Honey Toffee Slice -- Gluten and Refined Sugar Free

This beautiful slice is so good, people will have no idea it's refined sugar free!  Made with honey and butter, the toffee is buttery and smooth, just like the white sugar kind!  The base, made with almond meal is crumbly and sweet.  Combined with the thinnest layer of bitter dark chocolate on top, this sweet treat is satisfying for any sugar craving, no matter how big!

Start by making the base.  Measure 2 cups of almond meal into a mixing bowl.  Add a dash of sea salt and stir.  In a saucepan (or the microwave would work as well) melt 1 Tablespoon of butter and 1 Tablespoon of honey over medium heat.  Stir until combined.  Remove from heat and pour over the almond meal.

 Mix together, forming a crumbly base mixture.

Press into a 11 x 7 inch slice (bar) pan.  Bake in a 160 degree Celsius (320 degree Fahrenheit) oven for 10 minutes, or until lightly browned.

Meanwhile, start on the toffee.  To make the toffee, you will need a candy thermometer.  Place 200g of butter in a sauce pan and melt over medium heat.  Add 1 cup of honey and stir until combined.  Add 1 teaspoon of vanilla and bring to a boil.  Clip the candy thermometer into place and reduce heat to medium low. 

Boil the butter and honey mixture at a steady rate, stirring constantly, until the mixture reaches 137 to 143 degrees Celsius (280 to 290 degrees Fahrenheit).  Watch the mixture very closely as the temperature rises, it can burn very quickly after 130 degrees Celsius (265 degrees Fahrenheit).

The mixture will start as a light, honey color.  As it boils, it will darken to a very dark, rich, caramel color.

When the toffee is ready, remove from heat and quickly pour over the waiting base.  Let sit until firm, about 15 minutes. 

When the toffee is set, melt 45g of 85% dark chocolate (I use this one G&B 85% Dark Chocolate) in the microwave.  I melt mine on high for 30 seconds at a time, stirring well until smooth to avoid scorching.  Pour over the slice and place in the refrigerator.  Refrigerate until the toffee and chocolate are set, a minimum of 30 minutes.

Take care while slicing as the toffee is brittle and can crack easily.  This is best stored in the fridge.  When cold, the toffee is brittle and easy to eat.  As it warms up, it becomes very chewy and can be hard to bite, but yummy either way!

Sweet, crisp, honey toffee slice!

Honey Toffee Slice

Gluten and Refined Sugar Free

Serves 24-28

printable recipe

For the Base:

2 cups almond meal (almond flour)

1 Tablespoon pure butter

1 Tablespoon honey

Dash of sea salt

For the Toffee:

200 grams (3/4 imperial cup) pure butter

1 cup honey

1 teaspoon pure vanilla extract

45 grams (2 ounces) 85% dark chocolate

Method:

Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit).

In a medium bowl combine the almond meal and a dash of sea salt.  Set aside.  In a saucepan, melt the 1 Tablespoon butter and 1 Tablespoon honey, stirring until combined.  Pour over the almond meal mixture, and stir.  The mixture will be crumbly.  Press into an 11 x 7 inch slice pan and bake for 10 minutes or until lightly browned.  Remove from oven and set aside to cool.

For the toffee, melt 200 grams butter in a saucepan over medium heat.  Add 1 cup of honey and stir until combined.  Add vanilla extract and bring to a boil.  Clip on a candy thermometer and reduce heat to medium low.  Boil the butter and honey mixture at a steady rate, stirring constantly, until the mixture reaches 137 to 143 degrees Celsius (280 to 290 degrees Fahrenheit).  Watch the mixture very closely as the temperature rises, it can burn very quickly after 130 degrees (265 degrees Fahrenheit).  The toffee will darken from a light, honey color to a dark, rich, caramel color as it cooks.

When the toffee has reached 137 to 143 degrees Celsius, remove from heat and quickly pour over the waiting base.  Let sit until set and firm, about 15 minutes. 

When the toffee is set, melt the chocolate in the microwave on high in 30 second intervals, stirring well after each interval.  When melted and smooth, pour the chocolate over the toffee.  Place in the refrigerator and chill until cool, at least 30 minutes.

Cut into slices.  Take care while slicing because the toffee is brittle and can crack.  Store in the refrigerator.