RAW ‘TWIX’ BARS

RAW ‘TWIX’ BARS

By
From
Bliss Bites
Makes
12 - 24
Prep
15 mins

There is a reason why George Costanza, in a Seinfeld episode, got so upset about someone eating his Twix bar. They are just so darn good you really don’t want to share them. These Twixes are raw, so they’re not exactly the real deal, but they are close enough for me. Keep these on hand in your freezer to snack on whenever you please – which will be always. Until you run out; in which case, just make more!

Ingredients

Quantity Ingredient

BASE

Quantity Ingredient
155g activated or raw cashews
or macadamia nuts
45g desiccated coconut
2 1/2 tablespoons ground almonds
1/2 teaspooon vanilla extract
or 1/4 teaspoon vanilla powder
2 tablespoons maple syrup
or coconut nectar
or rice malt syrup

CARAMEL

Quantity Ingredient
13 medjool dates, pitted, about 260 g
60ml maple syrup
or coconut nectar
or rice malt syrup
90g nut or seed butter
1 teaspoon vanilla extract
or 1/2 teaspoon vanilla powder
1 teaspoon mesquite powder, optional
pinch sea salt flakes

CHOCOLATE COATING

Quantity Ingredient
100g raw or dark chocolate, melted and cooled

Method

  1. Place all the ingredients for the base in your food processor and pulse until well combined.
  2. Line the base of a 20 x 15 cm baking tin with baking paper. Place the nut mixture in the tin, pressing it firmly and evenly over the base. Transfer to the freezer and freeze for about 30 minutes, or until firm.
  3. To make the caramel, combine all the ingredients in the cleaned food processor and blend together until smooth. Remove the tin from the freezer and spread the caramel layer evenly over the base. Return to the freezer to set firm.
  4. Line a small tray with baking paper.
  5. Once the mixture is firm, remove the Twix from the tin and cut into 12 even-sized fingers. You can then cut these in half widthways, to give 24 smaller fingers, if you like. Dip the fingers into the melted chocolate, draining off any excess, and place them on the tray. Refrigerate or freeze until the chocolate has set then transfer them to an airtight container to store. These will keep, ideally frozen, for a couple of months (or 2 days, if you find them as delicious as I do!). Note that these go a bit soft in the fridge so freezer storage is best.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again