Raw Twix Bar

A delicious raw take on the conventional Twix bar!

BISCUIT LAYER:

• 3 c almond flour (you can make nut flour by just blending up the whole nuts, don’t blend for to long though as will turn into butter!)
• 1/4 c desiccated coconut
• 1.5 T liquid sweetener (I usually use coconut nectar/honey but feel free to use any other sweetener your like)
• 1 T coconut oil

1. Process ingredients together until you get desired texture
2. Press into a pan, trying to get as even distribution as possible
3. Place in freezer to let harden before spreading caramel on top

CARAMEL:

• 1/3 c almond butter
• 1/2 c coconut oil
• 1/2 cup liquid sweetener
• 1 tsp vanilla extract or seeds from 1/2 a vanilla bean pod
• pinch salt

1. Blend all ingredients together until you get a smooth consistency
2. Spread the caramel on top of the shortbread and place back in the freezer allowing this layer to harder up before coating in chocolate

CHOCOLATE:

• 1/2 c Cocoa Powder
• 3/4 c Cocoa Butter, melted
• 1 tsp Vanilla Extract
• 1/3 c Liquid sweetener

1. Mix all of the chocolate ingredients together in a bowl and leave to cool down until it is thick enough to run off the back of your spoon.
2. Once the biscuit and caramel layer is frozen take it out of the freezer and using a share knife, chop into thin rectangular strips for the inside of the bars.
3. Dip the strips into the chocolate mixture, one at a time, taking them out with a fork so that they are covered all over.
4. Place them on a backing tray lined with baking paper and place back in the freezer to set for 20 mins or until hardened.
5. You can re-dip them to get a thicker coating of chocolate, just follow the two steps above coating and freezing until you get your desired chocolate layer.