This Recipe Is: Free of gluten, dairy, soy, eggs and nuts. It is also vegan.
I am so happy about my recipes for this week! This is just the start of some Halloween fun! 🙂 Ok quick blurb, I know some Christian’s aren’t ok with Halloween. I get that and I’m good with that if that’s your conviction. I’m not into the demonic scary movies or anything like that, but I love the fun stuff! Fun candy, fun silly costumes and fun pumpkin everything! Plus, Halloween is Trevor’s birthday! So how can I not go all out??
This week I’m doing all of my favorite Halloween candies gone allergy friendly! When I was a kid I was actually able to eat most Halloween candy. My dairy allergy was not as a bad, I only had to avoid peanuts! Jeez I miss those days. But I must say, my versions are BETTER!
I’m starting out with my first love, Heath Bar remake! I have always loved Heath Bars. They are my absolute favorite candy bar. Well I should say were my favorite. Crunchy toffee has always been my favorite and what can be better than toffee covered in chocolate? NOTHING! 🙂 So here’s my surprisingly easy and not surprisingly delicious remake! I know you’ll love it! I sure have been loving it!
1 cup soy free margarine – Earth Balance or Smart Balance work well
1 cup granulated white sugar
1 tablespoon honey
3 tablespoons water
3/4 cups enjoy life chocolate chips
2 tbs coconut oil
1 teaspoon vanilla
1/4 cup almond milk or other dairy free milk
1/4 cup buckwheat groats
- Line a baking sheet with parchment paper and set aside.
- Toast the buckwheat groats in a pan until they are slightly brown.
- Create a double boiler by putting water in a pot and a heat proof bowl on top. Be sure the bottom of the bowl does not actually touch the water, if it touches the bowl could break. Bring the water to a boil. Put chocolate chips, coconut oil, vanilla and almond milk into the bowl. As the chocolate starts to melt, whisk very well until all is combined. Turn off the heat and set aside. But keep the double boiler assembled so the steam keeps the chocolate soft.
- Melt the margarine in a large saucepan and then stir in the sugar, honey and water. With the temperature on medium, continue to whisk until the temperature reaches 305 °F. It takes some time but be sure to wait until it reaches the right temperature. You’ll notice the texture get slightly thicker as it heats up.
- Once it reaches the proper temperature, pour the hot candy on the prepared pan. Move the pan around until the candy lays flat.
- Once the candy cools slightly, about 5 minutes, pour on the buckwheat groats. Then drizzle on the chocolate.
- Let cool until it is hard then crack up into pieces.
*Store in an airtight container in the fridge
* You can use a candy thermometer or a meat thermometer