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Matcha Twix

When Chef Bae & Matcha Bae come together, you get matcha twix bars that are #GF #plantbased & easy to make!
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Prep Time 15 minutes
Cook Time 10 minutes
Freezing Time 1 hour
Servings 12 bars

Ingredients
  

For the Shortbread Base:

  • 1 cups almond flour
  • 1/2 cup oat flour
  • 3 tablespoons melted and cooled coconut oil
  • 2 tablespoons maple syrup
  • 2 tsp ceremonial-grade matcha
  • ¼ teaspoon sea salt

For the Almond Butter Layer:

  • ⅔ cup drippy salted natural almond butter
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil

For the Chocolate Layer:

  • 1 cup vegan white chocolate bar
  • 3 tablespoons vegan matcha chocolate

Instructions
 

  • Preheat oven to 350 degrees F.
  • Line an 8x8 inch square pan with parchment paper.
  • In a medium bowl add the almond flour, oat flour, coconut oil, maple syrup, matcha powder and salt.
  • Press into the pan and bake for 10 minutes.
  • Allow crust to cool for 10 minutes before adding caramel.
  • Make the almond butter caramel layer: Add the almond butter, maple syrup and coconut oil to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust. Place in fridge for 1 hour to completely harden the almond butter.
  • Melt the white chocolate and pour it the over the caramel layer.
  • Melt the matcha chocolate and place 12 dollops on top of the white chocolate layer. Using a toothpick, swirl the matcha chocolate (as shown in the video).
  • Place in the fridge for 15 minutes and slice into bars. Heating the knife in hot water may help. Store in the fridge for up to 1 week or in the freezer for up to 6 months. Enjoy!

Video