PALEO HOMEMADE TWIX BARS #Healthy #baking

PALEO HOMEMADE TWIX BARS #Healthy #baking

These Paleo Homemade Twix Bars have all the scrumptious layers of the well known treats, yet made with healthy fixings. Sweet, delectable, and simple to make. They likewise happen to be without gluten, dairy free, and vegetarian. You will totally cherish these!

In spite of the fact that it would appear that a not insignificant rundown of fixings, it's generally similar fixings rehashed in each layer. It requires a little investment to finish it, yet it's simple and more often than not is sitting tight for it to solidify in the ice chest. They are certainly justified regardless of the time on the grounds that the last outcome is an entire container of treat bars! Cut them little since they are rich.

The caramel isn't in fact a caramel by any means. It's almond margarine that is improved with maple and has somewhat coconut oil blended in. It's less demanding than a conventional caramel that needs to go to a specific temperature and can without much of a stretch be finished/half-cooked and not turn out right. It's insane the amount it really has an aftertaste like caramel. I likewise made a sunflower margarine form that was similarly flavorful it wasn't as pretty however so the almond spread was utilized. Don't hesitate to utilize your most loved nut spread for that layer.

Also Try Our Recipe : CHEESY CAULIFLOWER BREADSTICKS – KETO AND GLUTEN FREE

PALEO HOMEMADE TWIX BARS #Healthy #baking

INGREDIENTS
SHORTBREAD

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup

CARAMEL LAYER

  • 1/2 cup creamy almond butter
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 teaspoon salt if nut butter isn't salted
  • 1 teaspoon vanilla

CHOCOLATE LAYER

  • 1/4 cup melted coconut oil
  • 1/4 cup cacao powder
  • 2 tablespoons maple syrup
  • pinch salt

Instructions

  1. Preheat oven to 350° and line a 8x8 pan with parchment paper.
  2. In a medium bowl, combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
  3. In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth. If needed, microwave in 15 second increments to make mixing easier. Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
  4. Once the caramel mixture is hardened, prepare the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. A whisk usually works best for mixing. Refrigerate until hardened- about an hour.
  5. Once the chocolate is set, remove the candy by pulling up on the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
  6. Store in fridge.

For more detail : bit.ly/2HMDJET

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