Introducing the real food 'Twix Bar'! This tastes just like the real thing only better! No nasty ingredients in this little tasty treat.

Yields1 Serving

Base
 0.50 cup Coconut Flour
 2 tbsp Arrowroot Flour
 150 g Organic Grassfed Butter*, melted
 1 tsp Vanilla Essence
Caramel Filling
 1 cup Changing Habits Dates soaked in hot water for approx. 20mins until soft
 0.25 cup Coconut Cream
 1 tsp Vanilla Essence
 30 g Organic Grassfed Butter*, melted
Chocolate Top
 2 tbsp Maple syrup, Homemade Maleo or honey ( we used maple syrup)

1

Preheat oven to 180°C (or 160° fan-forced) Line a tray with baking paper

2

Mix together the coconut flour, arrowroot and salt in a large bowl. In a smaller bowl mix together the butter, sugar and vanilla.

3

Combine the butter mixture with the flour mixture, until fully mixed thorough and it looks like a thick, wet dough

4

Pat the dough into your prepared tray until even. Bake for 8-10 minutes, until light golden brown.

5

While the base is baking, prepare the caramel filling. Blend the dates, coconut cream, vanilla and butter until a nice thick creamy consistency.

6

When the base is cooked, take out of oven and allow to cool.

7

Spread the caramel on top of the base evenly and transfer the tray to the freezer to firm.

8

To make the chocolate topping, put the cacao melts and coconut oil in small saucepan on low heat until melted, then add sweetener of choice and stir through until smooth.

9

Take the tray out of the freezer and pour the chocolate on top of the set caramel layer. Pop back into the freezer until chocolate sets.

10

Using a hot knife cut into slices or squares of desired size. Enjoy!

11

Store leftovers in fridge or the freezer to keep firm.

*Although some who follow a Paleo diet do eat butter, it is not technically Paleo in a strict sense. Feel free to swap out the butter for coconut oil or ghee, but please note this will alter the flavour slightly.

Ingredients

Base
 0.50 cup Coconut Flour
 2 tbsp Arrowroot Flour
 150 g Organic Grassfed Butter*, melted
 1 tsp Vanilla Essence
Caramel Filling
 1 cup Changing Habits Dates soaked in hot water for approx. 20mins until soft
 0.25 cup Coconut Cream
 1 tsp Vanilla Essence
 30 g Organic Grassfed Butter*, melted
Chocolate Top
 2 tbsp Maple syrup, Homemade Maleo or honey ( we used maple syrup)

Directions

1

Preheat oven to 180°C (or 160° fan-forced) Line a tray with baking paper

2

Mix together the coconut flour, arrowroot and salt in a large bowl. In a smaller bowl mix together the butter, sugar and vanilla.

3

Combine the butter mixture with the flour mixture, until fully mixed thorough and it looks like a thick, wet dough

4

Pat the dough into your prepared tray until even. Bake for 8-10 minutes, until light golden brown.

5

While the base is baking, prepare the caramel filling. Blend the dates, coconut cream, vanilla and butter until a nice thick creamy consistency.

6

When the base is cooked, take out of oven and allow to cool.

7

Spread the caramel on top of the base evenly and transfer the tray to the freezer to firm.

8

To make the chocolate topping, put the cacao melts and coconut oil in small saucepan on low heat until melted, then add sweetener of choice and stir through until smooth.

9

Take the tray out of the freezer and pour the chocolate on top of the set caramel layer. Pop back into the freezer until chocolate sets.

10

Using a hot knife cut into slices or squares of desired size. Enjoy!

11

Store leftovers in fridge or the freezer to keep firm.

Paleo Twix Bar
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