Chocolate and coffee always go well together. The freshly ground coffee intensifies the flavor of the finished candy, and the toffee lends crunch. If you wish for a more intense coffee flavor, my recommendation would be to use espresso coffee.
Ingredients · 1 tbsp cocoa brew · 1/2 cup chopped plain English toffee or English toffee bits (not chocolate covered) · 1 tbsp Kevala's Coconut Oil · 1 tbsp Kevala's Coconut Butter
· 2 tsp Kevala's Organic Raw Honey · 8 oz filtered water
Instructions 1. Set your water to boil on the stove. 2. Place cocoa brew and chicory in a glass jar or a french press. 3. Pour boiling water over and allow to steep for 5 - 8 minutes. 4. Add coconut oil, butter and honey to the pitcher of your blender. 5. Pour the liquid from your french press, or use a wire mesh strainer to remove grounds as you add the liquid into your blender with the other ingredients. 6. Give it a quick whirl in your blender on high about 15 seconds. 7. Pour into a coffee mug and enjoy.
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