Twix Bites

1. Crisp biscuit base

• ¾ cup almond meal

• ½ cup cassava flour

• 45 g cold butter, cubed

• 1 tbsp maple syrup

• Pinch of salt

2. Gooey date caramel

• 1 cup soft, pitted Medjool dates

• ¼ cup smooth cashew butter

• 2–4 tbsp hot water

• ½ tsp vanilla

• ½ tsp fine sea salt

3. Chocolate coating

• ¾ cup dark choc (70–85%)

shortbread base:

• Heat oven to 160°C fan-forced.

• Rub the cold butter into the dry ingredients until they resemble fine breadcrumbs. Mix in the maple syrup.

• Press firmly into a lined 15 cm square tin, aiming for an even, relatively thin layer.

• Bake for 18–25 minutes, until distinctly golden across the surface, not just around the edges.

• Turn the oven off and leave the biscuit inside for another 5–10 minutes with the door slightly ajar.

• Cool completely before adding the caramel.

Caramel:

• Cover the dates with hot water and soak for 10 minutes if they aren't very soft. Drain.

• Blend the dates, cashew butter, vanilla and salt until smooth.

• Add hot water gradually, blending between additions, until the caramel is glossy, smooth and softer than you think it should be.

• Spread over the completely cooled biscuit and chill until just firm enough to cut.

Melt chocolate and spread on top, freeze and serve with a sprinkle of sea salt flskes