MISS BAKSEL

Healthy candy bars

Today a little recipe for my colleagues because I think it’s time to put an end to those KitKat and Twix wrappers that are lying around my desk all day every day. I am pretty much the only odd one out in Team Snack, but that doesn't mean you can't make me happy with a sweet delight. The combination of caramel, chocolate, and crunchy cookie of a Twix is a winner for me. But it has to be something from the healthy and tasty category. They are easy to store, so double that portion and surprise your colleagues tomorrow. I don't know if mine will be as happy with these as they are with the golden wrapper...

For the base:

100 grams coconut flour

100 grams oat flour
60 grams coconut oil
60 ml maple syrup
1 tsp vanilla
pinch of salt

For the caramel layer:

400 grams medjool dates, soaked in hot water
100 ml of water
2 tbsp almond paste
pinch of salt

For the chocolate layer:

150 grams coconut butter
35 grams cocoa powder
8 tbsp maple syrup
pinch of salt

1. For the cookie: melt the coconut oil and mix it with the coconut flour, oat flour, maple syrup, and salt. Knead the dough.
2. Take a square baking dish and line it with parchment paper. Press the dough firmly into the dish and place the baking dish in the freezer.
3. For the caramel: put the dates, almond paste, water, and salt in a blender and mix until soft caramel forms.
4. Spread the caramel over the cookie and place the dish back in the freezer.
5. For the chocolate: mix all the ingredients in a saucepan and place it over medium heat. Take the cookie and caramel out of the freezer and cut them into equal pieces.
6. Dip the pieces in the chocolate and lay all the bars on a board or plate.
7. Place the bars in the refrigerator for at least half an hour so that the chocolate hardens.
8. Store the bars in the refrigerator or freezer.