Vegan Toffifee / Toffifay? Yes, you’ve heard right! I’ve created a vegan and healthier version of my favorite childhood treat! I’m super excited to share this recipe with you guys, as I’ve been working on it for quite a while. It’s such a fun challenge to veganize and healthify dishes and foods that you’ve known all your life, and I’m always super stoked when I’m happy with the result! 🙂 Since the Vegan Magnum has been such a success with you guys, I can’t wait to hear what you think about the Vegan Toffifee!
First of all, when creating this recipe I stumbled upon the fact that in some countries it’s called Toffifee (mostly Europe) and in others Toffifay (US). Toffifee is made by the German sweets producer Storck, and I’ve always thought that it meant toffee fairy (toffi for toffee and fee for fairy in German), but now I’m actually not so sure anymore! 🙂
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!
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!
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).
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.
So while texture-wise you probably could achieve an even closer result to the original using vegan butter or vegan toffees or caramel (if there is such a thing), I opted for the healthier version using 5-7 ingredients only (coconut cream, cashew butter, coconut oil, vanilla and coconut sugar), which tastes amazing but has to be kept in the freezer (if you live in a warmer country like I do)! 😉
If you decide to give these Vegan Toffifee a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) on Instagram! I love seeing your recreations. Cheers and enjoy!
- 4 Tbsp (40g) brown sugar (or coconut sugar)
- 2 Tbsp (30ml) coconut oil
- ¼ cup (57g) coconut cream, full fat (firm part of the can)
- 2 Tbsp (30g) cashew butter
- dash of vanilla powder
- 12 hazelnuts, whole and skinned
- 30g dark vegan chocolate (70%)
- 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.
- Take the sauce pan off the heat and add the vanilla and cashew butter. Make sure your cashew butter is really smooth or else you will end up with little cashew pieces inside the caramel.
- Whisk together until you have a smooth mixture pour into 12 cake pop moulds.
- Place a hazelnut into each caramel-filled mould and place the whole tray into the freezer for about 30 minutes.
- In the meantime melt your dark vegan chocolate. Use a small spoon to place a small dollop on top of each toffee.
- Place the silicone tray back into the freezer for 2 hours (or until firm) and carefully remove from the moulds!
- Store in the freezer and let defrost a few minutes before serving!
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