Raspberry Twix Bars

Oh yes - you read that right! A sweet and tasty twist using a healthy jam recipe that will amp up your Twix bars! Not only are they beautiful to look at, but raspberry and chocolate together make a delicious combination!

This is the perfect dessert for your loved ones. You can eat it with confidence knowing that the ingredients are clean, healthy and there is only minimal sweetener used.

I hope you love this twist as much as we do!

If you don't have cashew butter, or if you don't like cashew butter, then feel free to use almond butter. However, using almond butter will taste different than using cashew butter. I have tried both, and there is something about the taste and creaminess of cashew butter that really makes it better. I strongly prefer this cashew butter. I also prefer cashew butter because I have family members who cannot eat almonds, so cashew butter to the rescue! This cashew butter from Artisana Organics is my favorite because it's made from raw organic cashews!

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INGREDIENTS

Shortbread (Bottom)

2/3 cup coconut flour

1/4 teaspoon sea salt

3 Tablespoons maple syrup

1/3 cup coconut oil (solid)

Caramel (1st Layer)

1/2 cup creamy cashew butter

1/4 cup maple syrup

1/2 Tablespoon vanilla

1/4 tsp sea salt

Raspberry Chia Seed Jam (2nd Layer)

See recipe here.

Chocolate (Top)

1/4 cup coconut oil (melted)

1/4 cup cocoa powder

1-2 Tablespoons maple syrup*

*Depending on your desired sweetness, you can use 1 Tablespoon of maple syrup. If you prefer it sweeter, add the second tablespoon.

Directions:

- Set your oven to 350 degrees.

- Mix together the solid coconut oil with the maple syrup. Add in your coconut flour and sea salt and mix until a ball forms. Make sure to press out any of the coconut clumps along the way. You can use your hands, a fork or whatever is easiest for you. I like to use one of my electric mixer beaters (by itself by hand) to get it going and then use my hands after. (This photo is before I formed it into a ball).

- Line an 8x8 baking pan with parchment paper (if you do it criss-cross as shown in the photo below, you can easily lift out the final product at the end). Press the dough into the pan until it is pretty even. If you are OCD and super TYPE A like I am, you can roll it out between two pieces of parchment paper and then fit it in the square pan. I have done this both ways - pressing the dough in with my hands and rolling it out. I like to roll it out, but both work and both taste delicious.

- Bake for 8-9 minutes until it’s barely golden around the edges. Allow to cool.

- Mix the cashew butter with the maple syrup, vanilla and sea salt until you are left with a bowl of creamy filling that is so good you will keep on tasting it and tasting it. It will be thick but spreadable.

- When the shortbread has cooled completely, pour and spread the filling on the shortbread. Place it in the refrigerator for about 25 minutes.

- Take it out of the fridge and add about 1 cup of Raspberry Chia Seed Jam on top of the caramel. Put it in the FREEZER so that the raspberry chia seed hardens making it easier for the chocolate to harden and easier to cut after.

- Mix the melted coconut oil with the cocoa powder and maple syrup. Pour the chocolate over the cooled caramel and make sure it covers the whole thing. Place back in the FREEZER for another 25 minutes or until the chocolate has set.

- Cut into small squares or large squares. Keep in fridge or freezer.