No messing about here, let's get baking...
Makes 16 bars
Ingredients
Shortbread base: - 140g Cold Chopped Butter or Vegan alternative
- 115g Caster Sugar
- 145g Gluten Free Plain Flour
- 1/2 tsp Vanilla Extract
Caramel: - 3 cups Chopped and Pitted Dates
- 80ml Maple Syrup
- 60ml Oat Milk
Chocolate:
- 150g Milk Chocolate (Chopped) Can use a vegan brand
- 1 tbsp Coconut Oil / Butter
Method
- Pre-heat your oven to 155C Fan and line a square 9 x 9" baking pan with greaseproof paper.
- To a food processor/blender, add the butter, sugar, flour and vanilla and pulse until you achieve a breadcrumb consistency.
- Press into the pan and bake for 35 - 45 minutes, or until golden brown. Allow to cool fully.
- Meanwhile, place the dates, maple and oat milk in a medium size pan on a hob and simmer until bubbling. Gradually breakdown the dates with your spoon.
- Transfer to the food processor and puree until very smooth. Layer on top of the cooled shortbread and place in the freezer for around 2 hours.
- Once chilled melt the chocolate and coconut oil in the microwave in 30 second intervals, stirring between each 30 seconds until smooth.
- Using a greased knife, remove the parchment from the sides of the bars and cut into 16 thin Twix shaped bars.
- Dip or coat the bars with the chocolate until fully coated and place on a lined baking tray.
- Refrigerate or freeze for 10 minutes. These are best kept in a cool place or the fridge to store :)
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use then #beckysbakes to showcase your baked goods so I can see your creations <3
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