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The 'Twix' - By Luke Hines

Recipe by Luke Hines, many more delicious recipes like this can be found in Lukes book Healthy Made Easy.


Ingredients:

MAKES 6–8

Base:

  • 100 g (2/3 cup) coconut flour

  • pinch of sea salt

  • 2 tablespoons maple syrup

  • 125 ml (½ cup) coconut oil or 120 g butter, at room temperature

Caramel filling:

  • 125 g macadamia nut or almond butter

  • 3 tablespoons maple syrup

  • 3 tablespoons coconut oil, melted

  • 1 vanilla pod, split and seeds scraped

  • generous pinch of sea salt

Rad Raw Chocolate topping:

  • 220 g (1 cup) cacao butter

  • 120 g (1 cup) cacao powder

  • 3 tablespoons maple syrup

  • 1 vanilla pod, split and seeds scraped

  • pinch of sea salt (optional)

Directions:

  1. Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper.
  2. To make the base, combine the coconut flour and salt in a bowl.
  3. Stir in the maple syrup until fully combined, then add the coconut oil or butter and mix together with your hands to form a smooth dough.
  4. Using your fingers, press the mixture firmly and evenly into the base of the prepared tin, then bake for 10–12 minutes, until golden brown around the edges.
  5. Remove from the oven and leave to cool.
  6. For the caramel filling, melt the ingredients together in a saucepan over medium–low heat, stirring gently, until nice and runny.
  7. Pour the filling over the cooled base, transfer to the fridge and leave for 30 minutes, or until chilled and set.
  8. To make the chocolate topping, melt down the rad raw chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy.
  9. Once the caramel filling has set, pour the melted chocolate over and smooth the surface.
  10. Sprinkle over the salt (if using) and return to the fridge for 30 minutes for the topping to set.
  11. To serve, remove from the fridge and cut into fingers with a warm knife.

 

Rad Raw Chocolate Topping

Directions:

  1. Stir all the ingredients together in a saucepan over low heat until lovely and runny.
  2. Use it in its melted state to top or dip desserts, or pour over a baking tray lined with baking paper and set in the freezer for about 30 minutes for a basic chocolate slab.
  3. Store in a suitable airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
The 'Twix' - By Luke Hines image

-- Luke Hines --


The 'Twix' - By Luke Hines main image

Ingredients