This recipe is adapted from bakerita.com, my lovely friend Gabby and I altered the recipe and made them our own. Thanks Gabby!  The recipe uses quite a bit of coconut oil so make sure you have enough before you start. Tray size used 30cm x 25cm, this is quite large and makes a big batch, you could halve the ingredients list if you are using a smaller tray and don’t want as much. Hope you love them! 

INGREDIENTS

BASE

  • 2 ¼ cups almond meal
  • ¾ cup coconut oil
  • ¼ cup maple syrup
  • 1 tbsp vanilla extract

ALMOND CARAMEL

  • 1 cup almond butter (or you can do 1/2 peanut and 1/2 almond)
  • ¾ cup maple syrup
  • ¼ cup coconut oil
  • ¼ cup olive oil
  • 1 tsp vanilla extract

CHOCOLATE TOPPING

  • ½ cup coconut oil, melted and cooled
  • ½ cup cacao
  • ¼ cup maple syrup

METHOD

  1. Pre heat oven to 160 degrees and line a baking tray with baking paper 30cm x 25cm.
  2. In a large bowl mix the base ingredients until a ball starts to form, you may need to use your hands for this (I do). The dough will be quite wet from the coconut oil but this is fine. Press the dough into the prepared pan, slowly pushing it to the edges with your hands so it evenly covers the base of the tray.
  3. Place the tray in the oven for roughly 8 minutes or until golden brown, be careful here as it cooks quickly, check it after 5 minutes if your oven is really hot. Once cooked, remove from the oven and let cool completely (you can put it in the fridge to speed up the process if you like).
  4. In a medium saucepan over a low heat add the almond caramel ingredients and stir well until combined. Remove from the heat and pour over the cooled base. Place in the fridge or freezer to set.
  5. Once the almond caramel has set you can prepare the chocolate, place all the chocolate ingredients in a bowl and whisk to combine, pour over the caramel and place in the fridge to set again.
  6. Once set, slice up the twix and store in the fridge in an air tight container. Enjoy!

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