Trixy bikkies
16 Feb 2019
Seriously, what a perfect combination of chocolate, caramel and crunchy biscuit! This is a tribute to one of the authors’ absolute fave choccie bars when they were growing up – they just had to create a healthier, refined sugar-free version to make at home. The authors love whipping these up on special occasions to enjoy.
Ingredients
Caramel layer
- 1 cup (160 g) medjool dates, pitted and soaked in warm water
- 1 tablespoon tahini
Biscuit layer
- ½ cup (50 g) almond meal
- ½ cup (75 g) gluten-free flour
- ¼ cup (55 g) coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon rice malt syrup
Chocolate layer
- ½ cup (110 g) coconut oil
- 1 teaspoon vanilla extract
- 3 tablespoons almond butter
- ¼ cup (90 g) rice malt syrup
- ½ cup (55 g) raw cacao powder
1. Preheat the oven to 180°C (350°F) and line a medium-sized square baking tray with baking paper.
2. To make the caramel layer, mix the dates and tahini in a blender or food processor, with ½ cup (125 ml) water and sea salt to taste. Transfer the mixture to an airtight container and freeze for at least 40 minutes.
3. To make the biscuit layer, mix together all the ingredients to form a doughy mixture. Roll out the dough into a square about 3 mm thick and line the baking tray. Bake for 7-10 minutes or until golden brown. Remove from the oven and cool in the tin.
4. To make the chocolate layer, melt the coconut oil (if solid) and blend in a food processor or blender with the remaining ingredients until smooth.
5. Once the biscuit and caramel have both cooled, pour the caramel on top of the biscuit layer in the tray, then pour the chocolate layer on top. Freeze for at least 3-4 hours (or ideally overnight) before slicing into small snack-sized pieces.
6. Store in an airtight container in the freezer for up to 2 weeks.
Get the book
Images and recipes from A Girl’s Guide to Kicking Goals by Steph Claire Smith and Laura Henshaw, Murdoch Books, RRP $24.99. Photography by Cath Muscat.
®