No bake 'Twix' bars
 
Prep time
Total time
 
Author:
Recipe type: Dessert, snack
Serves: 12 small bars
Ingredients
Biscuit base
  • ½ cup cashews
  • ¼ cup almonds
  • Pinch sea salt
  • 3 tbsp coconut oil, melted
Caramel layer
  • 1.5 cups pitted dates
  • 3 tbsp almond butter
  • 1 tsp vanilla
  • 2 tbsp coconut oil, melted
  • ¼ cup water
Topping
  • 200g sugar free dark chocolate
Instructions
With Mold
  1. Start by melting your chocolate in a bain marie (a bowl over a gently simmering pan of water). Once melted, line the inside of your mould with chocolate. You may need to do two layers of chocolate to cover it. Set aside to set.
  2. Make caramel by adding dates, coconut oil, vanilla and almond butter to a food processor and blending until smooth. If it's too thick, add water a tbsp at a time until gooey.
  3. Spoon dollops of caramel into chocolate moulds, filling half way up. Set aside in the fridge and wash out food processor.
  4. Add cashews, almonds and sea salt to food processor and blend until it resembles a fine crumb.
  5. Add the coconut oil a tbsp at a time, pulsing in between. The mixture should stick together when pressed between your fingers.
  6. Press the biscuit base on top of the caramel layers in the mould, filling up to the top. Cover the top of the bars with a final layer of chocolate and set aside in the fridge to set.
  7. Pop out the moulds and sprinkle with sea salt before serving.
Without Mold
  1. Line a loaf tin with greaseproof paper. Make biscuit base by adding cashews, almonds and sea salt to food processor and blend until it resembles a fine crumb. Add the coconut oil a tbsp at a time, pulsing in between. The mixture should stick together when pressed between your fingers.
  2. Firmly press the mixture into a small loaf tin and set aside in the fridge.
  3. Make caramel by blending dates, coconut oil, vanilla and almond butter to a food processor and blending until smooth. If it's too thick, add water a tbsp at a time until gooey.
  4. Smooth caramel layer over the base and set aside in the fridge to set for an hour.
  5. Melt chocolate in a bain marie (a bowl over a gently simmering pan of water).
  6. Remove tin from freezer once firm and slice into bars. Cover in melted chocolate and refrigerate until set. Sprinkle with sea salt before serving.
Recipe by Bo's Kitchen at http://www.boskitchen.com/nobaketwixbars/