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    Homemade Paleo Dark Chocolate Twix Bars

    wedderspoon honey

    cookie layer:

    1/2 cup coconut flour

    1 tablespoons arrowroot flour

    1/3 cup coconut oil

    3 tablespoons honey

    1 teaspoon vanilla extract

    1/2 teaspoon cinnamon

     

    Caramel layer:

    1/2 cup creamy nut butter

    1/3 cup coconut oil

    1/3 cup honey

    1 teaspoon vanilla extract

     

    Dark chocolate layer:

    1/2 cup cacao powder

    1/2 cup coconut oil

    3 tablespoons honey

    1 teaspoon vanilla extract

     

    1. Preheat oven to 350F.
    2. Combine ingredients for shortbread in a bowl. Mix well until combined- you can also use a food processor to expedite the process! Line bottom of a 6″ square cake pan (link to the one I use in post script) with parchment paper. Press shortbread dough into bottom of cake pan. Bake on 350F for 20 minutes until golden. Remove and cool.
    3. In a food processor or medium bowl, blend ingredients for caramel filling until completely smooth. Pour over shortbread crust. Chill in freezer until firm (about 1 hour).
    4. Prepare a double boiler on the stove over low/medium heat. Melt chocolate ingredients together and stir until smooth. Pour chocolate over caramel layer. Sprinkle with sea salt flakes (optional). Chill in the freezer until firm. Slice and serve! Store in freezer.
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