Guilt-free Nuts & Seeds Toffee Squares

June 7, 2011 by Leanne Vogel August 30, 2017

The best mistake I’ve ever made in my kitchen. Dairy-free toffee made with honey, almond butter, nuts & seeds.

Ingredients

• 1 cup roasted almond butter
• 3/4 cup unpasteurized pure honey
• 1/4 cup raw sunflower seeds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup raw walnuts, chopped
• 1/4 cup raw almonds, chopped
• 1/4 cup raw pecans, chopped
• 1/4 cup raw pumpkin seeds

Instructions

1. Line a 9×9 square pan with parchment paper across both sides for easy lifting and set aside. Combine nuts and seeds in a medium size bowl and set aside.
2. Place honey in a medium saucepan and cook over low-medium heat, stirring constantly until it reaches a simmer. The honey should begin to foam. This is okay! Just don’t stop stirring. Continue to stir for another 8 minutes. Add almond butter and turn the heat to the lowest setting. Continue stirring the honey + almond butter until it begins to thicken, about 2-3 minutes. When it gets hard to stir, add the nuts and seeds. Mix until combined.
3. Immediately drop the hot mixture into the prepared pan and smooth it with a damp spatula. Sprinkle some extra shredded coconut on the top if you’d like.
4. Allow the mixture to cool on the counter for at least an hour.
5. Lift out of the pan [still on parchment] and cut into bars. Store in the fridge for up to 2 weeks, or freezer for up to a month.

Nutrition Information Per Serving