Toffee Nut Caramels (Gluten-Free, Vegan / Plant-Based, Refined Sugar-Free)

Ingredients

• 3 tablespoons almond meal flour
• 3 tablespoons gluten-free oat flour
• 1/4 teaspoon sea salt
• 1/4 cup maple syrup
• 1/4 cup plus 2 tablespoons coconut palm sugar
• 2 tablespoons walnut oil
• 1/2 cup finely chopped mixed nuts (I used pecans, cashews, walnuts and almonds)
• 3/4 cup mini vegan chocolate chips + additional 1/2 cup if filling with chocolate (I use Enjoy Life)

Instructions

• 1) In a medium mixing bowl, combine almond flour, gluten-free oat flour and salt. Mix well with a spoon. Next, add maple syrup, coconut palm sugar, and walnut oil. Mix together well.
• 2) Place your selection of nuts in a grinder, food processor or blender and chop until some 1/8th inch size pieces remain (see picture in post). Add nuts to mixing bowl with other ingredients and mix well.
• 3) Toffee dough will be loose, but that is okay (see picture in post). Scoop and roll dough into 1 inch balls and place 3 inches apart on a baking sheet lined with parchment paper (approx. 6-8 balls will fit on each sheet). Bake at 325 degrees Fahrenheit for about 7-8 minutes until all of the balls have flattened out and are bubbling. Remove from oven. Leave toffee on the parchment paper, remove it from the hot baking pan and place it on a cool baking pan or the counter to cool.
• 4) Once cool, take one of the toffee rounds and make it into a ball again by squashing it in your hands. It will be very pliable and easy to do. Next, form the ball into a cube with your fingers, and set on a parchment lined baking sheet before dipping in chocolate. Repeat this process with all of the toffee rounds.
• If you want to fill your confections with a layer of chocolate Simply break each round of toffee into 2 pieces and form into 2 balls and subsequent squares (see picture in post). You will need to melt the extra 1/2 cup of chocolate ahead of time and fill them before placing them on the baking sheet to be dipped (see instruction 5 for melting). Use about 1/2 teaspoon of melted chocolate to fill the candy.
• 5) Melt chocolate 1/4 cup at a time so that it doesn't firm up before you have used it. Place 1/4 cup chocolate chips in a small microwave-safe bowl. Microwave on high for 30 seconds and stir. Then again for 30 seconds and stir, until all the chips have melted and formed a nice sauce for dipping. Next, place one of your toffee cubes on a spoon and dip into the chocolate, turning with the spoon to coat all sides. Lift and drain excess chocolate then place back on baking sheet to harden. Repeat with all. If you desire a chocolate caramel, sprinkle top with coarsely ground sea salt immediately after dipping. Chocolate will take about an hour to firm up at room temperature. If you are in a warm climate you may want to place the baking sheet with the chocolates in the freezer for an hour to help them firm up. They can be stored at room temperature for a couple of days and in the refrigerator for 5-7 days.