Date-caramel Twix-style bars
Almond-coconut shortbread, thick date caramel and dark chocolate in a clean three-layer bar.
Prep35 min
Cook14 min
Rest75 min
Oven175°C
Servings12
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
- 72 g almond flour rounded
- 28 g coconut flour rounded
- 45 ml maple syrup rounded
- 55 g coconut oil, melted rounded
- 5 ml vanilla extract rounded
- 1 g fine salt rounded
- 270 g soft pitted Medjool dates rounded
- 60 ml canned coconut milk rounded
- 32 g smooth almond or cashew spread rounded
- 2 ml vanilla extract for caramel rounded
- 1 g fine salt for caramel rounded
- 250 g dark chocolate chips rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Line a 20 cm square tin and heat the oven to 175°C.
- Mix almond flour, coconut flour, maple syrup, coconut oil, vanilla and salt. Press firmly into the tin and bake for 12 to 14 minutes, until the edges are lightly golden. Cool completely.
- If needed, soak the dates in hot water for 10 minutes and drain well. Process dates, coconut milk, nut butter, caramel vanilla and salt until silky and thick.
- Spread the caramel over the cold base and chill for 15 minutes.
- Melt the chocolate gently, spread over the caramel and refrigerate for 20 to 30 minutes.
- Cut into 12 bars with a warm dry knife.
Notes
- This dessert is inspired by the cookie, caramel and chocolate layers of Twix. It does not make a broad health claim.
- The date caramel is still concentrated fruit sugar. Its advantage here is texture and the absence of refined caramel syrup.
- The base must be cold before the caramel is added or the layers blur.
- Contains almonds or cashews. Refrigerate up to 7 days or freeze up to 2 months.
Sources consulted
Sources consulted
From Christoph Mayer