wealthy twi-ckers
Well, it’s safe to say, this recipe here has become the face of the wellth. It’s easily the most popular and most talked about recipe that i’ve created and shared with you all! And how can I blame you, these wellthy twi-cker bars have three deliciously irresistible layers.
If you’re new around here you’re probably thinking to yourself, “ok, but what is a twi-ckers?”
It's exactly what it sounds like, a mix between a twix and skickers bar (so you get the best of both worlds in one bar). The base is a buttery crust (hold the butter), the filling is a gooey caramel (hold the sugar), and the outer shell a perfectly crisp chocolate coating (hold the dairy). You’d never know that these are made with better for you ingredients like almond flour, dates, coconut oil, and cocoa powder… because they’re SO. DAMN. DELICIOUS!
why you'll love the twi-ckers bar?
refined sugar free
dairy free
grain / gluten free
vegan / vegetarian
plant based
full of healthy fats
a source of unrefined carbohydrates
nourishing micronutrients
NOTES
NUT FREE | for a nut free base, substitute the almond flour for oat flour. You can simply make your own by pulsing quick oats in a high speed blender or food processor. NOTE that oat flour is not naturally oily like almond flour, and there for you might have to make some minor adjustments to ensure you don’t end up with a flakey base. Start for adding 1 additional tbsp of melted coconut oil and continue adjusting from there. Taste test and adjust.
NUT FREE BROWNIE LAYER | swap out the peanut butter for any other nut or seed butter. Some of my favourites are — almond butter, tahini, cashew butter
NATURAL SWEETENER | swap out honey for maple syrup for a vegan bar
CHOCOLATE LAYER | you can use any chocolate you like! Dark chocolate, milk chocolate, dairy free chocolate chips, anything will do! You could also create your own chocolate shell by melting together equal parts cocoa powder to equal parts coconut oil ( ie. 1/3 cup of each)
CHOPPED PEANUT | if you’re keeping these peanut free, you can simply omit the chopped peanuts all together. Alternatively, you can substitute them for another nut such as chopped hazelnuts (another favourite) or almonds. If you have to make these nut free, you can top with some chocolate chips in place of the peanuts!
the crust
what you'll need
1 cup fine almond flour
3 tbsp maple syrup / honey
3 tbsp coconut oil
1 tsp vanilla extract
Pinch Himalayan salt
the steps
To make the base, add all ingredients in to your food processor. Allow the food processor to run until the base reaches a consistency that’s similar to a dough. It should stick together when you pinch it between your fingers. Since the almond flour is oily, this can take a few minutes for it to release those oils. If after approximately 3 min if your base is still crumbling, add another tbsp of melted coconut oil.
Press into an 8×8 pan or 8x9 baking dish lined with parchment paper. This will make it easier to lift out and cut. I like to ensure the parchment covers the base and all sides of the baking dish. Use the back of a glass to evenly press down the dough. Place in the fridge to cool while you prepare the caramel layer.
the caramel centre
what you'll need:
8 pitted Medjool dates, soaked*
2 tablespoons melted coconut oil
1/4 cup cashew butter
3 tablespoons date water*
1 tsp vanilla extract
Pinch Himalayan salt
1/4 cup chopped peanuts (optional)
the steps
Soak the dates in boiling water for 10 minutes (do not discard the soaking water).
Add the soaked dated to your food processor, along with only 3 tbsp of the soaking water. Discard the rest. Add the remaining ingredients needed for the caramel layer, except the chopped peanuts, to a high speed food processor. Pulse until smooth, thick and caramely (ohhh baby!). Stir in the chopped peanuts (to give it a nice nutty crunch). Remove the crust from the freezer, spread the filling evenly onto the base and place back in the freezer while you prepare the final layer.
the chocolate shell
what you'll need
1/3 cup cacao powder
1/3 cup coconut oil
1-2 tbsp maple syrup
Pinch flakey sea salt, optional
OR
1/3 cup dark chocolate
1 tbsp coconut oil
Pinch flakey sea salt, optional
the steps
Now it’s time for the final layer. You have a couple options here!
OPTION 1, melt coconut oil in the microwave. Stir in cocoa powder, coconut oil and maple syrup. OPTION 2, melt dark chocolate and coconut oil over a double boiler or in the microwave.
Remove the twi-ckers from the freezer and pour the chocolate (whichever option you have chosen) over the caramel layer, using a spatula to ensure the entire layer is evenly coated in the melted dark chocolate.
Pop in the freezer to set, for 2-3 min before you sprinkle with flakey sea salt. It is important to allow the chocolate to cool slightly but not set entirely. If it is too hot the salt will melt and if its too cold, it will not set with the bars. Once you’ve sprinkled with flakey sea salt, allow the bars to set for approximately 2 hours in the freezer.
Alternatively you could slice the bars and dip the entire bar in chocolate to get an even chocolate coating on all sides!
wait wait wait…. I swear this is the hardest part, but it’s so worth it! When the bars are ready, slice and enjoy them straight out of the freezer!