A little later than promised, but here is the recipe for the Twix Bars I put up on my Instagram page. They taste a-mazing, though actually they remind me more of a Millionaires Slice, but regardless, they prove that giving up processed foods doesn’t mean cutting out taste bud tickling treats.
Like other baked goods I make, dates are used to create the middle caramel layer all sweet and sticky without adding refined sugars and additives. Dates are little bombs of natural sugar, and contain shed loads of fibre, potassium, vitamin B6, calcium, sulphur, iron, manganese, copper and magnesium.
Twix Bars
Ingredients:
For the raw cookie base:
3 cups raw almonds
1/2 cup coconut oil, melted
2 tbsp honey
1 tsp salt
For the date caramel:
12 medjool dates, pitted
1 1/2 tsp salt
1/2 cup cashews, soaked for 30 minutes and drained of water
1/2 cup milk – I used almond milk
1/2 cup honey or maple syrup
1 1/2 tsp vanilla extract or essence
For the chocolate topping
2/3 cup coconut oil, melted
1/2 cup maple syrup
2 tbsp. coconut sugar
2/3 cup cacao powder
2 tsp vanilla extract or essence
1/2 tsp salt
Method:
Line a 9×13-inch rectangular pan with parchment paper.
Make the cookie base
Place all the ingredients in the bowl of a food processor fitted with the blade attachment and process until everything comes together and resembles a dough. Evenly press mixture into lined pan.
Prepare the caramel
Process together all the ingredients in the cleaned bowl of the food processor or a high speed blender until creamy and smooth. Pour over cookie dough in pan and place in freezer to firm up.
Make the chocolate topping
Whisk together all ingredients in a medium-sized bowl until smooth.
Pour on top of caramel and smooth out with a spatula. Return pan to freezer for a minimum of 2 hours until firm.
When ready to serve, let pan sit on counter top 5 to 10 minutes and then cut into thin rectangular bars.
Store in refrigerator or freezer.
dutters eats well 