Dairy-free Halloween recipe for Coffee Toffee from Santa Cruz chef Lauren Hoover-West

Participants making treats at a Halloween class for teens led by Lauren Hoover-West

Participants making treats at a Halloween class for teens led by Lauren Hoover-West

Santa Cruz chef Lauren Hoover-West has graciously shared her recipe for Coffee Toffee, a yummy dairy-free treat for Halloween or any occasion. According to the chef, half of America can’t eat dairy, and of course those folks need recipes too!

California Culinary Academy graduate Hoover-West, author of the cookbook “No Wheat No Dairy No Problem,” regularly teaches classes at New Leaf Community Markets’ Westside location. Her November classes are Allergy-Friendly Holiday Cooking (Nov. 14, includes turkey and many sides), Holiday Pies: No Wheat, No Dairy, No Problem!, (Nov. 20, includes Apple Pie, Citrus Curd Tart and Sweet Potato Pecan Pie), and Raw Vegan Holiday Desserts (Nov. 22, includes Cheesecake and Raw Pumpkin Pie). Each class costs $40 and is from 6-8:30 p.m. Pre-registration is required. See complete New Leaf Westside November schedule.

Read more about Lauren at her web site.

Follow me on Twitter @santacruzfoodie.

Coffee Toffee

Note: this recipe can be made low glycemic index, which is easier on the body and won’t cause sugar spikes/crashes, by using coconut sugar

Ingredients

1 cup Coconut Oil
1 1/3 cup Coconut Palm Sugar/Coconut Sugar
1/4 cup plus 2 TBSP. filtered water
1 TBSP. Molasses
2 tsp. instant powdered espresso, optional
1 tsp. ground cinnamon
1/4 tsp. sea salt or himalayan salt
8 oz. chocolate (dark or semi-sweet), finely chopped or chips

Instructions

Grease a cookie sheet (approx. 9×13 inches) and set aside.

1. In a medium heavy-bottomed pot stir together, with a silicone spatula or wooden     spoon, all ingredients except for the chocolate.

2. Cook the mixture over medium-low heat, constantly stirring with a wooden spoon until it reaches 315 degrees. You will need a candy thermometer. Quickly remove from heat.

3. Pour mixture into the cookie sheet and spread with a silicone spatula to smooth out into a rectangle that is about 1/8 inch thick.

4.  Cool 20-30 minutes on the kitchen counter.

5. While cooling the Toffee, melt the chocolate in a double boiler or in a glass bowl over simmering water. Cool the chocolate for 5 minutes off the heat.

6. Pour melted chocolate over the Toffee and spread evenly to cover the Toffee.

7. Let the chocolate set/harden at room temperature for about 4 hours. You can put it into the refrigerator to speed up the process, but it may be dull or bloom (turns white).

8. Break into pieces and enjoy! Store in an airtight container at room temperature.

 

Follow me on Twitter @santacruzfoodie.