Preheat oven to 300 degrees. Grease a 9" baking pan and fit the bottom with parchment paper.
In a medium saucepan, heat buttery spread, brown sugar, molasses and salt over low heat, stirring until the sugar is completely dissolved (about 10 minutes)
Add entire contents of the Spiced Oat Mix (spices, nuts, dried fruits & oats) to the pot and stir to combine.
Pour mixture into the prepared baking pan and smooth flat with the back of a spatula. Bake the toffee for 30 minutes.
Immediately after removing from the oven, press the mixture down with your spatula to get a bit of compression. Then scatter the chocolate chips over the top of the toffee. Spread chocolate evenly over the toffee as it melts.
Melt the cocoa butter in a double boiler. (melting temp of cocoa butter is 90º so it only takes a couple of minutes.
Once the cocoa butter is completely melted, add spirulina powder and vanilla extract, stirring to combine.
Allow the mixture to cool slightly (but don't let it solidify totally!) before drizzling over the top of the toffee with either a spoon, fork or small piping bag.
Allow toffee and drizzle to cool completely before cutting with a sharp knife. Cut in 3 sections on one side and six sections on the other yielding 18 pieces that are 3" x 1-1/2" each
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