Dairy-free Skor Bar Cups

It didn’t feel right ending Health-oween without paying tribute to the Skor bar.

Just like the vegan Twix bar we enjoyed last week, I wanted to make a Skor treat that I could feel better about eating.

Heck, I just wanted to be able to taste a Skor bar again.

And taste I did…

again, and again, and again.

I had to make up for lost time, common’ now! You’d do the same.

I made a couple of the cups with a creepy topping of almond flour and plastic flies for an added Halloween feel.

Warning: Make sure that you remove the flies before you eat the cup. Not that you’d let your excitement get the best of you and chow down without a second thought.. *cough* Kevin…

Chocolate recipe adapted from Katie.

to print, email or text this recipe, click here.

5.0 from 3 reviews
Dairy-free Skor Bar Cups
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free (option)
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
5 ingredient chocolate cups filled with hard toffee. Just like a Skor bar but with no dairy or refined sugars.
Ingredients
Chocolate:
Toffee:
Optional creepy topping:
  • Finely ground almonds
  • Plastic bugs or flies
Instructions
  1. Prepare the chocolate sauce by whisking all of the ingredients together.
  2. Fill 12 mini plastic cups about ⅓ of the way up. I used mini silicon muffin cups. Once they're filled, push the chocolate up the sides with a spoon. Set aside.
  3. Combine toffee ingredients in a small saucepan. Bring to a boil on medium-high heat stirring constantly. Once it's boiling, allow it to cook for 2-3 minutes (stir, stir, stir!). You'll know when it's done when there's less steam. Remove from heat and pour into prepared cups.
  4. Top each cup with remaining chocolate and flatten the tops by tapping the cups on the counter to release air pockets and then skimming the backside of a knife off the top to make it as even and flat as possible.
  5. Add optional toppings.
  6. Place in the freezer for 20 minutes to harden.
    Notes
    Store in the fridge or freezer. I'm sure that other liquid forms of sweeteners would work for the chocolate or toffee but I have not tried it. Options may include: raw agave nectar, honey, maple syrup, brown rice syrup, date syrup, yacon syrup, etc.

    This recipe is made with just 5 ingredients, 6 if you count the salt. There’s cacao powder (cacao is richer than cocoa but cocoa would work too), coconut oil, coconut nectar, coconut sugar, vanilla extract and salt. Easy, right?

    I began by mixing the toffee ingredients together and placing it on the stove top. I left the heat off for the time being, but just wanted the mixture ready to go for when I needed it.

    Then make your chocolate. Stir everything together really well…

    and spoon into a 12-cup mini silicon muffin pan. I purchased mine at Superstore for $1. I suppose you could use a chocolate mold too, but they’re a bit pricey.

    Once the chocolate is in each cup, push the chocolate up the sides using a small spoon. This will make sure that you can’t see the toffee through the cup when all is said and done.

    Now that your chocolate is ready to go, just set aside and cook the toffee.

    Once the toffee is complete, you can either pour it right into the molds, or use a second 12-cup mini silicon muffin pan and pour a bit of the toffee in each one. If you go for the latter, place the toffee in the freezer for about 5 minutes to harden. I found that going this route made for less mess but they both yielded the same result more or less.

    The picture below on the left is of the cups with the toffee poured straight in and the picture on the right is of the toffee piece. All you have to do with the piece is push it down into the prepared chocolate, making sure that there are no bubbles beneath it.

    Cover the cups with additional chocolate and skim off the tops to make as flat as possible.

    If you’re adding a topping of any kind, now’s the time to do it!

    Allow them to set for a little bit while you clean up the chocolate and toffee (with your face) that will likely be strewn all over your kitchen. Did I say face? I meant a damp cloth. :P

    Wow, that was fun. I’ve never made this many healthy Halloween recipes in my life. Now to decide on a costume to greet the trick or treaters with in a couple of days…

    What are you going as for Halloween?

    Pin It

    26
    Comments | Leave Your Comment

    1. I’ve never even heard of a skor bar! Judging by the ingredient list I’m sure I’d love them :)
      The only thing I’ll be dressing up as for Halloween is a teacher – night class that evening!

      • Oh yes, they’re pretty darn good… Toffee and chocolate were born to be together.

        What do you teach? That sure makes for a long day!

          • Wow, I had NO idea! That’s so cool. It’s great to find something you love… and then get to do it EVERY day!

      • Thanks Katie. No worries on the response. I’m here when you have the time :)

    2. my life is now complete! Skor and Twix are by far my favourite chocolate bars…. i may have a problem now that i can make them dairy AND gluten free! no more skinny Kat! lol, jk.
      Thanks Leanne, your such an inspiration, i’m thinking of planning a trip to indonesia or india next spring and wouldn’t have ever had the courage to think about going alone until i read your blog. Yoga is becomming a big part of my life too and although i’m not a fan of raisins (like kevin), food is pretty much what my life revolves around now that i have to make everything myself because of my dietary restrictions. your website has made my food life managable and delicious while i’ve been going through my transition to gluten & dairy free. love from an airdrie-ite, kat.

      • Wow, so good to here from you, Kat… and that you’re in Airdrie! I do miss it there although I’ve heard the weather isn’t so fantastic.

        Indonesia looks like a beautiful country. I have no doubt that you will love it to pieces and learn a ton about yourself in the process!

    3. I love skor bars! Well really I only ever eat them crushed up in my aunt’s chocolate trifle (a once-a-year splurge for me) but they are so good :)

    4. I love Skor bars! I didn’t think it was possible to duplicate this one without sugar to make the hard toffee. You are our anti-sugar mama!!!

    5. Wow! I miss eating skor bars! I am so happy you have a copy cat recipe and I have all the ingredients for!! I am so excited to try it!

    6. I have never heard of Skor bars, either! The ingredients sound delicious, though, I would love to try and make these!

    7. It is like you can read my mind! After the twix bar, I thought I could go for a Skor remake! Bloody amazing! he he

    8. These are sooo good! To be honest, I was slightly skeptical that the coconut oil + sweetener + cocoa combination would actually be good – but these are AMAZING! Even my dad (who is always skeptical of the things I make) liked them! :) Thanks Leanne.

    9. Hi! Just wondering if these are soy-free as well. I found them under the soy-free recipes but it doesn’t say here. Thanks!

      • Hey Jessica – if you can get your paws on soy-free chocolate (Enjoy life makes some) then yes, they are! Alternatively, you can make your own as the recipe suggests. Enjoy!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: