For the shortbread base
- 1/2 cup coconut flour
- 1/4 cup of coconut oil – melted
- 1/4 cup of maple syrup
- 1 teaspoon of vanilla
- 1 teaspoon of Beforeyouspeak Cinnamon Spice Coffee
- 1 pinch of salt
For the salted caramel filling
- 1/2 cup almond butter
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon of vanilla
- A generous pinch of salt
For the chocolate coating
- 1/4 cup (1/2 a block) of dark chocolate – double this if you want to completely coat your twix bars
- 1 teaspoon of Beforeyouspeak OG Coffee
- 1 teaspoon of coconut oil
- A pinch of salt + extra for serving
- Line a small rimmed baking dish or loaf pan with non-stick baking paper and set aside.
- Place all ingredients for the base into a small bowl and stir until well combined.
- Press shortbread base in to your prepared baking dish (or loaf pan) and press down into one nice smooth even layer.
- Set aside.
- Place all ingredients for your almond butter caramel in to a small bowl and stir until smooth, creamy and well combined.
- Pour your salted caramel filling over your shortbread base and smooth into a nice, even layer.
- Place in the freezer to set, it should be ready in around 15-20 minutes.
- Melt together chocolate, coconut oil and coffee by your preferred method – I like to do mine double broiler style, by placing the chocolate in to a bowl then sitting it on a small saucepan filled with about 2 cm of water, let the water simmer, without touching the bottom of the bowl, stir the chocolate occasionally until completed melted.
Now, you have 2 options here:
- Which is the option I chose – Slice the chilled/set twix bars, then holding the base, dipped the tops of each bar in the melted chocolate, then placed them back on a lined baking tray and continued until all were given a chocolate crown.
- You can simply pour your melted chocolate on to the base, then slice it as a whole. If you choose to take this option, be warned the chocolate layer can crack as you cut it. I suggest heating the blade of your knife with boiling water before slicing, the heat makes slicing easier (and the chocolate less likely to crack as much) as the heated blade will melt the chocolate layers as you press to slice. Just make sure you wipe any excess water off the blade before slicing.
Bars are best stored in an airtight container in the fridge (can also be frozen)
Makes 4 large, 8 medium or 16 bite-sized bars
Recipe by Emma Swanston (@emsswanston)