We’ve been dreaming about creating a delicious Caramel Toffee Fudge and here it is.

This recipe is no bake, lactose free, gluten free, fructose free and refined sugar free.

• Makes: 20 pieces
• Prep time: 45 mins
• Setting time: 45 mins
• Difficulty: easy
• Dish: square tin 8 x 8 inch lined with baking paper

Ingredients
1 serving of The Sugar Breakup Toffee Crunch
2 cups of toasted coconut flakes or chips (don’t use desiccated coconut, as it’s too dry)
3/4 cup coconut oil
1/2 cup nut or seed butter of your choice
1/4 cup of The Sugar Breakup Organic Golden Rice Malt Syrup
1 teaspoon of vanilla extract

Lets put it together

1. Make a batch of The Sugar Breakup Toffee Crunch. Once set, divide it into two sections. With the first half crush into small toffee shards – this will be used in the fudge mix. With the second half break into small bite sized toffee shards – this will be used on top of the fudge for decoration.
2. Line your dish with baking paper.
3. In a blender or a Thermomix place the coconut flakes and coconut oil and blend until it becomes a creamy texture, and creates a coconut butter.
4. Add the golden rice malt syrup, nut butter and vanilla extract. Mix together until it’s creamy. It takes less than a minute.
5. Using a spatula gently mix in half of the crushed up toffee crunch. Then pour the mixture into your dish and spread out evenly.
6. Sprinkle the second half of your toffee crunch shards over the top and press them slightly into the fudge.
7. Place into the fridge or freezer until it hardens (it takes about 45 mins in the freezer).
8. Take out of container, cut into delicious squares and enjoy.
9. Keep in an airtight container in the fridge or freezer.

Hints and Tips

• You can use any nut or seed butter you like.
• You can be even more creative with your own toppings. Make it look gorgeous with colourful contrasts.