dairy free // gluten free
18 Mini Bars | 1 hour
Short Bread Layer
|1/2 cup||Coconut Flour|
|1/2 cup||Almond Flour|
|1/3 cup||Melted Coconut Oil|
|1/4 cup||Good Goddess Collagen Powder|
|3 tbsp||Warmed Honey|
|1/2 cup||Almond Butter|
|1/4 cup||Melted Coconut Oil|
|1 tsp||Vanilla Extract|
|1/4 cup||Organic Maple Syrup|
|1||80% Chocoglow Pearl-Infused Chocolate|
|1 tbsp||Fantastic Fat MCT Oil|
|1/4 tsp||Flaky Sea Salt|
Naturally sweet, collagen and pearl-infused, this healthy, guilt-free swap to the classic Twix bar is perfect for an afternoon mood and energy boost!
1. Preheat oven to 350. Combine all short bread layer ingredients. Mix until thoroughly combined. Line 9x9 baking dish with parchment paper and pack down short bread layer. Bake for 10-12 minutes. Remove and let it cool completely.
2.Combine all caramel layer ingredients in a saucepan over the stove on medium-low heat until completely liquified. Remove from burner and let it cool completely. Pour over short bread layer and place it in the freezer until completely solid.
3. Mix all chocolate layer ingredients together until liquified in the microwave or stove. Let cool completely. Pour over caramel layer, sprinkle with sea salt flakes and put back in the freezer to harden.
4. Once fully hardened they are ready to cut and eat! Store bars in fridge or freezer to keep from melting.