{"id":1360,"date":"2013-10-28T00:29:35","date_gmt":"2013-10-28T04:29:35","guid":{"rendered":"http:\/\/santacruzfoodie.com\/?p=1360"},"modified":"2013-11-23T20:15:14","modified_gmt":"2013-11-24T00:15:14","slug":"dairy-free-halloween-recipe-for-coffee-toffee-from-santa-cruz-chef-lauren-hoover-west","status":"publish","type":"post","link":"https:\/\/santacruzfoodie.com\/?p=1360","title":{"rendered":"Dairy-free Halloween recipe for Coffee Toffee from Santa Cruz chef Lauren Hoover-West"},"content":{"rendered":"
\"Participants<\/a>

Participants making treats at a Halloween class for teens led by Lauren Hoover-West<\/p><\/div>\n

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\u2019t eat dairy, and of course those folks need recipes too!<\/p>\n

California Culinary Academy graduate Hoover-West, author of the cookbook \u201cNo Wheat No Dairy No Problem,\u201d regularly teaches classes at New Leaf Community Markets\u2019 Westside location. Her November classes are Allergy-Friendly Holiday Cooking<\/strong> (Nov. 14, includes turkey and many sides), Holiday Pies: No Wheat, No Dairy, No Problem!,<\/strong> (Nov. 20, includes Apple Pie, Citrus Curd Tart and Sweet Potato Pecan Pie), and Raw Vegan Holiday Desserts<\/strong> (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<\/a>.<\/p>\n

Read more about Lauren at her web site.<\/a><\/p>\n

Follow me on Twitter @santacruzfoodie.<\/p>\n

Coffee Toffee<\/strong><\/p>\n

Note: this recipe can be made low glycemic index, which is easier on the body and won\u2019t cause sugar spikes\/crashes, by using coconut sugar<\/em><\/p>\n

Ingredients<\/strong><\/p>\n

1 cup Coconut Oil
\n1 1\/3 cup Coconut Palm Sugar\/Coconut Sugar
\n1\/4 cup plus 2 TBSP. filtered water
\n1 TBSP. Molasses
\n2 tsp. instant powdered espresso, optional
\n1 tsp. ground cinnamon
\n1\/4 tsp. sea salt or himalayan salt
\n8 oz. chocolate (dark or semi-sweet), finely chopped or chips<\/p>\n

Instructions<\/strong><\/p>\n

Grease a cookie sheet (approx. 9×13 inches) and set aside.<\/p>\n

1. In a medium heavy-bottomed pot stir together, with a silicone spatula or wooden\u00a0\u00a0\u00a0\u00a0 spoon, all ingredients except for the chocolate.<\/p>\n

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.<\/p>\n

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.<\/p>\n

4.\u00a0 Cool 20-30 minutes on the kitchen counter.<\/p>\n

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.<\/p>\n

6. Pour melted chocolate over the Toffee and spread evenly to cover the Toffee.<\/p>\n

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).<\/p>\n

8. Break into pieces and enjoy! Store in an airtight container at room temperature.<\/p>\n

 <\/p>\n

Follow me on Twitter @santacruzfoodie<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019t eat dairy, and of course those folks need recipes too! … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,372],"tags":[616,619,613,617,388,90,226,614,618,615],"class_list":["post-1360","post","type-post","status-publish","format-standard","hentry","category-cooking-chefs","category-recipes-2","tag-dairy-free","tag-desserts","tag-halloween","tag-low-glycemic-index","tag-new-leaf-community-markets","tag-new-leaf-market","tag-recipes","tag-snacks","tag-toffee","tag-treats"],"_links":{"self":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1360"}],"version-history":[{"count":3,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1360\/revisions"}],"predecessor-version":[{"id":1392,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1360\/revisions\/1392"}],"wp:attachment":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}