Refined Sugar Free Low Fodmap Vegan Choc Toffee
I will admit it,I have a always had a shocking sweet tooth, and even knowing and writing about how unhealthy sugar is, it remains present. However, these days I do my best to limit the amount of refined sugar I consume, and being fructose intolerant, many fruits and sugar alternatives, are out of the question for me. So this recipe, my Refined Sugar Free Low Fodmap Vegan Choc Toffee is a much, healthier way to treat myself. Plus the addition of Sunflower and Chia Seeds adds that extra healthy boost of protein and good oils.
Ingredients – All Organic
1/2 a cup of Rice Malt Syrup
80 to 100 grams Dark Fairtrade Chocolate
Pinch of Himalayan Pink Salt
*I recommend the Pure Harvest brand of Rice Malt Syrup, as they have assured me that they measure and keep a check of the arsenic levels in the rice used. See more about the issue of arsenic in rice here.
Line a small baking tray with either baking paper or a silicone reusable baking sheet.
Add the rice malt syrup into a small stainless steel saucepan and gently bring to the boil and then lower to simmer.
Have a bowl of iced water nearby and after 5 mins of simmering, drop a dollop of the mixture into the water. If it hardens quickly it is ready.
Pour the rice malt over the tray and spread thinly with a spatula.
Next very lightly sprinkle the salt over the mixture.
Now grab your sunflower seeds and pour them out evenly over the top of the toffee mixture.
Use a flat spatula, or the back of a spoon to press the sunflower seeds down into the toffee and put the tray in the fridge to set.
To prepare the chocolate, break it up into small pieces and pop it into a small stainless steel or glass bowl. Set the bowl of chocolate on top of a another bowl of boiling hot water. Make sure that no water ends up getting inside the bowl full of chocolate.
Stir with a spoon as the chocolate melts down. When completely melted, stir in a couple tablespoons of chia seeds.
You will have to work quickly now, before the chocolate hardens again. Using a spatula spread the choc chia seed mixture evenly over the top of the now hardened, sunflower toffee.
You can put the tray back into the fridge to set fully.
Once solid, cut with a sharp knife and store in an airtight container in the fridge.