Chocolate Twix Bars

no matter how devoted you are to keto, Paleo, Whole30, or some thing your eating plan of choice is, sometimes, you just can’t shake a yearning for a candy treat. Aussie Kenko Kitchen blogger Kate Bradley can relate. She loves living the healthy lifestyles, but doesn’t deny having a massive sweet tooth. It’s why she wrote a whole cookbook complete of recipes for treats that taste like dessert, however are loaded with protein, now not sugar. however are loaded with protein, not sugar.

“I’m a serial snacker and knew there have been quite a few human beings like me who want to eat healthily, but know a celery stick or a carrot stick doesn’t constantly hit the mark,” says Bradley. (Amen, sister.)

Her new cookbook, Bliss Bites, is packed with gluten- and dairy-unfastened treats. The idea started out along with her her favorite bliss balls, sweet spheres of superfood ingredients (suppose: chocolate mixed with chia seeds, hemp, and bee pollen). Then, she started experimenting with herbal sweeteners, opportunity flours, and dairy substitutions to make new flavor mixtures and selfmade, healthful variations of her favorite chocolates.

It wasn’t continually easy—a donut recipe in her e-book required as a minimum 20 rounds of testing before she were given it right—but she made some smart discoveries, such aquafaba (the juice from a can of chickpeas) which may be used as an egg substitute, as an instance, or using pureed dates as a herbal sweetener that lends a complex, caramel-like taste.

considered one of her favourite recipes inside the book is that this one for raw “Twix” bars. Bradley makes use of a cookie-like base of nuts and coconut, a “caramel” sauce from dates and nut butter and, of course, a dark chocolate coating.

Ingredients

sans-serif;">For the base:

• 1 cup raw cashews
• 1/2 cup shredded coconut
• 2 1/2 Tbsp ground almonds
• 1/2 tsp vanilla extract
• 2 Tbsp maple syrup

For the caramel:

• 13 medjool dates, pitted
• 1/4 cup maple syrup
• 1/3 cup nut or seed butter
• 1 tsp vanilla extract
• 1 Tbsp mesquite powder (optional)
• Pinch sea salt flakes

For the chocolate coating:

• 3 1/2 oz raw or dark chocolate, melted and cooled

Method 

1. region all of the components for the bottom to your food processor and pulse until properly combined.
2.  Line the bottom of an eight×6-inch baking pan with parchment paper. vicinity the nut combination within the tin, pressing it firmly and calmly over the base. transfer to the freezer and freeze for about 30 minutes, or until firm.
3. To make the caramel, integrate all of the components in the wiped clean meals processor and blend collectively till smooth. get rid of the pan from the freezer and unfold the caramel layer calmly over the bottom. return to the freezer to set firm. Line a small tray with parchment paper.
4.  once the aggregate is company, cast off the bar from the tin and cut into 12 even-sized fingers. (you could then reduce these in half width-ways, to present 24 smaller hands, if you want.) Dip the fingers into the melted chocolate, draining off any extra, and area them on the tray. Refrigerate or freeze till the chocolate has set then transfer them to an hermetic container to shop. those will preserve, preferably frozen, for multiple months.

Delish Foodie

Tweet