Heath Bar Brittle
This Heath Bar Brittle is suitable for vegans and vegetarians. It is also dairy free, soy free, egg free, and nut free. Heath Bar Brittle is a delicious dairy-free candy perfect for an Allergy-Friendly Halloween.
This Heath Bar Brittle is so delicious. When I was a young there were a few years where I was able to eat dairy. My allergy had improved and my reactions were not very bad at all. Unfortunately, that’s not the case anymore, but I do remember what my favorite foods were. With Halloween fast approaching, here is my favorite candy recreated to be dairy-free. If you love Heath Bars you will love this dairy-free and vegan heath bar brittle recipe.
My recreation of Heath bars is so easy to make and so delicious. This Vegan Heath Bar Brittle has that amazing crunchy toffee topped with some delicious dairy-free chocolate. It’s easier to make Heath Bars into a brittle because you don’t have to get the shape perfect. Once the crunchy toffee hardens you can have a blast breaking it into bite-sized pieces. Each piece will look unique and that’s the fun of a brittle like this.
If you have kids with food allergies making your own candy is a great way to include them in the Halloween fun. They don’t have to feel left out when all their friends talk about the candy they love. Instead, make them this delicious vegan Heath Bar Brittle and they’ll enjoy every bite of it – in moderation of course :). For more ideas on how to include your child with food allergies in Halloween fun, check out my post, 7 Ways Kids with Food Allergies can Enjoy Halloween.
Vegan Heath Bar Brittle
Ingredients
- 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
Instructions
- 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. You may have to increase heat to medium-high if you're not reaching the proper temperature. Every stovetop is slightly different, but note it does take some time. 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.
If you like this post and want to see more like it please make sure to leave a comment below. If you want more content like this you may like the following posts:
How to Live Life with Food Allergies
Vegan Black and White Almond Butter Cups
13 Gluten Free School Snacks (Homemade + Store-bought)
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