This submit was created in partnership with Nuts.com
Wow, am I excited to lastly be sharing these bars right here right now! They’re type of like a a lot more healthy, extra colourful and plant-based model of Twix bars, they’re additionally no-bake and simple to make at residence. The recipe was born out of a collaboration with Nuts.com, our favourite on-line bulk meals provider that carries just about each magical entire meals ingredient, from nuts to dried fruit, spices to superfood powders and snacks. They despatched me a thriller ‘Pantry in a Field,’ and I had the enjoyable problem of arising with a recipe utilizing the components within the field. The stand-outs have been plump pumpkin seeds, the freshest coconut flour, electrical pink beet powder, and flaky sea salt. It took me some time to simmer on the recipe. First, I needed to go savory and examined out a number of dishes in that route, however I ended up arriving at these bars, and I’m so glad I did.
The underside, ‘shortbread’ layer is made with coconut flour and coloured pink with beet powder, which is completely non-compulsory, however contributes to the bars’ beautiful look (and vitamin!). No baking required there. The inexperienced ‘caramel’ layer is made with sweetened, selfmade pumpkinseed butter, however you’ll be able to just about use any nut or seed butter as a replacement. The whole lot is roofed with chocolate and generously sprinkled with flaky salt. So good! The recipe appears lengthy as a result of I give instructions for making your personal seed butter and chocolate coating, however these two can simply be store-bought for a faster prep time. We made a step-by-step video to indicate the enjoyable of the method, too 🙂
Pumpkinseed Caramel ‘Twix’ Bars
Substances
for the shortbread cookie layer
- ½ cup coconut flour
- small pinch of sea salt (non-compulsory)
- 2 teaspoons beet powder (non-compulsory, you may also use any colourful berry powder)
- ½ cup coconut butter/manna (not oil)
- ¼ cup maple syrup
for the pumpkinseed caramel layer
- 1½ cups pumpkin seed butter (recipe follows) or any nut/seed butter of selection
- ¼ cup maple syrup
- ⅓ cup toasted pumpkin seeds (non-compulsory)
- 1-2 tablespoons bee pollen (non-compulsory)
for the uncooked chocolate coating
- 100 g (about 1 cup) shredded uncooked cacao butter
- 2 tablespoons maple syrup
- ½ cup uncooked cacao powder
- ¼ cup mesquite powder (non-compulsory)
- 2 tablespoons maca powder (non-compulsory)
- flaky sea salt – for sprinkling (non-compulsory)
for the selfmade pumpkinseed butter
- 2 cups uncooked pumpkin seeds
- 1 tablespoons impartial coconut oil, melted
- ½ teaspoon sea salt
- 2 teaspoons moringa or matcha powder – for colour, (non-compulsory)
- about ¼ cup olive oil
Directions
- Line an 8 x 8-inch rimmed pan with parchment paper and set it apart. Mix the coconut flour, salt and beet powder, if utilizing, in a medium bowl. Put aside.
- Mix the coconut butter with the maple syrup in a small saucepan and soften over low warmth, stirring till blended completely.
- Add the coconut butter combination to the bowl with the coconut flour and blend till mixed, utilizing your palms in the direction of the tip. Switch the combination into the ready pan and press towards the underside into a fair layer. Put aside whereas making the caramel layer.
- Mix the pumpkinseed butter with the maple syrup in a small saucepan and heat it over low warmth, stirring, till completely blended. In case your butter is sort of comfortable and creamy, you’ll be able to combine within the maple syrup with out heating it up.
- Evenly unfold the pumpkinseed butter combination over the cookie layer. Sprinkle with the toasted pumpkin seeds and bee pollen, if utilizing, barely urgent them into the caramel.
- Place the pan into the freezer till agency to the contact, for about 2 hours.
- Gently soften the cacao butter in a medium heatproof bowl on a double boiler. Whisk within the maple syrup, sift in all of the powders, if utilizing, and whisk to mix completely.
- Allternatively, soften about 1½ cups chopped darkish chocolate or chocolate chips in a medium heatproof bowl on a double boiler. Add 1 tablespoon impartial coconut oil and whisk to mix till clean.
- Take away the pan from the freezer. Pull the bar cookie out of the pan onto a chopping board by the edges of the parchment paper. Slice in half lengthwise and crosswise and proceed slicing every bit in half till you will have 16 slim bars.
- Working with one bar at a time, dip them into the melted chocolate utilizing two forks. Flip to coat evenly, take away from the coating and gently shake over the bowl to let a lot of the chocolate extra drip again into the bowl. Place the coated bars on a drying rack over a chunk of parchment paper. Optionally, drizzle with extra chocolate and sprinkle with flaky salt.
- Switch the coated bars into the freezer for about 10 minutes, till the chocolate is about. From right here, you’ll be able to get pleasure from them instantly or retailer in an hermetic container within the freezer. Take away 5 minutes previous to having fun with.
- Preheat the oven to 350° F (180° C). Line a rimmed baking tray with parchment paper.
- Mix the pumpkin seeds with the oil and salt and toss to coat. Toast for 7 minutes, till barely golden.
- Switch the pumpkin seeds right into a meals processor, add the moringa/matcha powder, if utilizing, and grind right into a positive meal.
- With the motor nonetheless operating, add the olive oil, 1 tablespoon at a time, till a clean, barely runny butter varieties. Cease the processor and scrape the edges periodically throughout the course of. Hold refrigerated in an hermetic glass container.
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