Twix Bars
INGREDIENTS
BASE
½ cup coconut flour
½ cup almond meal
1/3 cup coconut oil, melted
3 Tbsp honey (or maple)
CARAMEL LAYER
½ cup almond butter (or other nut butter)
¼ cup coconut oil
1 tsp vanilla extract
¼ cup maple syrup
1 pinch pink salt
CHOC TOP
1 x 100g Lindt block (I used the sea salt one)
1 Tbsp salted butter (or coconut oil)
BASE
1. Preheat the oven to 180 and line a loaf tin with baking paper.
2. Combine all base ingredients in a bowl.
3. Pour mixture into tin and press down. Bake for 10 minutes or until golden. Remove from oven and allow to cool.
CARAMEL LAYER
1. Combine all ingredients in a small saucepan over medium heat for 3 minutes or until liquified.
2. Pour into tin on top of the base and pop in the freezer while you make the choc top.
CHOC TOP
1. Break up the chocolate and place in a small saucepan with the butter over a low heat. Stir until smooth then pour onto caramel layer. Optional: sprinkle a pinch of salt over the top. Place back in the freezer.
Allow to completely set (anywhere between 30 mins to 2 hours. Once frozen, take the slice from the tin and paper, place on a chopping board and cut with a large, sharp knife. Store in the freezer.