a dairy-free buttery toffee filled with chopped almonds and a hint of almond extract. To achieve the milk chocolate coating, they are dipped in Lindt Oatmilk chocolate. These little cuties are creamy, buttery, and have a wonderful snap before melting in your mouth.
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
9
Serves: 30
Ingredients
Toffee
- 1.5 cups1.5 cups1.5 cups Cane Sugar
- 16 Tbsp16 Tbsp16 Tbsp Plant-Based Butter
- 4 tsp4 tsp4 tsp Vanilla Extract
- 2 tsp2 tsp2 tsp Almond Extract
- 4 Tbsp4 Tbsp4 Tbsp Almonds (Blanched), Slivered, -roughly chopped
Chocolate Coating
- 200 grams200 grams200 grams Milk Chocolate, (I used Lindt Oatmilk bars)
- 1.5 tsp1.5 tsp1.5 tsp Coconut Oil
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To prepare the Toffee: Line a 9×9-inch square pan with parchment paper and set it aside. Make sure to have the chopped almonds and both extracts ready to add to the toffee when it comes off the heat.
- To a medium pot add the butter. Melt the butter over medium to medium-low heat. Once melted, add the sugar and stir until the sugar is dissolved and the two ingredients are blended. Once blended, start stirring the mixture slowly and consistently and do not stop until the toffee reaches a temperature of 300F. If separation occurs during this process, remove the pot from the heat, add a tablespoon of water and stir vigorously until the toffee comes back together. Return the pot to the heat and continue the process.
- The mixture will slowly become darker, smoother, and take on a whipped look. With a candy thermometer, start checking the temperature. We want it to reach 300F. Once 300F is reached, remove the pot from the heat and add both extracts and the chopped almonds. Stir to fully combine all the ingredients.
- Pour the toffee into the prepared pan and spread it out evenly. Allow the toffee to cool a bit. Once it has cooled enough, score the toffee so cutting the pieces later will be easier. I scored mine into 6 rows, 5 pieces per row. If it is too warm, the scoring lines will not hold. I went back over the cutting lines I created 2 to 3 times as the toffee was cooling to make sure they were set.
- The chocolate coating and dipping: Melt the chocolate and coconut oil together using a double boiler. Once fully melted, pour the chocolate into a heat-proof 1 cup measuring cup.
- Using the scoring lines, break the toffee up into 30 pieces. Using a fork, dip each toffee piece into the chocolate, knock the excess chocolate off and place the dipped piece of toffee on a parchment lined pan. Repeat for all 30 pieces of toffee. Once all the pieces are covered in chocolate, place them in the refrigerator or freezer until the chocolate sets.
- I suggest storing them in the refrigerator in an airtight container. They should stay fresh for a couple of weeks.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Candies Desserts Egg Free Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 107 |
| Fat: | 5 g |
| Carbohydrates: | 11 g |
| Protein: | 0 g |
| Cholesterol: | 1 g |
| Sodium: | 39 mg |
| Fiber: | 0 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.