Creamy Twix Slice
Before you get started:
It is important to note that this is best served from the fridge, not the freezer! This is to allow the middle layer to be extra creamy and not at all frozen from the freezer.
As always, add the sweetener to taste as everyone is different!
I used a standard loaf tin
1 cup sunflower seeds
1 cup shredded coconut (60g)
2 tablespoons ghee or coconut oil
1 tablespoon sweetener (Lakanto, stevia or maple syrup)
1 teaspoons vanilla essence
Pinch of salt
Preheat your oven to 180 degrees celcius.
In your blender, add in the sunflower seeds and shredded coconut and grind them down to a fine meal.
Add in the remaining ingredients and continue to blend.
Line a loaf tin or tray with baking paper, and press down the base evenly.
Place in your oven for 15-20 minutes or until golden and leave out to cool.
Butterscotch Cream Layer
600ml coconut cream (I strongly recommend the brand Ayam as it is thick and creamy)
1/2 cup ghee
1/4 teaspoon salt
2 teaspoons vanilla essence
2-3 tablespoons your choice of sweetener (Lakanto, stevia or maple syrup)
Place all ingredients in a small saucepan, and turn the heat to low.
Allow to simmer, bubbling away, for a minimum of 30 minutes. Do not start a timer before it starts to bubble. This allows it to reduce, thicken and caramelise.
Remove from the heat, and place in your blender to blitz just for a few seconds or until combined. Do not over-blend as the coconut cream can seperate. Pour into a bowl or jar and allow to cool as much as you can be patient for. I place it in the freezer for this, though you don’t want it to freeze, just cool down and thicken.
Once slightly cooled down, pour over the base. Place in your freezer to set for roughly an hour, but try not let it completely freeze! Once it isn’t runny, drizzle over the chocolate topping below.
4 tablespoons cacao powder
4 tablespoons melted ghee or coconut oil
1 tablespoon of your choice of sweetener (Lakanto, stevia or maple syrup)
Pinch of salt
Combine all ingredients in a little bowl and mix thoroughly. If it is quite cold where you are, you may need to sit the bowl in hot water for it to stay melted so you can mix it through properly.
Once the cream layer has mostly set, drizzle over the top and lift the slice to move the chocolate around to cover the slice evenly.
Place the slice in the fridge to continue setting.
To serve, heat up a knife by running it under hot water and then drying, and then slowly slice through the chocolate layer and then continue downwards.
Slice into your desired sized pieces and enjoy!