"Twix" batoonid

Biscuit base:

• 3/4 cup of spelt flour. 

• 2 tbsp organic butter, melted.

• 1 tsp of vanilla extract. 

•  1/2 tsp of baking powder.

•  1/4 cup of desiccated coconut.

• 1 egg.

• 1/5-1/4 cup of dark agave.

• whisk all wet ingredients well & slowly pour (while whisking) in the bowl of dry ingredients. • roll into logs (i got 8) & fatten to roughly 0.5cm thick & bake in a preheated oven of 180c for 17mins.



Filling: 

• 1 cup of well packed pitted dates + 1/5 cup. Soak in boiled water for 10mins then drain.

•  2 tbsp of natural peanut butter. 

•  1 tsp of chia seeds.

•  5 tbsp of dark agave or pure maple syrup.

•  5.5 tbsp of extra virgin coconut oil.

• pop everything into a processor & blend till smooth. • spoon generous & even mixture onto each biscuit & pop into a freezer till firm. 

Chocolate:

• 1/3 cup of cacao.

• 1/4 cup of coconut oil.

• 2 tbsp of dark agave.

• mix together & pour onto the Twix bars & pop in the fridge.