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RECIPE: GAPS Twix Squares

July 6, 2018

Well, SHUT THE FRONT DOOR, why didn't we try these earlier?
Far OUT. 

5 years without a Twix, and then Danny discovers a recipe that just had us all shaking our heads while our eyes rolled back in said heads with ecstasy. I'm not even overstating the party in the mouth that this recipe brings.

So, as usual, we found a sort of GAPS recipe online, but it was loaded with maple syrup and coconut oil, and we prefer honey and ghee (which really brought out the buttery caramel taste), so we tweaked it, and here it is.

 

(The original recipe can be found here: https://www.jaysbakingmecrazy.com/2016/10/04/paleo-homemade-twix-bars)

 

Ingredients:
 

Shortbread biscuit:

2 cups almond flour

2 tablespoons coconut flour

1 teaspoon vanilla

1/3 cup melted ghee/ coconut oil

1/3 cup aw honey

 

Caramel Layer:

1/2 cup almond butter

1/3 cup melted ghee/ coconut oil

1/3 cup raw honey (it is very sweet, so you can go down to 1/4 cup)

1/4 teaspoon unrefined salt

1 teaspoon vanilla

2 Tablespoons coconut cream (optional, but NICE)

 

Chocolate Layer:

Below is the chocolate topping that was included in the original recipe. I'm a huge fan of real GAPS chocolate, so we made Quirky Cooking's chocolate recipe instead, so it was more like a layer of hard chocolate. The chocolate toppoing below would be softer, and easier to cut, but, well, QUIRKY COOKING'S CHOCOLATE. Nuff said.

For the Quirky chocolate recipe you will need:

200g cocoa butter
60g cocoa powder
80g raw honey (or pure maple syrup)
1 tsp vanilla
1/8 tsp fine sea salt

 

OR

 

Original Chocolate Topping:

1/4 cup melted coconut oil

1/4 cup cocoa powder

2 tablespoons raw honey/ maple syrup

pinch salt

 

Instructions:

 

Preheat oven to 175°C (350°F) and line a square metal pan with parchment paper.
In a bowl, combine almond flour, coconut flour, ghee/ coconut oil, honey and vanilla.
Mix until well combined (Thermomix speed 6 for 20 sec).

Press the dough into the the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. I really freaked out that this was still raw, so I let it cook for a bit longer, but it stiffens up because the layer is quite thin.

Let it cool while preparing the next layer.


In a bowl, combine almond butter, ghee/ coconut oil, honey, vanilla, coconut cream, and salt.
Mix until completely smooth (Thermomix speed 7 for 30 sec. I put the steam basket in before blending so the mixture stays low and gets properly blended).
Pour this over cooled crust, spread it out evenly with a spatula, and stick it in the freezer to harden for at least 1/2 hour.


Once the caramel mixture is hardened, prepare the chocolate mixture.

 

Below is the original chocolate topping instructions. For the genuine chocolate recipe, see Quirky Cooking Chocolate.


In a bowl, combine coconut oil, cocoa powder, honey/ maple syrup, and salt.
Mix until smooth and pour over the caramel layer.
Refrigerate until hardened - about 1/2 an hour.


Once the chocolate is set, remove the full slab by pulling up on the parchment paper. Place the square on a cutting into even squares, or twix sticks if you prefer!
Store in fridge.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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