Twix Bars

So, I’ve made Bounty bars and Snickers – the next was inevitably to make one of my other favourites – the Twix Bar.

I first thought about making them completely raw, but I think the one thing that’s delicious about Twix Bars is the crunch of the bar that you get from the base, so the base in this is baked but everything else in them is raw.

Ingredients:

Almond Base:

• 1 cup almond flour
• 1 tsp baking powder
• 1 tbsp rice malt syrup
• 1 tsp vanilla bean paste
• 1 tbsp raw maple syrup
• 4-5 tbsp coconut oil
• Dash of fine sea salt

Caramel Layer:

• 1 cup dates (pitted & soaked for at least 1 hour)
• Pinch of sea salt
• 1/2 tsp vanilla bean paste
• 1 tbsp almond butter
• 1 tsp raw maple syrup
• 2 tbsp filtered water

Chocolate Layer:

• 1/4 cup coconut oil
• 3-4 tbsp raw cacao
• 1 tbsp rice malt syrup
• 1 tbsp raw maple syrup
• Dash of sea salt
• 4 dates (pitted & soaked for at least 1 hour)
• 3 tbsp filtered water.

Directions:

1. To make the almond layer: Combine all ingredients in a bowl and mix together well with a spoon. It needs to be a sticky dough and not dry. Form into long logs and place on a baking tray with baking paper sprayed with oil. Heat the oven to 110 degrees celsius and bake for app. 10 mins until lightly golden. Be careful with these as they go dark really quickly! When done, leave them in the freezer to cool down while you work on your caramel layer.
2. To make the caramel layer: Combine all ingredients in a food processor and process until completely smooth. Now, take your almond cookies from the freezer and scoop the caramel onto the logs and place back in freezer to set for about 1 hour.
3. To make the chocolate layer: Combine all ingredients in a food processor besides from the water and process until completely smooth. ONLY add the water if you need to. Take your twix bars from the fridge and dip them in the chocolate. Place back in the freezer once done to set for 30 mins. Keep them in the fridge until needs to be eaten.