Shortbread:
180 grams (6-8oz) Brazilian nuts
4 tablespoons rice malt syrup
½ teaspoon vanilla extract
1/2 teaspoon salt
Caramel:
12 (8oz) medjool dates, pitted
1/4 cup almond butter
pinch of salt
1/4 cup water
Chocolate:
1-1/2 cups dairy-free chocolate chips
2 teaspoons coconut oil
Directions
For the shortbread: Combine all ingredients in the food processor and process until a thick batter is formed. Transfer that mixture to a bread pan lined with parchment paper. Press into a 1cm thick layer. Place in freezer for 10 minutes (or more).
For the caramel: Place caramel ingredients in a food process and process until smooth and creamy. Remove the shortbread from the freezer, and top with the caramel filling. Freeze for at least 10 hours.
Note: Omit the vanilla extract if you need to speed up the freezing process. Due to the alcohol in vanilla extract, it keeps the mixture soft for a lot longer.
For the chocolate: Place chocolate chips and coconut oil in microwave safe bowl. Microwave at 30 second intervals, stirring in between, until mixture is liquefied. This should take about a minute and a half to two minutes.
Remove the pan from the freezer, and use a large knife to cut the cookie layer into 10 thin bars. Place bars, with lots of space between them, on a piece of fresh parchment paper. Drizzle chocolate over bars and use the back of a spoon to cover them. Place in freezer for 10 minutes. Once chocolate is set, remove from freezer. Turn bars over, and coat the bottoms with a thin layer of chocolate. Return to freezer to set. For storing, wrap individually with plastic wrap and keep in fridge.
Adapted From
http://www.furtherfood.com/recipe/healthy-diy-twix-bars-vegan-paleo-gluten-free-raw-recipe/
Nutrition
makes 10 bars
390 calories | 24g fat | 42g carbs | 6g protein