SHORTBREAD LAYER<\/strong><\/em> shortbread layer<\/strong><\/em> – preheat oven to 350. Combine coconut almond flours with melted coconut oil honey in a large bowl. Stir out all crumbles of flour until thoroughly combined. Line a loaf pan with parchment paper & pack down shortbread mix into the base. Bake for 10-15 minutes, until golden brown. Remove and let completely cool. Ingredients SHORTBREAD LAYER 1\/2 cup coconut flour 1\/2 cup almond flour 1\/3 cup coconut oil, melted 3 tbsp honey, warmed CARAMEL LAYER 1\/2 cup almond butter 1\/4 cup coconut oil 1 tsp vanilla extract 1\/4 cup maple syrup pinch of sea salt CHOCOLATE 1 full dark chocolate bar (I used @zazubean Nudie dark bar) or…<\/span><\/p>\n","protected":false},"author":2,"featured_media":4511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2,99,3],"tags":[],"class_list":["post-4510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads","category-caramel","category-chocolate"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=4510"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4510\/revisions"}],"predecessor-version":[{"id":4547,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4510\/revisions\/4547"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/4511"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=4510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=4510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=4510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 cup coconut flour
\n1\/2 cup almond flour
\n1\/3 cup coconut oil, melted
\n3 tbsp honey, warmed
\nCARAMEL LAYER<\/strong><\/em>
\n1\/2 cup almond butter
\n1\/4 cup coconut oil
\n1 tsp vanilla extract
\n1\/4 cup maple syrup
\npinch of sea salt
\nCHOCOLATE<\/strong><\/em>
\n1 full dark chocolate bar (I used @zazubean Nudie dark bar) or sun 1\/2 cup chocolate chips
\n1 tbsp coconut oil
\n1\/4 tsp flakey sea salt<\/p>\nDirections<\/h2>\n
\nCaramel Layer<\/em><\/strong> – combine almond butter, coconut oil, vanilla, maple syrup & sea salt over the stove on med-low heat until completely liquified, stir for approx. 2-3 mins. Remove from burner and let cool completely.
\nChocolate Layer<\/em><\/strong> – break up chocolate bar into small bowl & add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. or, heat over the stove.
\nTwix Bars<\/strong> <\/em>– once shortbread & caramel have completely cooled, pour caramel sauce over base layer, spreading out evenly. Set in freezer until it hardens (approx. 1-2 hrs). Remove from freezer once frozen & pour chocolate over the top, spreading out evenly. Sprinkle sea salt & set back in fridge for 5-10 mins to harden. Once chilled, remove the hardened mold from the pan, lay on cutting board and slice into strips. Ready to serve!
\nStore in airtight container in freezer!<\/p>\n","protected":false},"excerpt":{"rendered":"