Homemade Twix Bars with Coconut Almond Layers
Ingredients
Shortbread layer
- 1/2 cup coconut flour
- 1/2 cup ground almonds
- 1/3 cup coconut oil, melted
- 3 tbsp maple syrup
Caramel layer
- 1/2 cup peanut butter (almond butter also works)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
Chocolate layer
- 70g dark chocolate
- 1 tbsp coconut oil
Preparation
Preheat oven to 180 degrees Celsius.
Mix together the coconut flour and ground almonds with melted coconut oil and maple syrup in a bowl until thoroughly combined.
Line a 8x8 baking dish or loaf tin with parchment paper and pack down shortbread mixture into the base using a silicone spatula or spoon. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.
Bake for 10 minutes, or until starting to turn golden brown. Remove once done and let cool completely.
Combine nut butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over a medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.
Remove caramel mixture and let cool completely.
Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.
Once shortbread and caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in refrigerator until it hardens (about 20-35 minutes).
Remove from fridge and pour chocolate over the top, spreading out evenly. Set back in fridge for 5-10 minutes to harden.
Once chilled, remove the hardened mold by pulling on the sides of the parchment paper. Lay on cutting board and using a sharp knife, slice into strips.
Ready to serve! Enjoy! Store in airtight container in the refrigerator.
