You can make this recipe free of refined cane sugar. That means this is a Twix recipe without anything artificial and without cane sugar. What more could you ask for? I guess that this recipe tastes so much better than the original, which is what I think. Plus, you get benefits of high fiber if you use buckwheat flour, healthy fats from the coconut oil, nut butter, and flax, and dates for fiber and sweetness as well. If you use coconut sugar throughout the recipe, there will be no cane sugar whatsoever. Check your local health food store for arrowroot or tapioca starch, if you are wondering where to find those items.
(makes 12 bars)
1/2 cup white rice flour or buckwheat flour or sorghum flour
1/2 cup arrowroot or tapioca
2 tbsp evaporated cane juice or regular sugar or coconut sugar
3 tbsp sunflower seed butter (or another nut or seed butter)
2 tbsp virgin coconut oil
1 tbsp freshly ground flax mixed with 2 tbsp water (Allow to sit for 5 minutes before using.)
1 tbsp pure vanilla extract
100g pitted dates (approximately 6 dates)
3 tablespoons sunflower seed butter (or another nut butter of choice)
1 tsp water
3/4 cup chocolate chips
Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside. Begin by preparing shortbread. Add first three ingredients to a medium-sized bowl. Whisk to combine. Then add sunflower seed butter, coconut oil, flax mixture and extract. Mix with a hand mixer or stand mixer until fully combined. The dough should stick together well.
Shape dough into twelve 3-inch cookies. To do this, scoop out about 1 1/2 tablespoons at a time into your hand and roll into a ball. Slowly shape into a long tube by rolling back and forth between the palm of your hands until it’s about 3-inches long. Set down on prepared cookie sheet and flatten with fingers. You can make the cookie even straighter by using the side of a knife to press up against the edges. Place cookies in the preheated oven for 10-15 minutes until tops are slightly cracked and sides are golden. Set aside to cool. Meanwhile, place caramel ingredients in the bowl of your food processor. Process until smooth. If the mixture will not get smooth, just add a touch more water.
Once cookies are cooled, top with caramel and place on a second cookie sheet that’s lined with parchment paper. To do so, roll caramel like you did the cookies; into 3-inch tubes, and place over top of cookies. Place in the freezer and allow to set for at least 10 minutes. This will make the cookies easier to dip in the chocolate. Melt chocolate chips by dropping into a metal bowl and place over top of a sauce pan filled with water. Bring water to a boil and stir chips until melted. Remove from heat.
Remove the cookie sheet from the freezer and; one by one, coat the bars in chocolate. To do this, drop the bar into the chocolate and coat it with your fingers. Remove access with your fingers and place back on the parchment. Repeat with remaining cookies. Place back in the freezer and allow to set for 15 minutes.