Velvety, sweet, and plant-based. You only need a blender and less than 5 minutes for this delicious 2-ingredient vegan toffee. It is sugar-free and extremely versatile, so drizzle it over cakes, crumbles, ice-cream, and every dessert you wish.
I have never been a fan of toffee. For me, it was too sticky and overly sweet, so not really my jam. Besides, I thought it was something completely unnecessary in a dessert because it didn’t add anything else apart from sweetness (and usually desserts were already sweet enough without it).
And the same goes for caramel sauce and dulce de leche.
But that was until I discovered this vegan 2-ingredient toffee sauce. Everything started during a trip to Scotland, where I ordered an apple crumble that came with toffee sauce and vanilla ice-cream.
When the waitress brought me the dish, I wanted to leave the toffee aside and eat the rest, cause I thought that it would be too sweet. However, I was wrong!
There was something about the tartness of the apples, combined with the crispy buttery crumble, and the plain ice-cream, that just worked with the toffee.
So when I returned home, I created my healthy, raw, vegan version of that delicious toffee. As white sugar was out of the question, I decided to use dates as my toffee base. Dates have a natural caramel-like flavor that I love, especially the Medjool variety ones.
Instead of butter and heavy cream, I used full-fat canned coconut milk. As an extra, I added vanilla extract, a pinch of salt, and maca powder to increase the caramel flavor, but it also delicious without it.
The result was insanely good. Sweet, silky, and with no coconut aftertaste. And if you prefer a more salty caramel sauce, feel free to increase the amount of salt.
What I love the most about this recipe is that it is naturally sweetened, dairy-free and you don’t even have to turn on the stove!
It is also super versatile, and pairs beautifully with crumbles, ice-cream, and even your morning oats!
2-ingredient Vegan Toffee
1 cup full-fat coconut milk
1 tsp maca powder (for more caramel flavor)
1 tsp vanilla extract
Pinch of salt
Soak the dates in warm water for 15 mins (if you use Medjool dates you can skip this step).
Blend all the ingredients in a high-speed blender, until no date chunks remain.
Store in a jar or airtight container in the fridge, up to one week (more or less).