Plant-Based Toffifay💖
That’s what you‘ll need.
Place coconut oil, coconut cream and coconut sugar in a sauce pan over medium heat. Bring to a boil and let it simmer for a minute.
Take it off the heat, add the cashew butter and vanilla extract. Whisk together until you have a smooth mixture.
Pour mixture into cake pop or toffifay moulds. Place a hazelnut into each caramel-filled mould. Transfer all trays in your freezer for 30 minutes.
In the meantime melt dark chocolate.
Use a small spoon to place a small dollop on top of each toffifay. Return the trays back into the freezer for 2 hours.
Store in the freezer and let defrost a few minutes before serving.
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