Another wonderful recipe from @emmswason.
Deliciously buttery, gingerbread base topped with a layer of (date free) salted caramel finished with a cool, crisp layer of espresso infused dark chocolate.
Made with just 5 ingredients you most likely have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in about 30 minutes!
The hardest part about making these bars is waiting for them to set.
All natural, quick and easy, deliciously buttery, perfectly spiced, secretly healthy (date free) gingerbread Twix bars!
Ingredients:
For the shortbread base –
- 1/2 cup coconut flour
- 1/4 cup of coconut oil, melted
- 1/4 cup of Naturally Sweet Stevia Maple Flavoured Syrup
- 1 teaspoon of vanilla
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- 1 pinch each of nutmeg, cardamom and cloves
- 1 pinch of salt
For the salted caramel filling –
- 1/2 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup Naturally Sweet Stevia Maple Flavoured Syrup
- 1 teaspoon of vanilla
- A generous pinch of salt
For the chocolate coating –
- 1/4 cup of good quality dark chocolate – double this if you want to completely coat your twix bars
- 1/2-1 teaspoon of instant espresso – optional
- 1 teaspoon of coconut oil
- A pinch of salt + extra for serving
Instructions:
- Line a small-rimmed baking dish or loaf pan with non-stick parchment paper and set aside.
- Place all ingredients for the base into a small bowl and stir until well combined.
- Press shortbread base into your prepared baking dish (or loaf pan) and press down into one nice smooth even layer.
- Set aside.
- Place all ingredients for your almond butter caramel into a small bowl and stir until smooth, creamy and well combined.
- Pour your salted caramel filling over your shortbread base and smooth in to a nice, even layer.
- Place in the freezer to set – should be ready in 15-20 minutes.
- Melt together chocolate, coconut oil and espresso (if using) by your preferred method – I like to do mine double broiler style, by placing the chocolate into a bowl then sitting it on a small saucepan filled with about 2 cm of water, let the water simmer, without touching the bottom of the bowl, stir the chocolate occasionally until completed melted.
- 2 options here
1 - (which is the option we chose) Slice the chilled/set twix bars then drizzled the tops of each bar with melted chocolate, repeating until all bars with crowned with chocolate, then drizzled the remaining melted chocolate over the top to make a pretty pattern.
Or 2 - You can simply pour your melted chocolate on to the base, then slice it as a whole. If you choose to take this option, be warned the chocolate layer can crack as you slice it. I suggest heating the blade of your knife with boiling water before slicing, the heat makes slicing easier (and the chocolate is less likely to crack as much) as the heated blade will melt the chocolate layers as you press to slice. Just make sure you wipe any excess water off the blade before slicing.
Notes: Bars are best stored in an airtight container in the fridge (can also be frozen)
For more amazing recipes head to betterwithcake.com or follow Em on Instagram!
