Date and Tahini Caramel “Twix” Bars
Rated 3.7 stars by 138 users
Date and tahini caramel layered on an almond shortbread base, covered in bittersweet chocolate? Yes please. The almond base gives you that satisfying shortbread bite, and the chocolate on top seals the deal. They're also naturally gluten-free!
I keep a batch of these in the freezer at all times (they're honestly better eaten straight from frozen, trust me).
Ingredients
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1 ¾ cup ground almond flor
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2 tbsps maple syrup
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2 tbsps unrefined coconut oil
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pinch of salt
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optional: ¼ tsp vanilla extract
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20 medjool dates, pits removed
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¼ cup tahini paste
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pinch of salt
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1 cup bittersweet chocolate
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1 tbsps coconut oil
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sea salt to finish
Base
Filling
To Finish
Directions
Preheat the oven to 350 degrees F.
Almond Base
In a bowl, combine the almond flour, coconut oil, maple syrup, salt, and vanilla extract. Mix well. Press firmly into a 9x9 cake pan lined with parchment paper – this will help it keep its shape when you cut it.
Bake for 8-10 minutes until lightly golden on the edges. Remove and let cool completely — you can place it in the freezer to speed up the cooling process.
Date Caramel
In a bowl add the pitted dates and cover with boiled water. Let sit for 5 minutes until softened. Drain well and press a bit to remove as much water as possible. Place into a food processor and add a pinch of salt and the tahini. Blend for 3-5 minutes until completely creamy.
Once the almond base has completely cooled spread the date caramel all over and keep to the side.
Chocolate Layer
In a bowl, add the chocolate and the coconut oil and melt. Mix well. Pour the chocolate all over the date layer, and cover completely. Sprinkle with sea salt.
Freeze for at least 1 hour, or overnight for best results. Slice and serve. I keep them in the freezer and snack on them straight from there.