Yes, it’s a thing… Paleo Twix. All of my dreams come true in 1 sweet, salty, nourishing treat. Here it is…
- 1/4 cup coconut oil, 1/4 cup cacao powder and 2 tablespoons maple syrup OR:
- 1/2 tbsp chocolate chips of choice and 1 tablespoon coconut oil
- 1/8 teaspoon himalayan, celtic sea salt or Real Salt
- 2/3 cup coconut flour
- 2/3 cup coconut oil or grass fed butter, solid
- 3 T maple syrup
- 1/2 t vanilla extract (optional)
- 1 cup pitted dates, soaked in hot water for 20 minutes, and drained
- 1/4 c nut butter of choice, preferably almond or cashew. I have omitted this entirely and just used a simple combo of presoaked dates and as much water as needed to blend, creating a date paste.
- 2 tbsp grass- fed butter— also not necessary, coconut oil may be substituted
- 1 t vanilla extract (optional)
- 1/4 tsp real, unrefined salt
- Whisk the coconut flour and arrowroot with the salt in a large bowl. Whisk the butter with the honey and vanilla, and add it to the flour. Stir until fully mixed and you have a thick, wet dough.
- Pat the dough into a square about 1/2 inch thick on the parchment. Bake for 8-10 minutes, until very light golden brown.
- Combine salt and coconut flour, add maple syrup and stir until crumbly and fully combined. Add room temperature coconut oil and mix until a large dough ball forms. It may be necessary to get your hands a little dirty here.
- Press the dough evenly into the pan. Bake in the oven for approximately 9-11 minutes. Let it cool completely.
- For the caramel filling blend well for approximately 1-2 minutes, stopping and pushing down sides when necessary
- Let set in the fridge or freezer depending on your patience, I let mine sit in the freezer for about a half hour
- For chocolate topping, whisk together and heat all ingredients using a double boiler or a bowl on top of a pan filled with water, placing ingredients in the bowl. Pour over caramel later and smooth evenly. Top with sea salt. Let cool
- Slice into 1 inch slices, or 16 squares. Keep stored in the refrigerator.