Paleo Twix Bar
From PaleoHacks [1]
Ingredients
- For the Cookie:
1/2 cup coconut flour
2 tablespoons arrowroot
1/4 teaspoon sea salt
2/3 cup grass-fed butter, melted
2 tablespoons honey
1 teaspoon vanilla extract
For the Caramel:
1 cup pitted dates, soaked in hot water for 20 minutes and drained
1 teaspoon white vinegar
1/4 cup full-fat coconut milk
1 teaspoon vanilla extract
1 tablespoon grass-fed butter, melted
For the Chocolate Sauce:
1/4 cup pitted dates, soaked in hot water for 20 minutes and drained
1/2 cup full-fat coconut milk
1 tablespoon cocoa powder
Directions
- Preheat oven to 325°F. Line a baking sheet with parchment.
- Whisk the coconut flour and arrowroot with the salt in a large bowl. Whisk the butter with the honey and vanilla, and add it to the flour. Stir until fully mixed and you have a thick, wet dough.
- Pat the dough into a square about 1/2-inch thick on the parchment. Bake for 8-10 minutes, until very light golden brown
- Blend the dates, vinegar, coconut milk, vanilla, and butter until a thick paste.
- When the cookie is done and cooled, spread the caramel on top in an even layer. Transfer the pan to the freezer to firm up.
- Put the dates and coconut milk in a blender and blend until smooth. Transfer to a small saucepan and bring to a boil. Reduce heat to a low simmer and simmer until thick and smooth. Stir in the cocoa powder and stir until mixed in. Allow to cool completely.
- Remove the cookie from the freezer, and cut into 1-2-inch bars. Cover each with the chocolate sauce and either serve immediately, or refrigerate until firm. Store leftovers [2] in the refrigerator.
To make the caramel:
To make the chocolate sauce:
Information
- Category
- Desserts
- Cuisine
- North American
- Total Time
- 1 hour, 14 minutes, 59 seconds