Vegan Heath Bar Brittle
This dairy-free and vegan Heath Bar Brittle is delicious. If you use to enjoy Heath Bars then this is the perfect dairy-free substitute for you. Crunchy, sweet, and rich with caramel flavor. The perfect dairy-free candy.
Servings: 10 people
- 1 cup dairy free butter
- 1 cup granulated white sugar
- 1 tablespoon honey or agave
- 3 tablespoons water
- 3/4 cups dairy free chocolate chips
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 cup dairy free milk - almond milk works well
- 1/4 cup buckwheat groats - optional but adds a great crunch
Line a baking sheet with parchment paper and set aside.
Toast the buckwheat groats in a pan until they are golden 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 dairy free milk into the bowl. As the chocolate starts to melt, whisk very well until all is combined. Turn off the heat and set aside. Keep the double boiler assembled so the steam keeps the chocolate soft as you prepare the rest of the ingredients.
Melt the dairy free butter in a large saucepan and then stir in the sugar, honey, and water. While heating on medium, whisk until the temperature of the sugar mixture 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 baking sheet. Lift the pan and rotate until the candy spreads out around the pan and 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 for about an hour or two then crack up into pieces.