Homemade Mini Heath Bars (Vegan)
These homemade mini-heath bars are truly better than the real thing. A chocolate-covered, buttery toffee enhanced with pieces of almond. A lovely, dairy-free homemade candy.
Ingredients
Toffee
- 1 ½ cups / 300 grams cane sugar
- 2 sticks / 226 grams plant based butter
- 4 tsp vanilla extract
- 2 tsp almond extract
- 4 tbsp roughly chopped almonds - I used slivered almonds
Chocolate Coating
- 7 oz / 200 grams chocolate - I used Lindt Oatmilk bars (2 bars)
- 1 ½ tsp coconut oil
Instructions
Toffee
- Line a 9x9 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. 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.
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.