Dandelion Chocolate Cinnamon Oat Toffee Dandelion Chocolate Cinnamon Oat Toffee
Dandelion Chocolate Cinnamon Oat Toffee Dandelion Chocolate Cinnamon Oat Toffee
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Dandelion Chocolate Cinnamon Oat Toffee Dandelion Chocolate Cinnamon Oat Toffee
Dandelion Chocolate Cinnamon Oat Toffee Dandelion Chocolate Cinnamon Oat Toffee
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Cinnamon Oat Toffee

WITH NEOCOCOA IN BELMONT, CA

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Christine Doerr of NeoCocoa has been making brown-sugar butter toffee for years, sometimes laced with warm gingerbread spices, other times sprinkled with nutty, toasted black sesame seeds. Our newest collaboration, Cinnamon Oat Toffee, features fragrant spice and toasted oats — a rich, malty pairing sandwiched between delicate layers of our nutty 70% Tumaco, Colombia chocolate and finished with flaky sea salt. 

We first met Christine through La Cocina, a San Francisco non-profit incubator supporting women and people of color in building food businesses. After selecting this Toffee to be featured in our 2026 Advent Calendar, we couldn't wait to make it a seasonal staple.

INGREDIENTS & ALLERGENS

Organic brown sugar, butter, Dandelion 70% chocolate (cocoa beans from Tumaco, Colombia; organic cane sugar), rolled oats, ground cinnamon, sea salt

Contains: milk

WEIGHT
3.0 oz (85 g)

Gluten-Free

Peanut-Free

Nut-Free

Dandelion Chocolate Cinnamon Oat Toffee
Cinnamon Oat Toffee
ABOUT OUR COLLABORATOR
Christine Doerr, NeoCocoa
NEOCOCOA
Belmont, CA
Christine Doerr of San Francisco-based NeoCocoa hand-crafts truffles, brittles, barks, and an assortment of thoughtfully made confections in small batches, using only the highest-quality, one-hundred-percent-natural ingredients. Since founding NeoCocoa in 2008, Doerr has received numerous awards for her creations. She continues to expand her product offering into new confections, all created with the philosophy that each bite should deliver the utmost chocolate experience.
EXPLORE MORE TOFFEE FLAVORS
EXPLORE MORE TOFFEE FLAVORS