Gluten-Free Almond Toffee
By the Gluten Free Recipes team ·
This delightful gluten-free almond toffee, featuring a rich, buttery base studded with crunchy toasted almonds and a decadent chocolate topping. The perfect balance of sweet, nutty, and slightly bitter notes creates an irresistible treat.
At a glance: This easy desserts recipe yields 4 servings in about 37 minutes (25 min prep, 12 min cook). It uses 8 ingredients — including certified gluten-free almond flour, granulated sugar or coconut sugar, vegan butter or coconut oil — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Almond Toffee: When preparing this desserts recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Almond Toffee: This recipe is naturally gluten-free, relying on almond flour as its base and ensuring all other ingredients are certified free from gluten-containing grains.
Ingredients
- 1.5 cups certified gluten-free almond flour
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup vegan butter or coconut oil, softened
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup certified gluten-free dark chocolate chips
- 0.5 cup toasted slivered almonds
Instructions
- 1
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal. This preparation ensures your toffee won't stick and will be simple to lift out once cooled.
- 2
In a large mixing bowl, cream together the softened vegan butter or coconut oil and granulated sugar (or coconut sugar) until the mixture is light, fluffy, and pale yellow, about 3-4 minutes. Then, beat in the room temperature eggs one at a time, followed by the pure vanilla extract, until fully incorporated and the mixture is smooth.
- 3
Gently fold the certified gluten-free almond flour and salt into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can result in a tougher texture. The batter should be thick and hold its shape.
- 4
Carefully fold in the toasted slivered almonds into the batter until they are evenly distributed. Spread this mixture evenly into the prepared baking pan, smoothing the top with your spatula to create a uniform layer.
- 5
Bake for approximately 10-12 minutes, or until the edges are lightly golden brown and the center appears set. Remove from the oven and immediately sprinkle the certified gluten-free dark chocolate chips evenly over the hot surface. Allow the residual heat to melt the chocolate for about 5 minutes, then gently spread the melted chocolate into a smooth layer. Let the toffee cool completely at room temperature for at least 1 hour, or until firm, as gluten-free baked goods continue to set and firm up as they cool.
Nutrition (per serving)
Tips & Notes
- Almond flour browns faster than conventional flour — tent with foil if the top colors before the center is set.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
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