These maca twix bars are the kind of dessert you want to stash in your freezer at all times!
One of the best feelings in the world is digging through the freezer trying to find a cure for your sweet tooth, then stumbling across a box of vegan maca twix bars. SCORE!
These bars were intended for Halloween but crappy lighting forced me to give up on getting photos of them. They’re too delicious to not share with the world so I pulled them out of the freezer for Dessert Bar week (excuse the condensation… it’s the result of being improperly stashed in the freezer. Use an air-tight container or a good freezer bag!)
I fell in love with maca after a friend gave me her recipe for a ‘malted’ cacao smoothie. Malteasers were by far my favourite childhood chocolate so I was thrilled to find a superfood that tasted malty. Yes there are many health benefits to consuming maca but honestly, if a health food tastes nasty I’m not inclined to eat it. Maca, however, I will gladly add to pretty much everything!
Macadamia nuts give the biscuit layer and almost buttery taste and the maca date caramel stays soft even when eaten straight from the freezer! Which is how I think they are best eaten 😉
- BASE
- ½ cup coconut flour
- ½ cup roasted macadamia nuts
- 2 tbsp maple syrup
- 1 tbsp soft coconut oil
- A pinch of sea salt (omit if nuts are salted)
- CARAMEL
- 1 cup pitted Mejool dates (about 8 dates)
- 3 tbsp almond butter
- 1 tbsp maca powder
- ¼ cup non-dairy milk
- CHOCOLATE COATING
- ¼ cup melted coconut oil
- ⅓ cup cocoa powder
- 1 tbsp maple syrup
- GARNISH
- Maldon sea salt
- Line a 9" loaf pan with wax or parchment paper.
- In a food processor, blend base ingredients until crumbs look like wet sand. Press base mixture into a compact layer in prepared loaf pan.
- Add caramel ingredients into the same food processor and blend until smooth. Use a spatula to scrape down the sides a few times.
- Evenly spread the caramel over the base layer. Freeze for at least 1 hour before cutting into 8 bars.
- In a small bowl, mix all the chocolate coating ingredients until smooth.
- Arrange bars at least 1 inch apart on a piece of wax or parchment paper. Spoon the chocolate coating mixture over the surface of each bar. Garnish with a pinch of Maldon sea salt.
- Return bars to the freezer for at least 15 minutes, or until chocolate coating has hardened.
- Store bars in the freezer. Best eaten straight from the freezer!
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