October 29, 2012 By Leanne Vogel December 17, 2018
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.
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?
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.