Raw Twix Bars #TheHSE

Raw Homemade Twix Bars From Our Gorgeous HSE Program!

I don’t know about you guys.. But I’m a  H U G E  sweet tooth! My whole life I have always had a little obsession with chocolate hehe and the thought of having to cut this out to become ‘healthy?!’ Kind of didn’t sit well with me!

One of the messages I always share when it comes to health, is that being the best version of yourself shouldn’t have to come with crazy restrictions. I believe  B O U N D A R I E S  are important for us to be able to achieve our goals – whether that be health related or not, that is super important! But having restrictions and/or going cold turkey from what I’ve experienced personally and with my clients, is that it never lasts! Its never a long term thing and you end up resenting whatever goal it is you were working towards in the first place. Which is why I’m so passionate about our beautiful program the Healthstyle Emporium. If you read all about our program you would know we are massive believers in education our clients about lifestyle changes that are sustainable. We encourage swapping refined foods for more whole some, nutrient dense foods over restricting ourselves from what we  E N J O Y.

So I thought as a little gift to you guys I would share with you a sneak peak into the recipes our clients get access to when they join us.  One of my favourite, simple recipes  –  R A W   T W I X   B A R S  <3

H O M E M A D E    R A W    T W I X    B A R S

SHORT BREAD CRUST: 

80g (2/3 C) Coconut Flour
15g (3 tbsp) Pure Maple Syrup
80ml (1/3 C) Coconut Oil

CARAMEL FILLING:

120ml (1/2 C) Creamy Almond Butter
80ml (1/3 C) Pure Maple Syrup
80ml (1/3 C) Coconut Oil Melted
5ml (1 tsp) Vanilla Extract
1.25ml (1/4 tsp) Himalayan Salt

CHOCOLATE TOPPING:

60ml (1/4 C) Coconut Oil Melted
30g (1/4 C) Cacao Powder
30g (2 tbsp) Maple Syrup

DIRECTIONS:

Preheat oven to 350 degree F (170 C). Grease 14×5 tart pan or 8×8 square pan with coconut oil – (we recommend lining the pan with baking paper if your pan doesn’t have a removable bottom).
Put coconut flour in a bowl, add the maple syrup and stir until fully combined and crumbly.
Add the room temperate coconut oil and mix in a large bowl until a dough ball forms, pressing out any clubs of coconut oil or flour. I used my hands at the end to make sure it was all mixed in well together.
Press the dough firmly into the pan.
Bake for 9-11 minutes or until golden brown around the edges.
Let it cool completely.
For the filling, combine all of the ingredients in a small sauce pan until the ingredients are melted and thoroughly combined.
Pour over cooled base, then put straight into the fridge to set the filling.
For the chocolate topping, whisk together all of the ingredients and pour over the cooled  caramel layer.
Smooth evenly and sprinkle with flakey sea salt. Let cool until set.
Makes roughly 16 squares… Store in refrigerator!

Enjoy x

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