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Anna Lewandowska

Homemade giant twix

A layered no-sugar twix built upside down in a loaf tin: dark chocolate, almond flour shortcrust, date caramel with nut butter, and a chocolate coating.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Polish
Calories: 380
Ingredients Method Notes

Ingredients
  

Cookie base
  • 3 cups almond flour
  • 1/3 cup thick coconut milk refrigerate it overnight
  • 1/3 cup coconut oil
  • 2 tablespoons xylitol or other sweetener
  • a pinch of sea salt
Caramel layer
  • 20 medjool dates
  • 2 pinches sea salt
  • 2 tablespoons coconut oil
  • 1/2 cup nut butter any kind
Coating
  • 3 bars dark chocolate
  • 3 tablespoons coconut oil

Method
 

  1. Combine the almond flour and sea salt. Mix the coconut oil, coconut milk and xylitol in a pot, combine everything into a ball and refrigerate.
  2. Melt part of the dark chocolate with coconut oil, pour it into a loaf pan lined with baking paper and refrigerate until set.
  3. Roll the chilled dough into two rectangles the size of the tin, dock them with a fork and bake for 15 minutes at 150 C (300 F).
  4. Blend the dates, salt, coconut oil and nut butter until completely smooth.
  5. Spread half the caramel over the set chocolate, lay on one shortcrust sheet, add the rest of the caramel and cover with the second sheet.
  6. Melt the remaining chocolate, pour it over and refrigerate.
  7. Turn the cake out upside down, coat the sides with the last melted chocolate, decorate the top and let it set before slicing cold.

Notes

Ingredient quantities are taken from the recipe box as published. Calories are an estimate from the listed quantities.