RAW TWIX BARS!
From one of my very favorite accounts, @willbakeforbooks
She has the very best recipes! Go check her out!
#vegan #refinedsugarfree #glutenfree
and super #yummy
20 medjool dates, pitted
2-3 tbsp. almond milk or any non-dairy milk
½ tsp. vanilla
½ cup coconut flour
3 tbsp. almond flour
¼ cup maple syrup
¼ cup coconut oil, melted and cooled
½ tsp. vanilla
¾ cup dairy-free chocolate chips (I like Enjoy Life)
2 tsp. coconut oil
To make date caramel:Soak dates for at least 1 hour in warm water. Add pitted dates to a food processor. Pulse on low until only small bits remain. Then stream in warm almond milk while the processor is on until a creamy paste is made. You may to scrape the down sides and continue pulsing until fully blended.Leave as is, or add a pinch of salt and vanilla extract to enhance flavor. Will keep covered in the refrigerator for 1-2 weeks.
To make bars:Start with the crust; in a medium bowl combine flours, maple syrup, coconut oil, and vanilla with a spatula. Allow dough to rest for a few minutes so flour can absorb excess moisture. Spread coconut/almond flour dough into a lined 8x8 square pan with plastic wrap, pressing flat and evenly. Add HALF of the date caramel and spread evenly. Keep the rest for later use.Melt chocolate and 2 teaspoons coconut oil in a small bowl. Microwave in 15-second increments until fully melted. Pour melted chocolate in pan and spread evenly.Place pan in fridge and allow to set for at least 20-30 minutes. Once set, lift the plastic wrap and place on cutting board. Slice bars into 16 squares.Bars can be enjoyed at room temperature, but stored in refrigerator. Enjoy!
^^^^^^^^^^^^^^^^^^^^^^^^^^^^ #cleaneating #healthyeating #foodporn #foodie #dessert #healthyhotbod #sweetandsalty #sweettooth #makeahead #recipes