Choc, peanut butter twix bites
Easter is one of my favourite times of year to get creative in the kitchen. These twix bites are my creation this year; the base has a great shortbread texture, the peanut butter layer is rich and almost caramel-like, and the dark chocolate sets perfectly straight from the fridge.
Ingredients:
This made 18 bites.
Base layer
½ cup almond flour
½ cup coconut flour
2 tbsp collagen powder (I used unflavoured Chief Collagen powder)
3 tbsp coconut oil
3 tbsp maple syrup
Peanut butter layer
⅓ cup peanut butter
1 tsp vanilla bean paste
Pinch of salt
2 tbsp coconut oil
Chocolate layer
100g dark chocolate
About 9 macadamias cut in half
Method:
Preheat oven to 180°C
Mix all base ingredients together until a dough forms. Press into a mini muffin silicone tray and bake in the oven for 10 mins or until golden. Then let completely cool.
Mix peanut butter, coconut oil, vanilla and salt together. Spoon over the base layer and place in the freezer to set.
Once the layer has set, melt dark chocolate and pour over each bite to cover. Top with a macadamia nut if desired.
Refrigerate until set - at least 30 minutes. Store in the fridge.