In this continuous time of uncertainty, what better what to occupy ourselves by trying new recipes? I personally find cooking quitte meditative, especially baking as not much thinking goes into it. However, I need to be in the kitchen on my own without anyone bothering me or staring me down – I usually only accept my mother as she knows how it is. Otherwise, I just cook when no one is around or at odd hours. What to do? 🙂

I decided to try my hand a homemade Twix bars, given that my favorite chocolate bar is Twix and that naturally my dog’s name is Twix (he has the coloring of a Twix bar). Before I ramble on about my dog, which I would love to do but this is a cooking blog, you can find the recipe below:

Ingredients: 

Base Layer:

• 2/3 Cup – Coconut Flour
• 4 Tbsp – Maple Syrup or Honey
• 1/4 Tsp – Salt
• 1/3 Cup – Coconut Oil (not melted)

Vegan Caramel:

• Approximately 400 grams (1 can / about 14 oz) – Coconut Milk or Coconut Cream
• 1/2 Cup – Maple Syrup or Honey
• 1/4 Teaspoon – Salt
• 1 Tbsp – Coconut Oil
• 2 Teaspoons – Vanilla Extract
• 1 Teaspoon – Arrowroot Powder or Cornstarch
• 1 Tablespoon – Cold Water

Chocolate Top:

• 1 Cup – Semi Sweet Chocolate Chips (Obviously vegan if you are vegan)
• 1 Teaspoon – Coconut Oil

Garnish:

• Sea salt

 

Preparation:

• Preheat the oven to 180 Degrees Celcius.
• Prepare your Baking pan & grease it with coconut oil if it needs to be greased.
  • I used silicon because it’s a life saver when you will need to unmold.
• Put all the base layer ingredients in a bowl and mix until a flakey dough is formed.
• Press the dough into the pan and smooth.
• Place the dough in the over for about 10 minutes or until the edges become golden.
• In the meantime, place the coconut milk, maple syrup or honey, and salt in a saucepan.
• Bring the mixture to a boil.
• Once boiling, reduce the heat to a simmer and let the mixture reduce for about 45 minutes give or take to about half the quantity – stirring every few minutes to avoid it burning at the bottom.
• Note that the mixture will start to turn brownish as it reduces; this is normal.
• Once the mixture has reduced, add the coconut oil, vanilla extract, and a mixture of the arrow root powder and water. Watch this beauty thicken.
• Once the mixture has reached a gooey caramel-like consistency, set it aside to cool a bit for a few minutes.
• Once cooled down, pour the caramel onto the base layer and stick it in the fridge to solidify a little.
• While your concoction is sitting cosily in the fridge, melt your chocolate in a saucepan with the coconut oil. Set aside to cool.
• Fast forward an hour after your base & caramel layer have been chilling (literally), pour the cooled down chocolate over.
• Sprinkle some sea salt on top – obviously optional but who wouldn’t do that?
• Stick it in the fridge for a few hours so that the chocolate solidifies.
• If you used a silicone pan (smarty pants), unmold and cut into finger length/width pieces. Otherwise, try to unmold or cut directly into pieces in the pan – not sure what would be wiser.
• I found that it was easier to cut the pieces up once room temp so the chocolate wasn’t breaking up too much.
• ENJOY!

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