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I’ve recreated toffee bars into a healthier, protein packed treat. Say hello to your new favorite dessert – Classic Vegan Toffee Bars!
Toffee Bars. I’ve been eating this classic dessert since probably the day I started eating solid foods. These chocolate and pecan topped bars have been a staple at every party on my mom’s side from birthdays and graduations to Thanksgiving and Christmas and everything in between.
As a kid, I remember indulging in one after another of these sweet treats. When I got older, I would limit myself to just one or two while sipping on my after dinner coffee. The classic traditional bars are light and soft and sweet. They are also loaded with butter, eggs and refined sugar.
I set out to recreate the deliciousness of these bars with healthier ingredients (no butter, no oil, no eggs and no refined sugar!) and I hit the jackpot with the combination of ingredients I used.
These little squares of sweetness have already been child, husband, friend and neighbor approved! Now it’s your turn! Keep reading to find out how I made these Vegan Toffee Bars into a dessert you won’t be able to resist!
Apparently, the original toffee bar recipe that I’ve been eating all my life came from my Auntie Dolores (actually, my Great Aunt). She was always whipping up delicious food and treats. No one would be lacking for offerings in her kitchen.
If she thought you weren’t pleased with the 10 things on the counter already (we always were!), she would go scrounging in her fridge to bring out something else. She was kind hearted, generous, boisterous and funny and I hope I’m doing her proud with these Vegan Toffee Bars.
The key to getting that toffee flavor in these vegan toffee bars is coconut sugar and pecan butter.
Coconut sugar has a very similar taste and texture to brown sugar. While it is definitely still a sweetener and should be used sparingly, it does contain trace amounts of vitamins, minerals and antioxidants that you won’t find in refined white sugar. It’s also much lower on the glycemic index.
Pecans are super soft and buttery and make the best nut butter!
Pecans are high in many vitamins and minerals, protein, fiber and healthy fats.
Pecan butter is the perfect replacement for butter in this recipe and you won’t find any of those nutrients in dairy butter!
Store bought pecan butter is ridiculously expensive and might possibly contain other unwanted ingredients. Luckily for me and you, it’s super easy to make at home (and much cheaper too!). Check out the Recipe Notes to find out how.
My vegan toffee bars are not as light and soft as my Aunt’s original recipe, however, I happen to think this worked in my favor! To me, the perfect toffee is chewy. These bars came out dense and chewy, but still soft, and honestly remind me more of toffee than the traditional ones. Gasp! That’s a big statement, I know, but I stand by it!
If you are lucky enough to get your hands on one of the end pieces, savor every bite….the ends (not the whole bar on the end, but just the very end bite of the end bar – does that make sense?) will be more “done” than the center and will be even chewier with a slight crunch….my gosh, those were my favorite!
More vegan dessert bars
- Pumpkin Chocolate Chip Bars
- Chocolate Peppermint Rice Crispy Bars
- Cranberry Oat Crumble Bars
- Chocolate Chip Zucchini Bars
- Healthy Pumpkin Fudge Bars
- Sugar Free Apple Pie Bars
- No Bake Peanut Butter Oatmeal Bars
- Vegan Lime Bars
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Classic Vegan Toffee Bars
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup flaxmeal
- 1 cup coconut sugar
- ½ teapoon salt
- 1 cup pecan butter *see note
- ¼ cup pure maple syrup
- 2 teapoons pure vanilla extract
- 1 package dairy free chocolate chips I prefer Enjoy Life Dark Chocolate Chips, but use your favorite (**see note)
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350°F.
- Line a 8×11 baking pan (***see note) with parchment paper and leave enough hanging over the sides to use as your “handles” later.
- Whisk together the flour, flaxmeal, sugar and salt in a small mixing bowl and set aside.
- In a medium mixing bowl, stir together the pecan butter, maple syrup and vanilla until smooth.
- Stir the dry ingredients into the wet until well combined. Use your hands and really get in there to mash it all together.
- Press the mixture into the prepared baking pan and flatten it down with the palm of your hand.
- Bake for 20 to 25 minutes until the top starts to firm up.
- Sprinkle on the chocolate chips and bake another 2 to 3 minutes until the chocolate gets melty.
- With an off set spatula, spread out the chocolate evenly over the bars.
- Immediately sprinkle with the chopped pecans.
- Leave the bars in the baking pan on a wire rack for at least 10 to 15 minutes. They will continue to firm up as they cool.
- Using the parchment paper “handles” lift the whole thing out of the pan and set on the wire rack to continue cooling all the way.
- Cut into bars and enjoy!
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Auj says
Hi, what type of flour could I use to sub for the flaxmeal? And can I sub regular butter for the pecan butter?
Jenn Sebestyen says
You should be able to use extra whole wheat flour (or all purpose) for the flaxmeal. I haven’t tried subbing butter for the pecan butter, so I can’t say for sure. They definitely have different melting properties, so use at your own risk.
Aika says
These classic vegan toffee bars look really delicious! I’ll definitely try making this at home. Thanks for sharing this recipe! I’m sure my family will enjoy this for a snack.
Hannah says
These look great! Do you know if there is a way to make them gluten free? Thank you for the recipe!
Jenn S. says
Hi, Hannah. Thank you. I have not tested them as gluten free, so I can’t say for sure. If you want to try it, I suggest using a gluten free flour blend that is a 1:1 replace for wheat/white flour, so that you don’t have to change any of the other ingredients. Let me know if you try it out!
Jinnie says
Hello there, I’ve made a few little subs and omissions and looks like “I”‘ve made a whole new recipe! It’s nothing like what you described but it’s totally delicious – I bet yours is, too! Here’s what I did:
• 1 c oat flour
• ½ c coconut flour
• ½ c ground flax
• 1/8 c granular stevia (that’s enough for me, can add more if you like)
• ½ t salt
• cinnamon
• 1 c walnut butter
• water, as necessary
Mix all together and bake for 15 mins (in fact, it needs baking only to let the stevia melt). Hm, unexpectedly good 🙂 Thank you for your hard work and inspirations 🙂
Jenn S. says
Hi, Jinnie! Glad I could be of some inspiration to you! Your version sounds great too!! Thanks!
Nancy says
I made these incredible toffee bars and they are soooooooooooo delicious they did not last long in my house. I will be making these alot more. Yummy!!
Nancy says
Should be 10 stars so delicious
Jenn S. says
You are so sweet! And I agree! These toffee bars are worthy of 10 stars!
Jenn S. says
Thank you, Nancy!! I’m so glad you loved them!
Letty Flatt says
You really did hit the jackpot with these, Jenn. They are absolutely fantastic in flavor and texture. Excellent proteins, good fat, and of course, chocolate! I agree with the run, don’t walk to the kitchen on these–I am so happy I made them!
Jenn S. says
Aw, thank you so much, Letty!! I’m so happy you loved them! And thank you so much for stopping by to leave your feedback! Enjoy the rest of your week! 🙂
Linda @ Veganosity says
I’m sure that your great aunt Dolores would be very proud, Jenn. These look so good. I’m running to my kitchen now. 🙂
Jenn S. says
Aww, thank you, Linda! I hope so.