Gettin’ my Twix Fix: “Twix” Cookie Bar Slice

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There’s only one confectionery I love more than Kinder Surprises (I still receive a giant Kinder Surprise egg every Easter from the Easter Bunny AKA mum), and that’s Twix bars. There’s something about the shortbread biscuit base, gooey caramel filling and creamy chocolate blanket combo that makes my heart sing.
Fortunately (or unfortunately, however you choose to look at it), I’ve been able to reduce my once several-weekly Twix consumption to a moderated treat here and there, but that doesn’t mean I stop wanting my Twix Fix several times a week.

In the past, I’ve always shied away from creating healthified sweets that called for ‘caramel’, simply because in the ever-ominous healthy dessert world, ‘caramel’ is synonymous with a heck load of dates (and therefore excess fructose). To my delight, I recently discovered how caramel-y the combination of almond butter, pure maple syrup and coconut oil is, thanks to the lovely Ashley from Blissful Basil, whose Twix bar recipe was the inspiration behind this one. I have tweaked the recipe to suit my tastes and to reduce the relative maple syrup content and FODMAP load.

You will notice that this recipe does seem a little energy dense  – there’s a lot of coconut oil, almond butter and maple. But this is one of those recipes that should be treated as a treat, and that means portion control. Good news is that because it’s so decadent and rich, you only need a little piece, and therefore the recipe yields lots of serves. However stopping at one piece is difficult.

Note for those with FrucMal/IBS: although this recipe contains no excess fructose, it does contain a few FODMAPs (coconut flour and almond butter). I’ve eaten several bars in a row to test my tolerance (at least I told myself that was the purpose of the binge) and I didn’t have any upsets, but depending on your own sensitivity to these ingredients, you may need to be more careful.

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Vegan “Twix” Cookie Bars

Ingredients 

Biscuit base:

  • 2 + 1/4 cups rolled (not instant) oats, processed in a high-powered processor until a fine flour is formed
  • 1/2 cup coconut flour
  • 1/2 cup melted coconut oil
  • 1/3 cup + 1 tbs pure maple syrup
  • 2 tsp pure vanilla extract

Caramel filling:

  • 1 cup almond butter
  • 1/3 cup pure maple syrup
  • 1/3 cup coconut oil
  • 1/3 tsp fine sea salt

Chocolate topping:

  • 1/2 cup coconut oil
  • 1/2 cup raw cacao (more or less depending on how dark/bitter you like it)
  • 1-2 tbs pure maple syrup
  • Pinch fine sea salt

Method 

  1. Preheat the oven to 180*C and line a tart/slice pan (approx 20cm x 30cm) with baking paper.
  2. In a large mixing bowl, combine the oat flour, coconut flour, coconut oil, maple syrup and vanilla. Press the mixture firmly and evenly into the bottom of the prepared pan. Use a fork to poke 10 holes in the base. Bake for 18 minutes or until the colour is becoming golden. Do not wait for it to brown, as it will be overcooked and dry. Remove from the oven. It should still be a little soft and will harden as it cools. Allow to cool completely in the pan.
  3. To make the caramel filling, place the almond butter, maple, coconut oil and salt in a saucepan and lightly whisk over medium heat until all ingredients are melted and combined. Remove from the heat and allow to cool to room temp.
  4. Pour the caramel filling over the cooled biscuit base and freeze for 30 minutes to set the caramel.
  5. To make the chocolate layer, place the coconut oil, cacao and maple in a saucepan and stir over low heat until the ingredients have completely melted together. Pour the chocolate over the caramel layer, smoothing with the back of a spoon. Return the slice to the freezer for another 20 minutes to set the chocolate layer.
  6. Remove the slice from the tray/pan. Transfer to a chopping board and allow to sit for 5-10 minutes before cutting into squares or bars. Store in an airtight container in the fridge for up to one week. It probably freezes quite well, although I’ve never needed to try it because it gets demolished so quickly in my household. If you do happen to freeze it, please let me know how it goes!

Happy Nourishing! 
Ax

 

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Lemon and Coconut Slice

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In primary school, vary rarely would I leave our after-school trips to the local bakery without a lemon slice in hand. My irrepressible love continued into the early years of high school where I’d make a batch most weekends, using half of the sweetened condensed milk for the biscuit base and drinking the rest straight from the tin…

Still to this day, I’ll never knock back a little nibble on a traditional Lemon Slice in all its delectably sweet, lemony, melt-in-your-mouth biscuity glory, but it’s great to know that I can enjoy a full slice of my healthified version without the guilt or sugar slump afterwards. This Lemon and Coconut Slice recipe tastes unbelievably close to the real deal, and has all those familiar characteristics: just enough sweet, perfectly lemony with a base so buttery (sans butter or biscuits) that it melts in your mouth. I can’t wait for you to try it!

Like all my recipes, it’s very adaptable to suit your taste buds, dietary requirements or what’s in your pantry. Just use similar ingredients to those you can’t/don’t have, and you should end up with a fairly similar result.

Lemon and Coconut Slice

Ingredients Biscuit base:

  • 1/2 cup rolled oats
  • 3/4 cup unsweetened shredded coconut*
  • 1/2 cup raw pecans*
  • 1/4 cup buckwheat groats
  • 1 tbs linseeds (or any other seeds)
  • 2.5 tbs pure maple syrup
  • 4 tbs melted coconut oil (or 2tbs each coconut oil & almond/macadamia oil)
  • Generous pinch of Himalayan sea salt

Lemon cream topping:

  • 1/2 cup raw cashews*
  • 1/3 cup unsweetened shredded coconut*
  • 1/3 cup + 2tbs coconut cream
  • 1.5 tbs pure maple syrup
  • Juice of 1 lemon
  • Zest of 1/2 – 1 lemon (depending on how lemony you like it)

Method

  1. Line a slice tray with baking paper. Please note, the quantities above yield enough to fill half a normal slice tray (4 full sized bars or 8 small squares). If you want to make a full sized slice recipe –and fill the tin– simply double the ingredients.
  2. To make the biscuit base, use a high-powered processor to process the buckwheat groats, seeds, pecans and salt until a fine crumb forms. Add the oats and coconut and blitz again (I like my oats a little chunky, but you can blend for longer to make a fine crumb). Add the oil and maple syrup and process until it all comes together and is sticky. You may need to scrape the bowl/jug down a few times to fully incorporate all the ingredients. Press firmly into the prepared slice tin (see images for thickness) and place in the freezer to set while you make the topping.
  3. To make the lemon topping, process the cashews, coconut and lemon rind until a super-fine crumb forms, taking care not to over-process into butter. Add the remaining ingredients and process until smooth and creamy.
  4. Remove the base from the freezer and top with the lemon cream, using the back of a dessert spoon to smooth. Top with extra shredded coconut and allow to set in the fridge for an hour or so.
  5. Once set, cut into 4 large bars or 8 squares. I would say one square is a good sized portion for a snack.

Notes:

  • The quantities above yield enough to fill half a normal slice tray (4 full sized bars or 8 small squares). If you want to make a full sized slice recipe –and fill the tin– simply double the ingredients.
  • If you like your slice extra lemony, try adding zest of 1/2 lemon to the biscuit base.
  • For a gluten free version, replace the oats with buckwheat groats or gluten free oats (depending what your stance on GF oats is).
  • Ingredients marked with an asterisk* are higher in FODMAPs than the others. As such, this recipe is relatively low in FODMAPs, but it is not FODMAP free. Modify the quantities to suit your tolerance levels.

Happy Nourishing! Ax

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