I don’t know about you but Twix’s are one of my all-time favourite chocolate biscuits bars! But I don’t want to spend the rest of my life scoffing sugar, wheat and dairy so when I fancy a fix, I make these!
The Biscuit Base
- 1 cup buckwheaties *
- 1/4 cup coconut sugar
- 1/4 cup medjool dates
* if not available, use 1/2 cup dried mulberries and 1/2 cup almonds whizzed to a flour but buckwheaties are best to get the real biscuit crunch! You can make your own buckwheaties or order them from www.detoxyourworld.com
Process the above ingredients in the food processor – give them a good whizz, then add:
3 tbsp cacao butter (melted) and whizz again.
Then press this mixture into a cling-film lined rectangle pan, about 1/2 cm thick. Pop into the freezer whilst you make the caramel middle.
The Caramel Middle
- Soak 1 cup medjool dates in hot water from the kettle for 15 minutes
- Blend with:
- 1/4 cup raw honey
- 2 tbsp almond nut butter
- 5 tbsp cacao butter
You want to blend this really well but don’t worry if you can see a bit of date… it adds to the beauty of the finished recipe! Take the biscuit base out of the freezer and spread the caramel mixture over the top. Pop back in the freezer.
The Chocolate Topping
- 1 cup cacao butter
- 3 tbsp nut butter or 5 tbsp shelled hemp seeds
- 3 tbsp honey
- 1 tbsp lecithin
- 3 tbsp chocolate powder
Take the pan out of the freezer with the cooled biscuit and caramel layers and pour the thick chocolate over the top.
Freeze again and then cut into fingers!
Victoria is offering the recipe book that features this recipe along with three other books at a special rate of £6.95. Check out Little Guru’s site, the fab offer and other book details here.