Sunday, January 24, 2016

Homemade Twix Bars! (Vegan,GF)

After leaving home to go back to school, one thing I already miss is making food, with my mom, in our cute little kitchen. I honestly didn't think this recipe would turn out as well as it did because I've never made candy without any sugar before. Being refined sugar free, vegan friendly, AND gluten free I just had to try it. 

Looking at the different layers is a little intimidating, but trust me, just follow the recipe and it will all come together easily. The three layers of nougat, caramel, and chocolate are so perfect. It's sweet but not too sweet, crunchy, and the chocolate will just melt in your mouth. Oh and my biggest tip is to use a sharp knife cutting it into pieces to make it a lot easier, and store this in the fridge because it contains coconut oil and can melt easily!

Recipe found on Fablunch (I love her)

    • 2 cups oats
    • ½ cups + 2 tbsp coconut flour
    • ½ cup coconut oil, melted
    • ½ cup maple syrup
    • 2 tsp vanilla
    • ½ cup almond butter
    • ½ cup maple syrup
    • ⅓ cup coconut oil
    • 2 tsp vanilla
    • ¼ tsp salt
    • ½ cup cacao or cocoa powder
    • ½ cup coconut oil, melted
    • 4 tbsp maple syrup

    1. To make the crust, preheat the oven to 350F/180C. Process oats in a food processor for 2-3 minutes until they turn into oat flour. In a bowl, combine all crust ingredients and mix well.
    2. Grease a baking sheet with coconut oil. Transfer the batter to the baking sheet and press flat with your hands forming a rectangle that is ½-3/4 inch high. Using a fork make a few holes in the crust. Bake for 12-15 minutes until golden.
    3. Remove the crust from the oven and let cool completely. Meanwhile prepare the caramel layer. In a small pot, combine all ingredients and heat over medium/low heat for 5 minutes.
    4. Once the crust has cooled off, pour the caramel on top and spread with a spatula. Place in the freezer to set for 30 minutes.
    5. To make the chocolate layer, combine all ingredients in a bowl and whisk until well incorporated.
    6. Remove the tart from the freezer and pour the chocolate on top of the caramel layer. Use a spatula to spread the chocolate evenly. Return to the freezer for another 30 minutes.
    7. Once the chocolate has hardened, place the tart on top of a cutting board and cut into individual bars.
    This recipe filled up three of these containers, so don't worry - there'll be tons to share. The shredded coconut on top is optional...I just love coconut. These would also be perfect in little cellophane bags as a gift too! I hope you enjoy this recipe!

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