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MAY RECIPES: HOMEMADE TWIX

Hey, darlings. A new month has started. Hello May! Since most of us are still spending more time at home than usual, and you also might find it hard to know what to do with all the time. We thought that it would be fun to do a month with a new recipe each week!

Today I am going to share a healthier version of homemade Twix! Who isn’t a snicker lover? If not, you are definitely missing out. For me personally, I want to try to eat as naturally as possible, and when the craving for something sweet kicks in this is perfect to get my hands on.

Let’s jump to the recipe! You will need the following ingredients. The bar is made in three layers, with a shortbread base first, peanut butter layer, and last the chocolate on top.

For the shortbread base: 3.5 dl almond flour 3 tbs coconut oil 2 tbs syrup (I used honey instead) 1 tsp vanilla extract A pinch of salt

For the peanut butter layer: 1.5 dl natural peanut butter 0.75 dl syrup/ honey 0.50 dl coconut oil 1 tsp vanilla extract A pinch of salt

For the chocolate layer: 2.5 dl chocolate (I chose dark chocolate) 1 tsp coconut oil

Step 1. Preheat oven to 175 degrees. Line a 16x16cm square pan with parchment paper. Step 2. Add almond flour, coconut oil, syrup/ honey, vanilla extract, and salt and mix together until it forms a crumb texture. Put it in the pan and press with your fingers. Bake for 10 minutes. Let the crust cool down before you are adding the peanut butter filling. Step 3. For the peanut butter layer, add peanut butter, syrup, coconut oil, vanilla extract, and salt in a pot over medium-low heat until it slightly starts to bubble. Pour it over the cooled crust! Step 4. Keep it in the fridge for at least 45 minutes, or until it completely hardens the peanut butter. Step 5. Add the chocolate and coconut oil in a pot and melt it over low heat. Pour the chocolate over the peanut butter and place it back in the fridge for 30 minutes. Step 6. When they have hardened and cooled cut the bars. Keep in the fridge or freezer if you prefer. (Since it so warm in Spain right now I love to keep them in the freezer so it feels somewhere in between and a ice cream

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