Yassss! 🙌🏼 Sometimes I feel like a mad scientist when I get into the kitchen to create. But it’s so worth it when I come up with recipes like this!
Twix Bars used to be among my favourite treats, so recreating them in a way that I could still enjoy them was a dream come true!
Shortbread spread with caramel topped with chocolate that snaps when you bite into it.. Drool.
This recipe would also work well as a slice.
Servings |
Ingredients
Shortbread Base
- 6 tbsp Coconut oil or 5 tbsp butter and 1 tbsp coconut oil
- 2 tbsp Honey
- 1 tsp vanilla
- 2 cups almond meal
Caramel
- 3/4 cup Dates
- 3 tbsp Coconut oil NOT melted
- 1/2 cup Coconut Cream
Topping
- 12 squares Whittaker's Dark Ghana or other over 70% dark chocolate
Ingredients Shortbread Base
Caramel
Topping
|
Instructions
- Melt together your oil/butter & honey, then mix in your vanilla and almond flour. Press down onto a baking sheet and cut out circles and place each gently (they break easy!) onto a lined baking tray. Bake at 180c for 5-7 minutes until golden. Leave to cool completely
- Blend all of the ingredients for the caramel together until smooth. Your caramel should be thick, fluffy and spreadable. Spread onto your now cooled cookies
- Break up your dark chocolate and melt until smooth. Spread gently on top of the caramel then pop into the freezer until solid. Enjoy!
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4 Comments
Hey Elora, is there substitutes for the almond meal?? anything thats not almond?
Thanks xx
You could use another nut flour – such as cashew or hazelnut! Unfortunately coconut or tapioca wont work for this one!
E xx
Hey Elora do you happen to have the carb content etc for this recipe?
Thanks!
Hey Amy – I don’t for this one. You could input it to MFP and get it however.