882
Gluten-free Twix with date caramel
Serves: 10 Twix Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the biscuit
- 100 g cashews
- 50 g gluten-free oats
- 30 g melted coconut oil, cooled
- 40 g maple syrup
- ¼ tsp vanilla extract
- 1 pinch of salt
For the date caramel
- 10 large Medjool dates, pitted
- 2 heaped tbsp almond butter (or cashew butter)
- 1 tbsp plant-based drink, optional
- 1 pinch of salt
Other
- 150 g dark chocolate, 70% cocoa
- Sea salt, optional
Instructions
- Preheat the oven to 180°C.
- Grind the cashews and oats in a food processor. In a bowl, mix the ground oats and cashews with the melted coconut oil, maple syrup, vanilla extract and salt until a dough forms.
- Line a small ovenproof container (20 x 10 cm or 15 x 15 cm) with baking paper. Press the biscuit dough into the container and prick it with a fork. Bake for 17 minutes until the edges are golden brown. Let cool for at least 15 minutes.
- Soak the pitted dates in hot water for 10 minutes. Blend the dates with the almond butter and the salt in a food processor or with a stick blender. If the mixture is too thick, add 1 tablespoon of the plant-based drink.
- Spread the date caramel onto the cooled biscuit. Place in the freezer for at least 1 hour or overnight.
- Remove the frozen block from the container and cut it into thin bars with a sharp knife that you previously run under hot water.
- Melt the dark chocolate in a bowl. Using two forks, dip each bar into the chocolate and place it on baking paper. Sprinkle with sea salt if desired. Place in the fridge to set.
Recipe: CookingwithElo
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