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July 09, 2021
I like finding popular favourites and making healthier versions. Inspired by Twix bars, here's my artisan version using healthier ingredients.
Ingredients:For the biscuit base:170g almond flour3 tbsp coconut oil (melted)2 tbsp maple syrup1 tsp vanilla extract¼ tsp salt
For the caramel layer:160g smooth peanut butter80g maple syrup40g coconut oil1 tsp vanilla extract¼ tsp salt
For the chocolate covering:120g dark chocolate chips (vegan)1 tbsp coconut oil
Method:Preheat oven to 175⁰C. Grease and line a 2lb cake tin with parchment paper.
In a bowl, add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix until all ingredients come together. Put this in the prepared tin and press down until you have an even layer covering the base of the tin. Place this in the preheated oven for 12-15 mins, until edges have turned golden brown.
Whilst the biscuit layer is cooling, place the peanut butter, maple syrup, coconut oil, vanilla extract and salt in a saucepan and heat on medium for a couple of minutes. The mixture will bubble slightly, keep mixing throughout. Once ready, take off the heat and pour over the biscuit layer. Place in the fridge for an hour to set.
Once the caramel layer has hardened, melt the chocolate chips and coconut oil either in a bain-marie or slowly in the microwave. Take the base layers out of the cake tin and slice in equal sizes down the width of the bar. Place a piece of parchment paper on a tray and then dip each bar in the chocolate before placing on the parchment paper. Once all bars are covered place the tray in the fridge for another hour. The bars are then ready to enjoy. Best kept refrigerated as the chocolate will melt if left at room temperature.
August 02, 2021
July 30, 2021
Our international culinary tour stops off at Brazil today for one of their most classic desserts – Brigadeiros, a chocolate truffle speciality.
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