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Paleo Twix Bar

Yields1 Serving

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

Base
 0.50 cup Coconut Flour
 2 tbsp Arrowroot Flour
 0.25 tsp Changing Habits Seaweed Salt
 150 g Organic Grassfed Butter*, melted
 2 tbsp Changing Habits Rapadura Sugar
 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
 0.50 cup Changing Habits Cacao Melts
 2 tbsp Changing Habits Coconut Oil
 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.