Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Copycat Toffifay: Caramel Candy With Nougat, Hazelnut, and Chocolate [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

What's Toffifay? Also known as Toffifee in Europe, Toffifay is a type of candy from Germany that consists of a caramel cup stuffed with hazelnut, nougat, and a chocolate button. Traditionally, it's made with dairy and butter, but this healthier take uses coconut oil and coconut cream for that same rich, caramel flavor. While the texture is a bit different to the original, the taste is even better!

Copycat Toffifay: Caramel Candy With Nougat, Hazelnut, and Chocolate [Vegan, Gluten-Free]






  • 3 tablespoons coconut sugar or maple syrup
  • 2 tablespoons coconut oil
  • 1/4 cup coconut cream (full-fat)
  • 1 teaspoon vanilla extract
  • 2 tablespoons cashew butter (smooth)
  • 12 hazelnuts
  • 1 ounce vegan dark chocolate


  1. Place the coconut sugar, coconut oil, and coconut cream into a sauce pan over medium heat. Bring to a boil and let simmer for a few seconds while stirring.
  2. Take the sauce pan off the heat and add the vanilla extract and cashew butter. Make sure you’re cashew butter is really smooth or else you will end up with little cashew pieces inside the caramel.
  3. Stir until you have a smooth mixture and fill up your cake pop silicone mould.
  4. Place a hazelnut into each caramel-filled mould and place the whole tray into the freezer for about 30 minutes.
  5. In the meantime melt your vegan dark chocolate and place a small drop on top of each toffee.
  6. Place the silicone tray back into the freezer for 2 hours (or until firm).
  7. Store in the freezer and let defrost a few minutes before serving.





Recipes that use colorful and natural ingredients from all over the world. Kirsten is the foodie behind The Tasty K - a food video blog that promotes eating simple, healthy and above all tasty food! By experimenting with colourful and natural ingredients from all over the world she seeks to inspire everyone to get creative in the kitchen and include more whole foods and plant-based meals in their diet.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Chocolate Caramel Peanut Butter Bars [Vegan, Gluten-Free]

Spinach Artichoke Soup [Vegan]

No-Bake Strawberry Cheesecake [Vegan]

Strawberry Vegan Cheesecake

Chai Spiced Pumpkin Doughnuts with Vanilla Cashew Butter Glaze [Vegan]

Chai Spiced Pumpkin Doughnuts with Vanilla Cashew Butter Glaze

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Copycat Toffifay: Caramel Candy With Nougat, Hazelnut, and Chocolate [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×