Healthy Twix Slice
Time
1.5 hours
Contributed by
Kiara Ible
Serves
20-25 squares
Method
- Shortbread Crust: Preheat oven to 180C
- If using whole buckwheat kernels add to a food processor and process until it creates a fine flour. Then measure out 2 cups worth.
- Gently mix together the buckwheat flour, coconut flour, coconut oil, maple syrup, and vanilla powder in a large bowl.
- Line a 30x19cm rectangular tart pan with baking paper. With a spatula or your hands, press the mixture flat into the pan. With a fork poke a few holes in the crust.
- Bake in the oven for 15 minutes, when starting to become golden. Remove from oven and let cool completely.
- Caramel: In a small saucepan mix the almond butter, maple syrup, coconut oil, vanilla powder, and sea salt. Whisk together over low heat for a couple of minutes until all ingredients are melted together and thick. Remove from heat and let cool to room temperature.
- Once the crust has cooled completely, pour the caramel over the top and use a spatula to spread it out evenly. Set in the freezer for 40 minutes
- Chocolate: In a small saucepan whisk the cacao powder, coconut oil, and maple syrup over low heat until all melted together.
- When the caramel layer is set, pour the chocolate and use a spatula to spread it out evenly. Return the tart pan to the freezer for 30 minutes to set the chocolate layer.
- Lift the bar out of the pan on to a chopping board. Gently cut the bar into squares with a sharp knife. Store the bars in the refrigerator.
