RAW TWICKER BARS

PREP TIME 35 MINUTES (+ STANDING & FREEZING) MAKES 20

1 cup (140g) raw macadamias ½ cup (60g) pecans

¾ cup (60g) desiccated coconut 1/3 cup (70g) coconut oil, melted 1 tablespoon pure maple syrup ¼ teaspoon sea salt flakes

CARAMEL

9 fresh dates (180g), pitted

1/3 cup (95g) smooth natural peanut

butter (see cook’s notes)

¼ cup (50g) coconut oil, melted ¼ cup (60ml) coconut cream ½ teaspoon sea salt flakes

CHOCOLATE COATING

¼ cup (50g) coconut oil

¼ cup (60g) cacao butter,

chopped finely

2 tablespoons pure maple syrup ½ cup (50g) cacao powder

1 Make caramel.

2 Grease a 20cm square cake pan; line base and sides with baking paper, extending the paper 5cm over sides.

3 For raw shortbread layer, process macadamias, pecans, desiccated coconut, oil, syrup and salt until mixture resembles coarse crumbs and starts to come together. Press firmly and evenly over the base of pan using a spatula. Freeze for 20 minutes or until set.

4 Spread caramel over shortbread; smooth top with a spatula. Freeze for 1 hour or until set.

5 Remove caramel-topped shortbread from pan; cut into

20 bars, 10cm long and slightly less than 2cm wide. Place on a tray lined with baking paper; return to freezer until ready to coat.

6 Make chocolate coating.

7 Working with one at a time, using tongs, dip bars in chocolate coating, turning to coat. Gently shake off excess chocolate; return to tray. Freeze for 10 minutes or until set.

8 Trim off any excess chocolate from bars. Using a spoon, drizzle remaining chocolate over bars.

(If chocolate coating thickens too much, reheat.) Freeze for 5 minutes or until chocolate is set.

CARAMEL

Place dates in a small bowl, then cover with cold water. Stand for 30 minutes; drain. Blend drained dates with remaining ingredients until as smooth as possible, using a high-powered blender, if available; this type of blender will produce a very smooth consistency.

CHOCOLATE COATING

Place coconut oil and cacao butter in a medium heatproof bowl over a smaller heatproof bowl of boiling water. Whisk until combined and smooth, then whisk in maple syrup. Remove from heat; whisk in cacao powder until combined and smooth.