The little ones are going to love these (and so are you). Vegan, paleo, gluten-free, refined-sugar free, dairy-free but most definitely not amazing-taste-free. They are delicious, pretty easy to put together and give you the sugar-slump post-snack. They are crafted out of just 6 natural, nutritious ingredients: coconut flour, coconut oil, maple syrup, dates, almonds and raw cacao powder.

Find out how to make your own using the recipe and step-by-step below…

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INGREDIENTS

For the Biscuit Base:

  • 2/3 cups of coconut flour
  • A pinch of the finest salt you have
  • 3 tablespoons of raw/pure maple syrup
  • 1/3 cup of organic pure coconut oil (solid)

For the Caramel Layer:

  • 4-6 juicy dates (depending on your preference for sweetness)
  • 1/2 cup of almond butter
  • 2 tablespoons of raw/pure maple syrup
  • 1 teaspoon of the finest vanilla extract you can get your hands on
  • A pinch of the finest salt you have

For the Chocolate Layer:

  • 1/4 cup of organic pure coconut oil (melted)
  • 1/4 cup of raw cacao powder
  • 2 tablespoons of raw/pure maple syrup
  • Optional: A pinch of the finest flaky sea salt you have (to top the chocolate)

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METHOD

  • Pre-heat your oven to gas mark 4 / 180c / 350f
  • Ideally, you have a 14×5” tart pan or 8×8” square pan. If not, just use what you have (but make sure it’s at least an inch thick and go too big, rather than too small). Line your chosen pan with baking paper.
  • Take a nice big mixing bowl. Add the coconut flour and the salt. Swish it around with your hand to combine.
  • Next, stir in the maple syrup. Stir everything around with a spoon until it’s evenly mixed and crumbly.
  • Add the coconut oil (solid) to the mixture. Now it’s time to get your hands dirty. Think of the coconut oil as your butter and follow the same process of making pastry – crumble everything with your fingertips, work out the big chunks of coconut oil by melting them with your fingertips. Keeping working the mixture until it’s all combined and you can shape it into a ball.
  • Once you have your biscuit base done, carefully press it down into to your lined baking dish. Use your fingers to pat it down. Tip: We used a tart dish that was bigger than we needed and everything still worked out fine, just make sure you have an even, well-combined biscuit base and round off the edges nicely.
  • Place your biscuit base in the oven for around 9-10 minutes. Keep an eye on it. Take it out when the edges have turned slightly golden. Turn oven off. Set aside the biscuit base to cool. Tip: If you are in a rush, put it in the fridge or freezer to cool whilst you move to the next step.
  • Next up – the caramel layer. Yum.
  • Put all of the ingredients for the caramel layer into a saucepan – apart from the dates. Stir it over low heat and keep it there until it’s nicely combined. Now add this mixture to your blender with the dates. Whizz everything together. Taste the caramel, if you feel it’s not sweet enough add more dates or maple syrup. If you feel it’s maybe too sweet or not thick enough, add a little more almond butter. Go confidently in the direction of your caramel dreams! Tip: You can also add filtered water to make it thinner if you wish.
  • Once the biscuit base is cool enough, spread over your gooey caramel layer. Put this in the fridge to set whilst you finish up the last and easiest bit: The chocolate layer.
  • To make the chocolate layer simply whisk together all of the ingredients (bar the flaky sea salt). Make sure there are no lumps or bumps and taste it to make sure it’s sweet enough.
  • Take your creation out of the fridge and carefully pour over the chocolate sauce, use the back of a metal spoon to evenly spread it out.
  • Last but not least: If you are using it, sprinkle over a modest smattering of your finest sea salt flakes.
  • Place the Twix tart back in the fridge until the chocolate layer has set and then cut it up into portions (you can do batons – like we did below – or squares). Store these wonderful little vegan Twix in the fridge. Marvel at their beauty. Bon appetite!

 

Original recipe by Bakerita adapted by Holly Williams-Lloyd for Parent Hive

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