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This Paleo Chocolate Almond Toffee is super easy to make and made with coconut sugar and ghee so it is refined sugar free and dairy free!

Paleo Chocolate Almond Toffee

  • Author: Kelsey


  • 1 1/4 cups slivered almonds
  • 1 3/4 cups coconut sugar
  • 3 tbsp water
  • 1/2 cup ghee
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1 cup dark chocolate chips*
  • optional: flakey sea salt to sprinkle on top


  • Preheat oven to 325 degrees.
  • Lay slivered almonds on a baking sheet and spread them out evenly. Bake for 7-10 minute or until lightly browned on top.
  • Line a 13 x 9 pyrex dish with parchment paper.  I like to spray the dish with oil first so the parchment paper sticks to it.
  • Pour 3/4 cup of the roasted almonds into the bottom of the 13 x 9.
  • In a medium sauce pan (about 2.5 qt), combine coconut sugar, water, ghee, and 1/4 tsp salt.
  • Place that pan over medium heat and bring to a boil, stirring occasionally.
  • Use a candy or meat thermometer to keep track of the temperature and once it hits 295 degrees, remove it from the heat and add in the vanilla and baking soda.
  • The ghee might be separating from the sugar a bit but just continue to whisk quickly, then pour it over the almonds in the prepared dish and use a rubber spatula to evenly distribute the toffee.
  • Let it sit for about 3-5 minutes, then you will want to take a paper towel and just lightly dab the top of the toffee to remove any excess ghee that separated to the top.
  • Melt your chocolate chips in the microwave in 30 second increments until smooth.
  • Pour the chocolate over the toffee, then spread it evenly with the back of a spoon.
  • Immediately sprinkle on some flakey sea salt to your liking then sprinkle on the remaining toasted almonds.
  • Let set either at room temperate or in the fridge if you are in a rush!


  • I use enjoy life chocolate chips to keep this dairy free.