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Healthy Protein Toffee Candy Bars (Paleo and Vegan)

  • 6 min read
Written by Lauren Curl-Ferrell on June 14, 2021. 

These homemade Protein Toffee Bars are Paleo, Vegan, and Secretly Healthy.

This recipe consists of almond protein nougat, topped with crunchy toffee pieces, and dipped into an extra dark chocolate coating. This is the best Paleo and Vegan candy bar recipe - it's the perfect replacement for conventional toffee and chocolate candy. 


A Homemade Candy Bar That is High in Protein, Paleo, and Vegan?

Yes. Dreams really do come true. 

These bite bars are a fan favorite and come in handy for when you want to hit your sweet spot without breaking your diet and wellness.


This healthy candy bar recipe has it all...

Dairy Free and Gluten Free

Paleo and Vegan 

No bake (hello easy)

High in Protein

Peanut Free

No Refined Sugar or Hydrogenated Oils.

And it tastes REALLY good. It's sweet, crunchy, and healthy. 

The recipe consists of 3 layers with an almond sliver finish.

The first layer is raw nougat. It's made up of almond butter and protein powder. The second layer is a very simple, dairy free toffee layer made from coconut cream and maple syrup. It's dipped into extra dark chocolate coating and finally, topped with slivered almonds. 


Here's Your Shopping and Ingredients List

Find most of these good at your local grocery store, excepted where noted for a clickable link of where to order.

Almond Butter

I used unsalted and unsweetened but any type of nut butter will work. Depending on the consistency of the butter, you may need to adjust the quantity of water. A super runny nut butter will likely require less water than what this recipe calls for. 

NB Pure Plant Protein+

A pea protein that is made with ONLY 6 ingredients. Hello natural protein, yes - we will scoop you right up. I like using this protein into this recipe beause it's got a mild taste and great consistency. It also tested safely for microbial activity, allergenic substances, and heavy metals. In addition to being certified vegan, it's also gluten free, non GMO, and cruelty free. A big win for proteins. One serving is 35.5 grams and equals 25 grams of protein.

If you want to add a bit more fiber to this recipe too, the coconut lime fiber will fit right into this recipe as well.

Coconut Cream

This is necessary in making the toffee layer of these dairy free candy bars. There isn't a substitute for this. 

We find ours in the canned fruits and veggies area.


Right from the tap will be fine.

Maple Syrup

Found in the pancake aisle. This is my sweetener for this recipe. Any liquid sweetener can be used in the place of the maple syrup in the nougat. I'd recommend keeping it in place for the toffee layer, though. 

Vanilla Extract

You can find this in a small bottle in the baking section.


We're a low sodium household, so I like to use either Himalayan Pink Salt or the 50% less sodium salt. (I used Pink Salt for this but either will do)

Dark Chocolate

The higher the cocoa percentage - the healthier it is for you. I made mine with 72% cocoa. 


How To Make These Protein Toffee Candy Bars

Although, making a recipe that has 3 different layers can seem like it is challenging, but it is really not! Even the toffee layer is made without a candy thermometer. I'm not a big candy maker, and if I can do it, so can you!

Make the Nougat First

In a medium sized bowl, add your almond butter, the Plant Protein+, (optional 3 tablespoons of coconut lime fiber), maple syrup, and salt. Mix to the best of your ability and then start adding water into the mixture one tablespoon at a time. Remember that depending on the consistency, you made need more or less water. 

When you are mixing it, use a spatula and then your hands to really knead the dough. You will need to make sure the nougat layer is holding together and not crumbly. Add enough water slowly to create that play dough like texture.

Once the dough is made, firmly press the nougat layer into a 7" x 5" parchment paper lined baking pan. If you don't have one that size, shoot for one in the same ballpark. You can use a 8" x 5" as well. 


Next, Make the Toffee

This is a simply paleo toffee. Place all your toffee ingredients into a small sauce pan. Place the pan on the stove pot and turn the heat up to medium-high. Bring the mixture to a boil and stir every so often. 

