Twix Slice
INGREDIENTS
Base
- 1 cup (150g) wholemeal plain flour
- ¼ cup (37g) coconut sugar
- 5 tablespoons (60g) light tasting olive oil
- 1 tablespoon (15mL) water
Caramel
- 17 (230g) medjool dates, or dates soaked in boiling water for 10 minutes
- 3 tablespoons (37g) coconut oil
- 3 tablespoons (45g) natural peanut butter
- 2 'n ¼ teaspoons vanilla extract
- pinch salt
- 3 tablespoons (45mL) boiling water
Chocolate
- ¼ cup (46g) coconut oil
- ¼ cup (26g) cacao powder
- 2 tablespoons (42mL) maple syrup
METHOD
Preheat the oven to 190°C/ 375°F and line a 23cm square baking tin with grease proof paper.
Make the base. Mix all the ingredients together in a medium sized bowl. The mixture should look a little crumbly. If it is too crumbly add a little extra water. Pour into the baking tin and evenly press it down to cover the bottom. The easiest way to do this is to find a small glass cup and cover the bottom with bak
ing paper, secured together by a rubber band. Press the base down using the cup. Bake in the oven for 20-25 mins. It should be lightly golden. Remove from the oven and leave to cool slightly in the tin.
Next make the caramel. Add all the ingredients together in a food processor and blend to combine. It should look thick. If it is too thick, add a little extra boiling water to help thin it out. Pour caramel over cooked base and spread evenly. Place the slice in the freezer while you make the chocolate topping.
To make the chocolate topping melt all the ingredients together in a small saucepan over medium heat. Remove slice form the freezer and evenly spread the chocolate mixture over the top. Return to the freezer for 1 hour to set.
Remove, slice and enjoy!
NOTES
Store covered in the freezer for up to 3 months.
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