Twix with a coconut flour crust and almond butter caramel Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Shortbread Crust:▪️2/3 Cup Coconut Flour▪️3 Tbs Maple Syrup▪️1/3 Cup Coconut Oil, room temp▪️
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For the Caramel:▪️1/3 Cup Maple Syrup▪️1/2 Cup Almond Butter▪️1/3 Cup Coconut Oil▪️1 tsp Vanilla▪️1/4 tsp Salt▪️
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For the Chocolate:▪️1/2 Cup Vegan Chocolate Chips▪️1 Tbs Coconut Oil▪️
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Directions: |
Directions: Preheat oven to 350°F and line a 8"x8" baking dish with parchment paper and then spray with nonstick spray
2️⃣ Mix together the coconut flour and maple syrup; then add in the room temp coconut oil and mix until a dough ball forms; spread the dough into one even layer in the baking dish and bake for 10 minutes or until edges are golden; let cool completely
3️⃣ In a small saucepan over medium heat, mix together all of the caramel ingredients until melted and well combined; pour into the baking dish over the shortbread and freeze for at least 30 minutes or until the caramel is frozen (make sure the dish is flat when it freezes so caramel sets in one even layer)
4️⃣ Microwave the chocolate and coconut oil in 30 second increments until melted (mix in between) and pour onto the caramel; tilt the baking dish so that chocolate reaches all edges
5️⃣ Refrigerate for 30 minutes or until chocolate has set; lift the parchment paper out of the dish and cut into twix bars; sprinkle with flaky sea salt on top - enjoy! |
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