It's a healthier take on a caramel slice and was created by Luke Hines.
INGREDIENTS
Base Layer
2/3 cup coconut flour
2 tablespoons honey / maple syrup / coconut nectar
1/2 cup coconut oil, melted
pinch of salt
Caramel Layer
125g macadamia nut butter or cashew nut butter
3 tablespoons honey / maple syrup / coconut nectar
3 tablespoons Coconut Oil, melted
1/2 teaspoon vanilla bean seeds, extract or powder
pinch of salt
Chocolate Layer
1/2 cup raw cacao butter
1 cup raw cacao powder
3 tablespoons honey / maple syrup / coconut nectar
1/2 teaspoon vanilla bean seeds, extract or powder
pinch of salt
METHOD
Base Layer
Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper. To make the base, combine the coconut flour and salt in a bowl. Stir in the honey / maple / syrup until fully combined, then add the coconut oil or butter and mix together with your hands to form a smooth dough. Using your fingers, press the mixture firmly and evenly into the base of the prepared tin, then bake for 10–12 minutes, until golden brown around the edges. Remove from the oven and leave to cool
Caramel Layer
For the caramel filling, melt the ingredients together in a saucepan over medium–low heat, stirring gently, until nice and runny. Pour the filling over the cooled base, transfer to the fridge and leave for 30 minutes, or until chilled and set.
Chocolate Layer
To make the chocolate topping, melt down the raw cacao butter in a small saucepan over low heat, then add in the cacao powder, your choice of sweetener and the vanilla and stir until well combined and thick and creamy. Once the caramel filling has set, pour the melted chocolate over and smooth the surface. Sprinkle over the salt (if using) and return to the fridge for 30 minutes for the topping to set.
To serve, remove from the fridge and cut into fingers with a warm knife.
For the original recipe head to Luke Hines website here -> Low Carb Keto Twix Bars
