Recipe of the Month: Paleo Twix Bar
Recipe by Amy Hunter
INGREDIENTS:
Cookie:
- 1/2 cup coconut flour
- 2 T arrowroot
- 1/4 t sea salt
- 2/3 cup grass-fed butter, melted
- 2 T honey
- 1 t vanilla extract
Caramel:
- 1 cup pitted dates, soaked in hot water for 20 minutes, and drained
- 1 t white vinegar
- 1/4 cup full fat coconut milk
- 1 t vanilla extract
- 1 T grass-fed butter, melted
Chocolate Sauce:
- 1/4 cup pitted dates, soaked in hot water for 20 minutes, and drained
- 1/2 cup full fat coconut milk
- 1 T cocoa powder
INSTRUCTIONS
- Preheat oven to 325°F. Line a baking sheet with parchment.
- 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.
- While the cookie is baking, make the caramel. Blend the dates, vinegar, coconut milk, vanilla, and butter until a thick paste.
- When the cookie is done and cooled, spread the caramel on top in an even layer. Transfer the pan to the freezer to firm up.
- To make the chocolate sauce, put the dates and coconut milk in a blender and blend until smooth. Transfer to a small saucepan and bring to a boil. Reduce heat to a low simmer and simmer until thick and smooth. Stir in the cacao powder and stir until mixed in. Allow to cool completely.
- Remove the cookie from the freezer, and cut into 1-2 inch bars. Cover each with the chocolate sauce and either serve immediately, or refrigerate until firm. Store leftovers in the refrigerator.
