- ½ cup rice syrup (or organic honey or coconut palm syrup)
- ½ cup almond butter (or nut butter of your taste or 1 cup butter)
- 3 tbsp oat milk (or other dairy-free milk)
- 3-4 tbsp black licorice root extract powder or grated liquorice root extract stick
- 1 tsp ground anise
- ½ tsp vanilla powder
- a tiny pinch of sea salt
Pour all the ingredients to a saucepan. Bring to boil. Stir constantly and turn the stove to low temperature. Heat the mixture stirring slowly for about 5-20 minutes. If you want it to be really thick and sticky, cook only for about 5-8 minutes. If you like softer toffee, cook for 10 – 20 minutes. To test if the toffee is ready, drop a tiny bit of mixture into a bowl of cold water. Toffee is ready when you can mold a soft but solid ball of it with your fingers. Pour the mixture into chocolate molds or spread to a silicon-lined or parchment-lined board or plate. Let cool in the fridge. If you spread the toffee onto a sheet, break it into bars or smaller candies. Wrap it for example in greaseproof paper or store in a jar. Serve and enjoy! Store sealed in a cool room temperature or in a fridge and use within two weeks.