Sunday, January 27, 2013

Twix Bars

SEW hard to resist but when this came thru in my emails it was put on the TO MAKE list! And then talking with Dana yesterday, she mentioned that she was going to try it! 

How about you, have you tried this recipe from Chocolate Covered Katie?

The following was copied from Chocolate Covered Katie's site, be sure to visit her site for some of the best recipes to make!

Healthy Copycat Twix Bars
(gluten-free)
Adapted from here.
  • 1 cup shredded coconut (unsweetened) (80g)
  • 3 1/2 to 4 tbsp agave or pure maple syrup (48g) (or 3 tbsp water and 2-3 nunaturals stevia packs)
  • 2 tbsp virgin coconut oil (20g) (See nutrition info link below, for all substitution notes on this recipe.)
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • 1/4 cup plus 1/2 tbsp cocoa powder (22g)
  • a few stevia drops, or up to 1 1/2 tsp pure maple syrup
  • 1/4 cup liquid virgin coconut oil (Or omit these last three ingredients and simply melt 2/3 cup chocolate chips instead.) (57g)
Combine first 5 ingredients in a food processor. (You can try to mix by hand if you don’t have a food processor, but the dough won’t stick together as well.) Press the filling into the bottoms of mini muffin cups. (Press HARD!) Freeze at least 25 minutes. Meanwhile, make the chocolate coating by mixing the last three ingredients together to make a thin sauce. Line a tray with wax or parchment paper, then pop out the now-hardened coconut treats and coat in chocolate. Immediately put them in the fridge or freezer, as coconut oil melts when warm. These last at least a week.

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