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    Home » Desserts

    Honeycomb Crunchies

    Published: Nov 2, 2015 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Chocolate Honeycomb Crunchies

    Chocolate Covered Honeycomb Crunchie bars! #Vegan #Gluten-Free #Dairy-Free

    Cadbury Crunchie is a favorite candy bar in South Africa, and was a personal favorite in my pre-vegan days.

    So I was delighted to find out that the honeycomb crunchie center is a cinch to duplicate!

    And it’s already vegan!

    So all that is needed is to cover the honeycomb crunchie part in vegan dark chocolate and you have a fabulous vegan treat!

    How to make DIY Honeycomb Crunchie Bars! #vegan #lovingitvegan

    For this recipe, a candy thermometer is a good idea, as you need to gauge the exact moment when you can remove the pot from the stove and whisk in the baking soda, which is 300 degrees fahrenheit!

    You also have to be a little careful when making this (well, when making anything that involves high heat levels really), because boiling sugar is a bit dangerous.

    And then….when you add the baking soda which is the magic ingredient that turns this melted sugar into crunchie, the whole mix foams up and pretty much triples in size.

    So doing this in a fairly deep pot is a good idea.

    How to make your own Honeycomb Crunchies! #vegan #lovingitvegan

    Parchment paper is another must to use here. Have everything ready before you even start with this recipe.

    Which may sound daunting, but really, this is just because of the speed with which everything happens when you make honeycomb crunchies!

    It’s actually really easy.

    Just 5 ingredients and 10 minutes and the honeycomb part is done.

    Then it’s just a case of letting it cool down, breaking it into pieces and rolling it in melted chocolate. And really….this is just good fun!

    How to make Honeycomb Crunchies! #vegan #lovingitvegan

    Ten minutes in the fridge after rolling in melted chocolate and you have the glorious chocolate crunchie treats you see before you!

    You will love these homemade vegan cadbury crunchie bars! They are:

    • Easy
    • 5-Ingredients
    • Crunchy!
    • Chocolate-Covered
    • Melt-in-the-mouth-delicious!

    Keep them refrigerated or the chocolate can get a bit melty. Enjoy any time you want a snack or treat!

    Chocolate Covered Honeycomb Crunchie bars! #Vegan #Gluten-Free #Dairy-Free

    If you try this recipe, please let us know how it goes in the comments! Please leave a rating too as that is so helpful!

    For more delicious chocolate recipes, check out these recipes:

    1. Vegan Chocolate Coconut Bars (aka Bounty Bars)
    2. Vegan Snickers Bars
    3. Sea Salt Chocolate Peanut Clusters
    4. Oreo Truffles

    Sign up to our email list while you’re here, you’ll get a free recipe ebook, and you’ll stay updated with all our latest recipe posts.

    Chocolate Covered Honeycomb Crunchie bars! #Vegan #Gluten-Free #Dairy-Free

    Honeycomb crunchies

    Honeycomb Crunchies

    Chocolate Covered Honeycomb Crunchie bars - based on the Cadbury Crunchie candy bar, these gorgeous chocolate treats contain only 6 ingredients and are gluten-free, vegan and fabulously good!
    4.86 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Gluten-Free, Vegan
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 14
    Calories: 153kcal
    Author: Alison Andrews

    Ingredients

    • ⅓ cup Golden Syrup (80ml)
    • 1 cup White Granulated Sugar (200g)
    • 2 Tbsp Water
    • 1 and ¾ tsp Baking Soda
    • 7 ounces Vegan Chocolate (200g)
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    Instructions

    • Line a baking tray with parchment paper and set it down next to the stove.
    • Place the full amount of baking soda in a bowl next to the stove so it can all be thrown in at once when the time is right.
    • Add the Golden Syrup, Sugar and Water to a pot and turn the heat on high.
    • Stirring all the while, allow the sugar to thoroughly melt and begin bubbling away.
    • Using a candy thermometer, wait until the bubbling mix reaches 300°F and immediately move the pot off the heat.
    • Throw all the baking soda in immediately and with a handheld whisk quickly whisk the baking soda in.
    • Be wary as the mix will double or triple in size, so make sure you don't get burnt.
    • Pour the mix out onto the parchment paper and leave it be, don't try to smooth it out or touch it with anything.
    • Leave it to set and cool for an hour. Break into pieces.
    • Melt the chocolate by placing it in a heat proof dish over a pot with boiling water at the bottom. Or microwave it in 30-second intervals bringing it out to stir every 30-seconds until melted.
    • Roll the honeycomb crunchie pieces in the chocolate, using a fork to move it around and flip it over, and then place the chocolate covered pieces back onto the parchment paper.
    • Place the tray containing the chocolate covered pieces into the refrigerator and allow the chocolate to set.
    • And your honeycomb crunchies are ready to eat!
    • Store in an airtight container in the refrigerator for the best results.

    Notes

    *Adapted from Kitchen Tested

    Nutrition

    Serving: 1Serve | Calories: 153kcal | Carbohydrates: 23g | Protein: 1.4g | Fat: 6g | Saturated Fat: 4g | Sodium: 166mg | Fiber: 1g | Sugar: 21g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan

     

    Chocolate Covered Honeycomb Crunchie bars! #Vegan #Gluten-Free #Dairy-Free
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Katharina says

      December 31, 2021 at 10:57 am

      Made my first honeycomb candy today, and it turned out great thanks to this recipe! The instructions and pictures were super helpful. Although I can probably get the timing even better, it was a lot easier than I thought. Thank you!5 stars

      Reply
      • Alison Andrews says

        December 31, 2021 at 1:00 pm

        So happy to hear it was a success! Thanks for the awesome review Katharina!

