Vegan almond roca recipe
I only make almond roca at Christmas because it’s so addictive. And because everyone to whom I’ve given it starts dropping hints in November that they’d like some this year too please.
200g flaked almonds
200g Naturli block (NOT the spreadable one)
200g caster sugar
3 tablespoons of water
200g dark chocolate – check that it’s vegan
50g dairy free white chocolate (optional)
Toast the flaked almonds lightly and set them to one side.
Spread a length of tin foil along a bench ready for when you pour the boiled toffee onto it.
Heat the water, sugar and Naturli over a medium high heat for ten minutes, stirring continuously. It will stay pale and fluffy for most of this time, then it will begin to darken.
Once the mixture has darkened to the colour of milk chocolate (see photo above), mix in the almonds and spread it out on the foil with a palette knife. Work quickly because the toffee is still cooking. You need to catch the mixture just before it starts smoking and turns a dark brown.
I can’t stress this enough – be very careful not to stick your mitt into the toffee, it’s at about 160 degrees C and hurts like hell if it burns you, as I learned to my cost one year. I'll spare you the photo of my blackened hand but do be advised to remove children, pets and bumbling fools from the kitchen when you're making this.
The almond roca will set and cool in a few minutes. Pat off any excess oil with kitchen roll.
Gently melt the dark chocolate over a pan of boiling water and smooth it onto the rough upper side of the roca. If you want to add a pattern in white chocolate, melt this too and zigzag it over the dark chocolate while it is still wet. You can add sprinkles to the chocolate before it’s set – Baking Time Club is great for vegan gluten free sprinkles.
Once the chocolate has set, break it roughly into pieces and do with it what you will.