In season: Winter Recipe - Twix Bars

Winter is now upon us and the chilly months are all about comfort food and a little bit of indulgence.
 
Nice treats don’t need to be naughty, so there is no better time to curl up inside and keep the cool weather at bay with this guilt free dessert – with everything you need in store now at Healthy House Coolangatta.  
 
The Twix by Luke Hikes
 
Base

• 100 g (2/3 cup) coconut flour
• pinch of sea salt
• 2 tablespoons maple syrup
• 125 ml (½ cup) coconut oil or 120 g butter, at room temperature

 Caramel filling

• 125 g macadamia nut or almond butter
• 3 tablespoons maple syrup
• 3 tablespoons coconut oil, melted
• 1 vanilla pod, split and seeds scraped
• generous pinch of sea salt

 Rad Raw Chocolate topping

• 220 g (1 cup) cacao butter
• 120 g (1 cup) cacao powder
• 3 tablespoons maple syrup
• 1 vanilla pod, split and seeds scraped
• pinch of sea salt (optional)

 Method

1. Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper.
2. To make the base, combine the coconut flour and salt in a bowl.
3. Stir in the maple syrup until fully combined, then add the coconut oil or butter and mix together with your hands to form a smooth dough.
4. Using your fingers, press the mixture firmly and evenly into the base of the prepared tin, then bake for 10–12 minutes, until golden brown around the edges.
5. Remove from the oven and leave to cool.
6. For the caramel filling, melt the ingredients together in a saucepan over medium–low heat, stirring gently until runny.
7. Pour the filling over the cooled base, transfer to the fridge and leave for 30 minutes, or until chilled and set.
8. To make the chocolate topping, melt down the rad raw chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy.
9. Once the caramel filling has set, pour the melted chocolate over and smooth the surface.
10. Sprinkle over the salt (if using) and return to the fridge for 30 minutes for the topping to set.
11. To serve, remove from the fridge and cut into fingers with a warm knife.

Rad Raw Chocolate Topping

1. Stir all the ingredients together in a saucepan over low heat until runny.
2. Use it in its melted state to top or dip desserts, or pour over a baking tray lined with baking paper and set in the freezer for about 30 minutes for a basic chocolate slab.
3. Store in a suitable airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.

Get your hands on all the ingredients you need to make this guilt free treat at Healthy House, located on Level 1 at The Strand.