Twix Cake

Twix Cake

Looking for a deliciously sweet treat? This Twix Cake is the perfect mix of gooey caramel, crunchy base, and rich chocolate – all made with yummy ingredients!

Why You’ll Love This Healthier Twix Cake:

• Gluten-Free – Made with almond and oat flour.

• Naturally Sweetened – Using dates and coconut sugar.

• Easy to Make – Perfect for a weekend baking session!

Ingredients:

Base:

• 3 dl (1¼ cups) almond flour

• 1 dl (½ cup) oat flour

• 2 tbsp coconut sugar or maple syrup

• 100 grams (½ cup) coconut oil or grass-fed butter

Caramel Layer:

• 200 grams (1 cup) Medjool dates (pitted)

• 2 tbsp almond butter or peanut butter

• ½ dl (¼ cup) coconut cream or full-fat coconut milk

• 1 tsp vanilla extract

• Tip: Add a pinch of sea salt for a delicious salted caramel twist!

Chocolate Topping:

• 150 grams (1 cup) dark chocolate (70% cocoa or higher)

• 1 tbsp coconut oil

Instructions:

1. Prepare the Base:

   • Preheat your oven to 175°C (350°F).

   • Mix the almond flour, oat flour, and coconut sugar in a bowl.

   • Melt the coconut oil (or butter) and combine it with the dry ingredients.

   • Press the mixture into a lined baking dish and bake for 10-12 minutes until golden. Let it cool.

2. Make the Caramel Layer:

   • Blend the pitted dates, almond butter, coconut cream, and vanilla extract until smooth.

   • Spread the caramel evenly over the cooled base. Place it in the freezer to set.

3. Chocolate Topping:

   • Melt the dark chocolate and coconut oil together over low heat.

   • Pour the melted chocolate over the caramel layer. Smooth it out evenly.

   • Return to the freezer until the chocolate is firm.

4. Slice and Enjoy:

   • Cut into bars or squares and enjoy your healthier Twix cake!

Nutritional Information (Per Serving):

Calories: 220
Protein: 4g
Carbs: 18g
Fat: 15g

Tips for the Best Healthier Twix Cake:

• For a Salted Caramel Twist: Add a sprinkle of flaky sea salt on top!

• Make it Vegan: Use coconut oil instead of butter.

• Storage: Keep in the fridge for up to a week or freeze for longer shelf life.

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