A delicious slice recipe that is a much healthier alternative to a Twix chocolate bar!
Shortbread Crust: Preheat oven to 180C
If using whole buckwheat kernels add to a food processor and process until it creates a fine flour. Then measure out 2 cups worth.
Gently mix together the buckwheat flour, coconut flour, coconut oil, maple syrup, and vanilla powder in a large bowl.
Line a 30x19cm rectangular tart pan with baking paper. With a spatula or your hands, press the mixture flat into the pan. With a fork poke a few holes in the crust.
Bake in the oven for 15 minutes, when starting to become golden. Remove from oven and let cool completely.
Caramel: In a small saucepan mix the almond butter, maple syrup, coconut oil, vanilla powder, and sea salt. Whisk together over low heat for a couple of minutes until all ingredients are melted together and thick. Remove from heat and let cool to room temperature.
Once the crust has cooled completely, pour the caramel over the top and use a spatula to spread it out evenly. Set in the freezer for 40 minutes
Chocolate: In a small saucepan whisk the cacao powder, coconut oil, and maple syrup over low heat until all melted together.
When the caramel layer is set, pour the chocolate and use a spatula to spread it out evenly. Return the tart pan to the freezer for 30 minutes to set the chocolate layer.
Lift the bar out of the pan on to a chopping board. Gently cut the bar into squares with a sharp knife. Store the bars in the refrigerator.
SHORT DESCRIPTION
A delicious slice recipe that is a much healthier alternative to a Twix chocolate bar!
DESCRIPTION
Shortbread Crust: Preheat oven to 180C
If using whole buckwheat kernels add to a food processor and process until it creates a fine flour. Then measure out 2 cups worth.
Gently mix together the buckwheat flour, coconut flour, coconut oil, maple syrup, and vanilla powder in a large bowl.
Line a 30x19cm rectangular tart pan with baking paper. With a spatula or your hands, press the mixture flat into the pan. With a fork poke a few holes in the crust.
Bake in the oven for 15 minutes, when starting to become golden. Remove from oven and let cool completely.
Caramel: In a small saucepan mix the almond butter, maple syrup, coconut oil, vanilla powder, and sea salt. Whisk together over low heat for a couple of minutes until all ingredients are melted together and thick. Remove from heat and let cool to room temperature.
Once the crust has cooled completely, pour the caramel over the top and use a spatula to spread it out evenly. Set in the freezer for 40 minutes
Chocolate: In a small saucepan whisk the cacao powder, coconut oil, and maple syrup over low heat until all melted together.
When the caramel layer is set, pour the chocolate and use a spatula to spread it out evenly. Return the tart pan to the freezer for 30 minutes to set the chocolate layer.
Lift the bar out of the pan on to a chopping board. Gently cut the bar into squares with a sharp knife. Store the bars in the refrigerator.
INGREDIENTS
Shortbread Crust:
2 cups organic besan/buckwheat flour (or buckwheat kernels) 1/2 cup organic coconut flour 1/2 cup melted organic coconut oil 1/2 cup organic maple syrup 1 tsp organic vanilla powder
Caramel Layer:
1/2 cup almond butter 1/2 cup organic maple syrup 1/3 cup organic coconut oil 2 tsp organic vanilla powder 1/4 tsp Himalayan salt
Chocolate Layer:
1/3 cup organic cacao powder 1/2 cup organic coconut oil 4 tbsp organic maple syrup
Method
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