Monday, May 23, 2016

Twix Bars (GF, refined SF, Paleo)

I have been itchin' to do another post...I have been absent for far too long!  
 I love to bake and miss my baking so I have been collecting lots of vegan, refined sugar free and gluten free recipes for some time now.  With and upcoming visit at work by the big wigs (I always make them something sweet), I decided to make them something healthy for a change.

While these don't really look healthy...they are, I promise!  Of course you don't want to eat the whole batch in one sitting (like I used to do!)  You want to just have one...and it will be difficult, because these are delicious!
For the crust, you use coconut flour, maple syrup and coconut oil.  The middle section is organic almond butter, maple syrup, coconut oil and vanilla. The chocolate topping is coconut oil, organic cacao powder and maple syrup.  Then you sprinkle some flaked sea salt on top, I also sprinkled some cacao nibs.  It went together very easily and took no time at all!

This is a great treat!
Be sweet
Homemade Twix Bars (paleo, GF and refined SF)

For the shortbread crust
•⅔ cup coconut flour
•¼ teaspoon kosher salt
•3 tablespoons pure maple syrup
•⅓ cup coconut oil, solid

For the caramel filling
•½ cup creamy almond butter
•⅓ cup pure maple syrup
•⅓ cup coconut oil, melted
•1 teaspoon vanilla extract
•¼ teaspoon kosher salt

For the chocolate topping
•¼ cup coconut oil, melted
•¼ cup cocoa powder
•2 tablespoons maple syrup
•½ teaspoon flaky sea salt

1.Preheat the oven to 350ºF. Grease a 14x5” tart pan or 8x8” square pan with coconut oil.
2.Combine coconut flour and salt in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.
3.Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
4.For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and thoroughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
5.For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.

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