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Posted 20 hours ago

Toffifee Coconut "Limited Edition" 125g

£9.9£99Clearance
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No matter the name, it’s a crazy delicious treat that basically accompanied me throughout my whole childhood! So having a vegan version of this gem is like a dream come true! Så længe vi kan huske tilbage - det vil sige 1973 - har Toffifee fremstillet deres unikke lækkerier med samme klassiske smagskombination. Men nu kommer der en nyhed! Glæd dig til en limited edition med et vidunderligt indslag af kokosnød, som du bare må prøve! Many thanks Freda 🙂 This looks like the ‘matrimony sweet/coconut ice’ recipe that I’ve been looking for…for ages! 😀 Definitely trying this tomorrow… Hi Kirsty, I’m going to try these for my family at Christmas as all 4 of us will be vegan this year. In 24 years my first all vegan Christmas as my husband, daughter and son-in-law became vegan last Christmas. Have you any ideas of something I could use to replace the chocolate for me as I can’t eat it due to migraines. I know the chocolate will stop it being so sweet so I need something comparable. I will make the proper recipe for the others. Add butter and sugar to a heavy-bottomed pot, at least 2 quarts in size. Attach a candy thermometer to the pot.

Let it cool down for 2-3 minutes. When the mixture is still slightly warm, run a knife and cut into desired sized pieces. Leave it to cool and set completely, remove the pieces and store in an airtight container.This Vegan Toffifee is not only completely plant-based but also healthier than the original as it doesn’t contain tons of refined sugar and butter! While the texture is a bit different to the original, the taste is even better!

Be forewarned though, this is a really sweet dessert. Coz it is basically made of sugar and water to which coconut, semolina, and some flavoring are added. It needs that amount of sugar to help it reach a soft ball stage. As soon as the mixture hits the greased pan, it will begin to set. In about an hour or two, this sets up completely. There are certainly a few minor substitutions you can make to this Coconut Toffee recipe and still achieve a successful outcome. Here are a few options. Ingredienser: Sukker, vegetabilsk fedt (palme, shea), glukosesirup, HASSELNØDDER, SKUMMETMÆLKSPULVER, fugtighedsbevarende middel: sorbitoler, kakaomasse, skummet kondenseret MÆLK, kokosflager (3,5%), VALLEKONCETRAT (fra MÆLK), kokosmælkpulver ( 1,6%), kakaosmør, MÆLKEFEDT, sakkarosesirup, VALLEPRODUKT (fra MÆLK), aromaer, emulgator: lecitin ( SOJA), salt, MÆLKEPROTEIN. Kan også indeholde MANDEL, JORDNØDDER og andre NØDDER. Der kan forekomme ændringer i produktindholdet. Tjek derfor altid produktinformationen på originalemballagen. Ved spørgsmål bedes du kontakte vores kundeservice. This Coconut Saltine Toffee only requires 6 ingredients! And it’s crispy, coconutty, sweet treat perfection in every bite! For this recipe you will need the following ingredients: In the meantime melt your dark vegan chocolate. Use a small spoon to place a small dollop on top of each toffee.If you follow my blog and recipes for a while you know that I’m all about using less processed and wholesome ingredients about 80-90% of the time. I usually try and stay away from refined sugars and oils as much as possible, but do use them for special recipes where I feel like the texture or taste wouldn’t be as good without. If I do so, almost always I’m trying to give you guys alternatives though, just in case you want to stay away completely from oils and refined sugars (I’m not sure if coconut sugar even counts as a refined sugar, because that’s the only one I ever use in these recipes). When ready to eat, lift the aluminum foil out of the baking dish and place the toffee on a cutting board. Place the sugar, coconut oil and coconut cream into a sauce pan over medium heat. Bring to a boil and let simmer for a minute while stirring. As most of the moisture dries off (There should be little liquid, and not completely dry), add ghee, cook till it leaves the sides of the pot, another few seconds. Remove and transfer to a greased plate. Place a hazelnut into each caramel-filled mould and place the whole tray into the freezer for about 30 minutes.

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You will also know then that I’m usually staying away from processed vegan options like fake meats/ cheeses, vegan butter/ margarine etc. and try to use more natural and healthy ingredients instead. Use a knife to gently cut it into smaller pieces. I try to cut into Saltine-sized squares, but you will likely wind up with some uneven pieces. What do I do with the small, uneven pieces that are left over after cutting Coconut Toffee into serving-sized pieces?

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