        Reply
    2. Francine Lamontagne says

      February 18, 2021 at 3:39 pm

      Does it stay room temp?

      Reply
      • Alison Andrews says

        February 19, 2021 at 9:24 am

        It can if the weather is cool, otherwise the fridge will be better, since the chocolate can get melty.

        Reply
    3. Florence Grant says

      December 10, 2020 at 7:34 pm

      Hi,
      How long will these keep for?
      Thanks

      Reply
      • Alison Andrews says

        December 11, 2020 at 11:55 am

        At least a week in the fridge.

        Reply
    4. Lauren says

      September 13, 2020 at 10:22 am

      These kinda worked for me… but not the end result that you had. Mine foamed up so much I had to scoop it out of the saucepan and a lot got stuck in my whisk. Though I think I enjoyed having the random rock shaped pieces over smooth squares. Is it possible I just whisked it too much? Is that possible? Either way this didn’t last the weekend and I may need to visit the dentist soon.5 stars

      Reply
      • Alison Andrews says

        September 14, 2020 at 10:35 am

        Hi Lauren, it could be possible that you whisked too long, because the whole thing does have to happen pretty fast from the moment the baking soda is added. It could be that it was already setting by the time you were pouring it out which caused odd shapes. But glad it was still tasty! And for your whisk, just soak it in hot water and it will dissolve away. All the best! 🙂

        Reply
    5. Carlee says

      May 14, 2020 at 5:27 am

      What does it mean if the honeycomb doesn’t harden? It’s been a couple hours but it’s still gooey. Thanks!

      Reply
      • Alison Andrews says

        May 14, 2020 at 11:25 am

        Hi Carlee, did you use a candy thermometer? If it didn’t harden I would think it didn’t reach the right temperature and likely won’t harden.

        Reply
    6. Molly says

      April 02, 2020 at 3:48 am

      These are AMAZING!!!!! So good yum????

      Reply
      • Alison Andrews says

        April 02, 2020 at 11:44 am

        Thanks Molly!

        Reply
    7. Kat says

      December 08, 2019 at 11:54 am

      I make this every couple of weeks. A big hit with everyone!5 stars

      Reply
      • Alison Andrews says

        December 10, 2019 at 9:38 am

        Awesome! Thanks for the great review Kat! 🙂

        Reply
    8. Keren says

      October 31, 2019 at 1:28 pm

      Hi,

      I made this a few years ago and it came out amazing!
      Now when I tried to make it, it fluked.
      My stove is old and when it gets too hot it turns itself off, and won’t let me turn it back on again until it cools down.
      It seems to let me get up to 250f.
      If I throw the baking soda in then will it work? Or will it just be a wasted effort and waste of ingredients?

      Reply
      • Alison Andrews says

        November 01, 2019 at 8:18 am

        Hi Keren, I think that would be risky. If it doesn’t get to the right heat it may not work at all and may waste your ingredients.

        Reply
    9. Holly says

      May 26, 2019 at 5:46 pm

      I just tried and it was so burnt. 🙁 I removed it at 300 exactly but I could already smell it was burnt.

      Reply
    10. meera manek says

      October 01, 2018 at 9:00 am

      This is delicious, but it was difficult to bite in to…. it was a bit more like cinder toffee than crunchy honeycomb. Is that because i might have left it too long before taking off the heat?

      Meera x4 stars

      Reply
      • Alison Andrews says

        October 01, 2018 at 9:13 am

        Hi Meera, yes I think so, the timing is very important on this one. Glad it was still delicious though! 🙂

        Reply
    11. Kelli says

      September 19, 2018 at 5:42 pm

      Im so excited to find this recipe. My son can’t have dairy so most treats aren’t a option for my little guy. We love this candy!! I had no idea how easy this is to make. Thank you so much!!5 stars

      Reply
      • Alison Andrews says

        September 20, 2018 at 6:34 am

        That’s wonderful news! Thanks for posting Kelli! 🙂

        Reply
    12. Keren says

      June 30, 2017 at 1:44 pm

      My heart was thumping the entire time! Its terrifying playing with boiling sugar!
      But it came out pretty good considering it’s my first time making it! (I left it on a little too long so it didn’t come out perfect) I can’t wait to make it again!5 stars

      Reply
      • Alison Andrews says

        June 30, 2017 at 2:33 pm

        Hahaha, I know the feeling! And it can be tricky for sure. Glad to hear it came out pretty good for a first try! 🙂

        Reply
    13. LaReine says

      March 12, 2017 at 6:12 pm

      Ugh I just tried making this and I waited a bit too long to take it off the heat and it went over 300 now it’s all crumbly:( pretty sure it won’t set properly it looks nothing like your pics lol. Wondering if I can do anything with this crumbly mess I made.

      Reply
      • Alison Andrews says

        March 13, 2017 at 10:40 am

        Oh no! Happens to all of us! I was just trying to make caramel and managed to burn my sugar! As to what to do with it? Well, if it still tastes good….. 🙂

        Reply
    14. Tania says

      August 24, 2016 at 7:58 pm

      Do you think it would work just as well to use pure Maple Syrup instead of Golden syrup? Trying to avoid Golden at all cost and i have plenty pure Maple Syrup.

      Thanks in advance!

      Reply
      • Alison Andrews says

        August 25, 2016 at 7:19 am

        Sure, maple syrup would work fine.

        Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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