Once it's boiling, let it toffee boil for about 6 minutes, stirring constantly with a spatula. The spatula can help scrape the bottom and sides of the pan so that your toffee mix doesn't burn. 

After 5 minutes of boiling, the toffee mixture should be nice and brown and have thickened. 

Lower and reduce the heat to low-medium and continue to cook for 4 more minutes, stirring every so often. 

When it is done, your toffee will be thick and a lovely shade of golden brown. Let the toffee cool for 5 minutes (you can keep it in the pan, just remove from the heat, or you can completely empty the toffee mix into a separate bowl.)

Once it's cooled for a few minutes, pour it over your nougat layer in the baking dish. Spread it out over the layer.

If you're having a hard time spreading it with a spoon, pick it up with your hands and gently stretch it. It is toffee so don't be afraid to mold it with your hands. 


Next, Pop Your Pan into A Freezer

You're going to want to place your pan into a freezer for, at least, 2 hours. When making this recipe, I tend to let mine freeze all night and then dip into chocolate the next morning. This just allows the toffee to fully set so that it's nice and crunchy. 

Lastly, Time For the Chocolate Dip

The final steps of this simple candy bar recipe is to dip into dark chocolate. Place your dark chocolate into a small sauce pan and melt on the stove top over low heat. If your chocolate is too thick, go ahead and add a teaspoon or two of coconut oil. While it's melting, cut your toffee and nougat block into bars.  

Once it is melted completely, dip each bar into the chocolate and place on a parchment lined pan to set. You can top with your sea salt and your almond slivers. The chocolate will set quickly since the bars were frozen. You can even place them into a freezer or fridge to really guarantee that the chocolate has set. 


Storing These Homemade Protein Toffee Bars

There aren't any preservatives in these bars which means that for storage, they'll need to be refrigerated or frozen. Place them in an air tight container. If they're in the refrigerator, they'll stay for up to two weeks. If you store in the freezer, they'll maintain taste up to two months. 


The Full Ingredient Breakdown


1/2 cup of almond butter

1/2 cup of NB Pure Plant Protein+

1 tbsp of maple syrup

1/8 tsp of salt

5 tbsp of water.



1/2 cup of coconut cream

1 tsp vanilla extract

1/8 tsp of salt

1/4 cup of maple syrup


Chocolate Coating:

6oz of Dark Chocolate

2 tsp of coconut oil (optional)

Slivered Almonds for Topping (optional)

Sea Salt for Topping (optional)


Quick Instructions

1. Make The Nougat

Grab a medium sized bowl and combine all your nougat ingredients. Mix to the best of your ability. Slowly add in a tablespoon of water until it reaches a play dough consistency.

Firmly press the layer into a parchment lined 7" x 5" baking pan. 

2. Make The Toffee

Place all the toffee ingredients into a small sauce pan. Set the pan on the stove top and set to medium high heat.

Bring the mix to a boil and stir ingredients every so often.

Once it's boiling, boil it for 5 minutes stirring frequently with a spatula. Use the spatula to scrape the sides and bottom so the toffee doesn't burn. 

After the 5 minutes of boiling, your toffee should have browned and started to thicken.

Reduce the heat to a low medium and cook for 4 more minutes. Stir the mixture every so often.

Your toffee will look golden brown and thick now. 

Let the toffee cool for 5 minutes and then pour onto your nougat layer. Spread it with a spatula or your hands to make sure the layer is covered.

3. Place into a freezer for 2 Hours minimum or over night.

4. Take out of freezer and dip into melted dark chocolate.

Cut your nougat and toffee layer into small bars. I cut mine into be "mini" candy bar size.

To melt the chocolate, add your toppings into a small saucepan and cool on low until it is melted. Add coconut oil as needed to loosen the mixture up if your chocolate is too thick.

Once they're chocolate coated, top with sea salt and slivered almonds. 

5. Store in the freezer or refrigerator. 

Enjoy your Bars!