Vanilla Chaga Toffee

Vanilla Chaga Toffee

1/2 cup Almonds

1/2 cup Walnuts 

1/2 cup Organic Honey 

5 tsp. Mable syrup 

1 tea bag NordicNordic Vanilla Chaga

1 cup Organic Almond butter / Raw Cocoa butter 

1 tbsp. NordicNordic Lingonberry Powder

1 tbsp. Organic coconut flakes

Pinch of sea salt

Crush the walnuts and almonds, for example with a blender. Pour the honey and maple syrup in a pan and heat it over the stove over medium heat, stirring constantly, until it starts to foam. Continue to stir the foaming honey and syrup for about 5 minutes. Turn the stove to the lowest temperature and add almond or cocoa butter. Stir the mixture until it begins to thicken slightly. While thickening, open the tea bag and add the grounds in the mixture. Take the pan immediately off the heat and add both of the nuts, lingonberry powder and coconut flakes. Blend quickly until smooth paste. 

Apply the warm mixture into silicone molds or into a tin covered with a baking paper. Smooth out the surface for example with a knife. Sprinkle some sea salt on top. Allow to cool in the refrigerator for a while then slice into pieces with a knife. 

Store wrapped in baking paper in the fridge. Use within a couple of weeks.