Healthy ‘Twix’ Bars

These bars are really easy to whip together and absolutely scrumptious with a cuppa. The only thing really required is a bit of patience waiting for them to set in the fridge but they taste delicious when eaten with the chocolate still melting on top too!

Cacao is one of my favourite superfoods, packed full of feel-good hormones – Yep, chocolate that’s good for you, now who’s to complain about that? 🙂

Ingredients

Base:

100g coconut flour

100g oat flour

60ml maple syrup

50g coconut oil

Pinch of salt

Caramel centre:

2 tbsp almond butter

200g soaked dates

75ml water

Pinch of salt

Chocolate coating:

150g cacao butter

35g cacao powder

8 tbsps maple syrup

Pinch of salt

Method:

If you don’t have oat flour, begin by processing some oats in your food processor until they are fine milled. Melt the coconut oil, then mix all of the base ingredients together in a bowl to form a dough.

Press the dough firmly into a lined baking tray – I made my biscuit layer quite thick but this will depend on your own preference. Transfer the dough to the fridge or freezer while you prepare the caramel.

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For the caramel, blend the dates (pre-soaked so they are softened and pits removed), almond butter, salt and water in a food processor then pour onto the biscuit base. I didn’t use all the caramel I made but again how much you use depends how much caramel you want to have in the centre of your bars! I believe recipes should always be adapted to suit what you as an individual like! Place the baking tray in the freezer for a minimum of one hour to allow the caramel to set before making the chocolate coating.

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For the chocolate coating, melt the cacao butter, cacao powder, salt and maple syrup over a low heat – this is important as at too high a temperature it tends to seperate. Once all ingredients are melted and mixed together, remove the baking tray from the freezer and slice into bars (I sliced mine into 10 bars but this will depend on how thick/thin you made your base). Dip each bar into the melted chocolate then place on a rack to set. I dipped each of my bars twice to make sure they were fully coated and then spooned any excess over the top.

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Once set, transfer to the fridge for a couple of minutes and then bon appetito!

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