Twix Bars

We’ve got a couple of sweet twix up our sleeves when it comes to making our favourite sweets far healthier, and this Twix Bars recipe is right up there as one of our favourite healthified versions of an indulgent treat. These treats also feature Collagen Beauty Caramel (or Vanilla) with vitamin C, zinc and silica to help you glow from the inside out. This one is a great Mother’s Day recipe to really spoil that lovely mumma in your life

Ingredients

PANTRY ITEMS

Shortbread Cookie:
3 cups almond flour (about 300g)

½ cup coconut oil, melted

½ cup pure maple syrup

Date Caramel Sauce:
10 large soft dates, seed removed

½ cup coconut oil, melted

1 tsp sea salt

1 cup cashew butter

¼ to ½ cup filtered water, start small then add more to get the desired consistency

Choc top
2 cups dark choc chips, melted

1 tsp sea salt

NUTRA ORGANICS PRODUCTS

1 tbsp Collagen Beauty Vanilla or Caramel (For Date Caramel Sauce)

Method

Preheat the oven to 180 degrees.
Line a lamington tray (16x8) with baking paper.
Mix together the shortbread cookie ingredients and press into the tray so you can make an even 1.5cm (ish) biscuit layer.
Bake for 20-25 mins until golden brown and pop into the freezer for 15 minutes to set.
Meanwhile, make the caramel with Collagen Beauty in a high speed blender or food processor. Add all the ingredients and half the water, whizz for a few minutes until it all becomes a paste. Add more water if it is too thick to help it blend, scraping down the sides as needed. hot tip: Wash the dishes (blender etc) for the caramel layer after making, unless you really want to chip caramel off your dishes later.
Carefully spread caramel layer on top of the biscuit base and pop back into the freezer for 30 mins to 1 hour to fully set.
Melt chocolate in a double boiler on the stove or in the microwave.
Remove from the freezer and slice into bars.
Spread a chocolate layer on top of each of the bars then sprinkle with salt.
Pop into the fridge to set and try really hard to wait 30 mins until they do (good luck). Serve cold and keep in the fridge