-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
INGREDIENTS
BASE
| 220g | oat flour (2 cups) |
| 60g | agave, maple or date syrup (1/6 cup or 45ml) |
| 60g | coconut oil (1/4 cup) |
CARAMEL
| 300g | dates (pitted) - (approx 16 medjool dates or 1 & 2/3rd cups pitted) |
| 190g | date syrup or agave/maple (1/2 cup) |
| 2 | tbsp melted coconut oil |
| 2 | tbsp nut butter (optional) |
| 2 | handfuls of roasted peanuts (no skin) |
CHOCOLATE
| 120g | coconut oil (1/2 cup) |
| 120g | agave or maple syrup (1/3 cup or 90ml) |
| 60g | cacao powder (2/3 cup or 10 tbsp) |
YOU GUYS ALL SEEMED TO LOVE THAT VEGAN KINDER BUENO RECIPE I POSTED TWO DAYS AGO, SO I HAD TO WHIP OUT MY ALL TIME FAVOURITE TWIX BAR RECIPE AND VIDEO!
AN OATY, CRUMBLY BISCUIT BASE, TOPPED WITH A THICK LAYER OF DATE CARAMEL, SPRINKLED WITH PEANUTS AND COVERED IN CHOCOLATE.
METHOD
- Melt the coconut oil and combine the base ingredients until a dough forms
- Press the dough into a baking tray or tin and place in the freezer whilst you make the caramel
- Blend the caramel ingredients in a food processor until smooth and spread over the base
- Sprinkle roasted skinned peanut halves over the top (2 handfuls), then freeze for 30 minutes whilst you make the chocolate layer
- Melt the coconut oil in a bain marie, stir in the sweetner and cacao powder until you have a smooth glossy chocolate sauce
- Remove the caramel shortbread from the freezer and slice into rectangular bars (I made 7 large bars)
- Dip each bar into the melted chocolate bowl and drizzle over to ensure its fully coated, transferring to a wire rack when finished.
- Leave the bars to solidify at room temperature for 20 minutes and bite in! Refrigerate any remaining bars until consumed!