RAW TWICKER BARS

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

The Australian Women’s Weekly Food Magazine - - Step Into Spring Sweets -

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.

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