white chocolate raspberry Twix (gluten free, vegan)
Summer may be winding down, but these White Chocolate raspberry “Twix” Bars will keep the refreshing vibes alive. Inspired by the classic Twix but with a delightful twist, these bars use a homemade blueberry jam instead of caramel, providing a burst of fruity flavor that’s both refreshing and magical on a hot September day.
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ingredients used
Shortbread Crust
Almond Flour
• Highlight: Provides a nutty flavor and a light, crumbly texture.
• Benefits: Gluten-free and packed with healthy fats, making it a nutritious choice for the base of our bars.Tapioca Starch
• Highlight: Adds a soft and tender texture to the crust.
• Benefits: Acts as a binding agent and helps achieve a light, chewy consistency.Maple Syrup
• Highlight: Natural sweetness with a hint of maple flavor.
• Benefits: A healthier alternative to refined sugar, adding both sweetness and moisture.Refined Coconut Oil
• Highlight: Keeps the shortbread crust moist and tender.
• Benefits: Adds a subtle coconut flavor without the strong coconut taste, thanks to its refined form.Filling
raspberries
• Highlight: The star of the filling, providing a vibrant color and fresh, fruity flavor.
• Benefits: Rich in antioxidants and vitamins, adding both nutrition and natural sweetness.Maple Syrup or White Granulated Sugar
• Highlight: Enhances the natural sweetness of the blueberries.
• Benefits: You can choose between a natural sweetener (maple syrup) or a classic sugar, depending on your preference.Lemon Juice
• Highlight: Adds a zesty, tangy balance to the sweetness.
• Benefits: Enhances the flavors and adds a refreshing citrus note.White Chocolate Chips
• Highlight: Provides a creamy, sweet coating that complements the blueberry filling perfectly.
• Benefits: Melts smoothly for easy dipping and sets quickly to form a firm shell.Refined Coconut Oil
• Highlight: Mixed with white chocolate to ensure a smooth, even coating.
• Benefits: Adds a subtle richness and helps the chocolate set with a glossy finish.These ingredients come together to create a delightful treat that’s both refreshing and indulgent. The almond flour and tapioca starch in the crust offer a gluten-free base, while the blueberry filling provides a burst of natural flavor and antioxidants. The white chocolate coating adds a perfect sweet finish, making these bars a truly magical treat. Enjoy making and savoring these White Chocolate Blueberry “Twix” Bars!
Refreshing and Magical:
The raspberry filling gives these bars a refreshing twist, making them perfect for warm days.
• Smooth Texture: Straining the seeds from the raspberry filling ensures a smoother texture.
• Quick and Easy: Despite their gourmet appearance, these bars are straightforward to make.
• Versatile Molds: Using a candy silicone mold can simplify the process and create uniform bars.
• Perfect for Storage: Keep these bars in the fridge for a cool, refreshing treat anytime.
Raspberry white chocolate Twix
Ingredients
Shortbread Crust:
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1/4 cup maple syrup
- 1/4 C raw cane or coconut sugar, (omit for less sweet)
- 1/4 cup softened refined coconut oil
Raspberry Filling:
- 2.5 cups raspberries
- 1/3 cup maple syrup or white granulated sugar
- 1 tsp lemon juice
Coating:
- 2 cups white chocolate chips
- 2 tbsp refined coconut oil
Instructions
- Directions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a square baking dish with parchment paper and set aside. Alternatively, use a candy silicone mold for individual servings.
Prepare the Shortbread Crust:
- In a large bowl, combine the almond flour, tapioca starch, maple syrup, and softened refined coconut oil. Mix until well combined. Press the crust mixture evenly into the prepared pan or distribute it into individual servings in the candy mold. Use a fork to poke holes in the crust. Bake for 8 minutes or until the edges are golden brown. Set aside to cool.
Make the raspberry Filling:
- In a saucepan over medium-low heat, combine the blueberries and maple syrup or sugar. Stir constantly until the mixture thickens to a jam-like consistency. For a smoother texture, strain the seeds out of the filling. Stir in the lemon juice.
Assemble the Bars:
- Pour the raspberry jam over the cooled shortbread crust. Freeze the mixture to set for about 2 hours, or less if using silicone molds. Once set, cut into two rows of thin bars or remove individual bars from the molds.
Coat with White Chocolate:
- Melt the white chocolate chips and coconut oil together, stirring until smooth. Use a large fork to dip the bars into the melted white chocolate, ensuring each bar is evenly coated on all sides. The chocolate should set almost immediately.
Store:
- Store the finished bars in the fridge to keep them fresh and firm.
