I love toffee. While this treat doesn’t have that toffee crunch, it is bursting with toffee flavor.
Assemble your ingredients.
Cook the coconut oil and coconut butter on low heat until it browns nicely.
Chop the pecans (and pitted dates if you want it sweeter) in the food processor and chop into small pieces. Then place in a lightly oiled 8 inch square baking dish.
Pour browned coconut oil and coconut butter over the chopped pecans and mix until they are all coated.
Freeze for 1 hour, then melt the chocolate and pour over the frozen toffee. Spread evenly. Wait for a few minutes and then cut into squares with a knife or break into pieces. Keep refrigerated.