Aoife’s Amazing Twix Bites

lovinmanchester

Ingredients

Yields 8 miniature ‘Twix’s’
For the almond base:
2/3 cups of almond flour
2 tbs coconut oil(melted)
2 tbs honey
pinch of salt
tsp vanilla extract
For the caramel filling:
1/4 cup of dates, pitted & soaked for 5 minutes
2 tbs honey
pinch of salt
For the chocolate covering:
90g of 85% dark chocolate
1 tbs coconut oil

A Twix bar would be the closest thing that I could compare these to, but they are a little different.

For those of you who don’t know what a Twix is (if such a person exists), they’re a chocolate bar with a crunchy biscuit base and a caramel filling. For the caramel filling I used what I had left over from my chocolate ice cream with salted caramel filling bites, so if you’re making them its a great idea to do these on the side. They can be made in less than 20 minutes!

I prefer making my sweet treats in bites rather than bars or large portions, because I love just being able to grab something sweet to keep me going.

I added a toasted pecan to half of these little beauties, just to change it up a bit. But you can leave them in or take them out depending on your preference.

Instructions

Step 1

Pre-heat the oven to 170 degrees celsius. Add the almond flour, salt, honey and vanilla extract to a bowl, mix well.

Step 2

Then add the melted coconut oil to the bowl and stir until the almond flour is completely coated in the coconut oil.

Step 3

It should be a damp sand consistency and should stick together when pressed with your fingers.

Step 4

Line a tin with grease proof paper, in this case I used tinfoil as I had no grease proof, but either will work just fine. Press the almond flour mix into the tin and pack it down tightly using your finger tips. It should be about a half of a centimetre thick.

Step 5

Place in the oven for 10-12 minutes until the edges are golden brown and the biscuit is cooked through. Allow to cool a little before taking it out of the tin and then let cool completely on a wire rack.

Step 6

Cut the biscuit base into 8 little pieces.

Step 7

To make the caramel, soak the dates in boiling water for 5 minutes.

Step 8

Add to a blender and blitz until the dates are broken down. Add the honey and a generous pinch of salt and blitz again until the caramel is smooth. The caramel may be a bit runny when you make it, if so, leave it sit in a bowl for about an hour.

Step 9

Place about a teaspoon of the caramel on top of each biscuit base. To smooth out the surface, wet your finger tips and press gently down on the caramel. The water stops the caramel from sticking to your fingers.

Step 10

Melt the dark chocolate and the coconut oil over a ban marie or in the microwave. Dip each biscuit and caramel piece into the chocolate and place on a tray. Place in the freezer immediately, this prevents the biscuit from becoming soggy. After the first layer of chocolate has hardened, dip a second time and place in the freezer again. At this stage, you can add the pecans or nut of your choice.