Zev’s Caramel Twix Chocolate Bars

Ingredients

2 ½ cups of pitted dates, soaked in warm water
1 TBSP vanilla extract
2 tsp  + 1 ½ TBSP of raw honey
¼ tsp + ¼ tsp of fine sea salt
1/2 cup + 5 TBSP of raw coconut oil
4 TBSP cashew butter
1 cup raw buckwheat groats, not toasted
1/2 cup raw buckwheat flour, blended from groats
1 cup walnuts, crushed (rice crispy feel)
1 cup pecans, crushed (rice crispy feel)
2 TBSP almond butter
3 TBSP water
¾ cup raw cacao powder

Steps

Yields: 15-20 bars

Before you begin:

  1. Line a 9″ x 13″ baking tray with parchment paper, make sure the tray fits leveled in your freezer. Set aside.
  2. Place pitted dates in a bowl of warm water to soften.

Crunch Layer:

  1. In a medium size bowl mix: Buckwheat groats, buckwheat flour, crushed walnuts and crushed pecans.
  2. In a double boiler, on very low heat, gently whisk together: 2 tsp of honey, 1/2 cup of coconut oil, and 4 TBSP of cashew butter. Turn off heat and mix in 1/4 tsp of salt and 1 TBSP of vanilla extract.
  3. Combine this sweet-sticky mixture with the crunchy-dry ingredients.
  4. Spread  mixture onto tray with parchment paper with a rubber spatula. Place in freezer for 30 minutes to set.

Caramel Layer:

  1. In a food processor blend soaked dates, almond butter, water and a 1/4 tsp of salt until smooth.
  2. Remove tray from freezer, and with a spatula or wet spoon (or the caramel will stick), spread caramel on the crunch layer.
  3. Return tray to the freezer for another 15 minutes.

Chocolate Layer: (wait 10 minutes before prepping)

  1. On a double boiler, over very low heat, mix: 1 1/2 TBSP of honey, 5 TBSP coconut oil and then slowly add in 3/4 cup of raw cacao powder.
  2. Remove tray from freezer and evenly pour chocolate over the caramel layer.
  3. Return to the freezer for at least 45 minutes before serving.
  4. Remove from freezer, cut into squares and store in a container separated by wax paper. Keep in freezer.

Adapted from: Oh She Glows