Sometimes attack really is the best form of defence. Weekends in February, my friends, is one of those times.
The gloss has long gone from our hard thought out New Year’s Resolutions but the threat of the sleeveless tops and poolside swimwear is much too far away to instil any sort of “must haul my ass down the gym” type of panic in us yet. Weekends in February are a kind of motivational and dietary no-mans-land really.
I want to have my cake and eat it!! Like any other sane individual with a pulse really.
There is nothing like refined sugar to feed a muffin top, dull the skin and make the brightest of us slump into a near comatose state. I should know – if there were sweet tooth Olympics I’d bring home the gold. These “healthier” Twix bars hit the spot every time! Unrefined sugar retains much more of sugar’s natural nutrients, such as calcium, iron and magnesium.
Unprocessed, with no refined sugar they just keep on giving. Be warned that that whilst they are laden with the good fats that we all rave about lately and taste terrific – they are also calorific. Treat they as you would your regular twix and get down the gym to burn them off after.
Oh as I seem to be dishing out instructions……. wash them down with tea. You won’t be sorry!
I used a 10 x 7 tin but an 8 x 8 would work too!!
1 cup oats
1 cup Almonds
1 cup dates
1/2 cup flaxseed
Pinch of sea salt
1 Tbsp maple syrup
1 tbsp coconut milk (or almond milk)
1/3 Cup maple syrup
1/3 Cup Almond butter
1/3 Cup Coconut Oil
1/2 Cup dates
1 tsp vanilla extract
Pinch sea salt.
1/2 Cup Cacao (or cocoa)
1/2 Cup Coconut Oil
4-5 Tbsp Maple Syrup
Base: Add all the ingredients into food processor and blitz for 90 seconds to 2 minutes. Line a small tin with cling film (I used one that measures
Press mixture into the tin with fingers. Place in fridge while you make the Caramel – give it at least 15 minutes.
Caramel: Add all the ingredients into the food processor and blitz until the mixture looks creamy and there are no bits left. Spread on the base layer – use back of spoon to spread. Put back in the fridge until you an make the chocolate layer.
Chocolate: Sieve the cocoa into the glass/ceramic bowl. Warm your coconut oil in pan and ensure you have a full 1/2 cup once melted. Add warm oil to the cocoa and mix briskly (a hand whisk is good here). Add the maple syrup and mix again. Pour the chocolate on the caramel layer and pop back into the fridge for 30 minutes.
Pop the whole lot out of tin and place on cutting board – cut into Twix size fingers. Freeze some in a sealed box and place the rest in sealed box in fridge where they can reside until the piping hot cup of tea is ready for them one at time!!.