| Diana Tencic- body be well
No introduction needed here she is....
Gluten free twix bar
What you will need
1/4 cup sultanas
soak the dates and sultanas making sure you remove the seed from the dates for about 45 minutes
keep the water as we may need to add this to the blender to create the correct consistency
2 cups of almond meal
1 tablespoon of coconut flour
1 tablespoon of rice malt syrup
2 tablespoons of coconut oil
melting chocolate of choice I use lindt
Start by soaking the dates and sultanas in warm water for about 45 minutes
Start your base by melting coconut oil and rice malt syrup.
Combine your almond meal and coconut flour in a bowl and pour in your melted coconut oil and rice malt syrup
Stir well till combines into a cookie dough like consistency.
line a brownie tin with baking paper and using the back of a table spoon or clean hands press the mixture down.
Bake in a oven 170.c for about 15 minutes until top is golden.
Set aside to cool slightly
In a blender combine dates and sultanas and pulse with a little of the liquid about 2/3 tablespoons
you want a nice thick and creamy look. Slowly add a little of the water till you achieve the desired result.
Spread this evenly over the base and pop in the fridge to cool.
Using a sharp knife cut desired sizes. You may need to wipe your knife down as it may stick to the paste.
Melt your chocolate and place a bar on a fork.. using another spoon to pour the chocolate on top over the bowl allowing it to drip down the sides.
Let it set and then eat them!