April 9, 2017

Kaley's Tweeny Bars (AIP + almond + egg)

(AIP + almond + egg) Learn more about introducing new foods and find recipes that include other introductions here.

Lookout world! These tweeny bars are going to take you back to a time in which you could actually eat TWIX! They are one of my proudest creations! These bars are somewhere between a twix candy bar and samoa cookies...let that sink in for a minute...sign me up! Even my dad who eats a fairly normal diet LOVED these and once he took a bite, he said "Kaley! Wow! Is this an original recipe?!"Yes sir, it was all this gal!

With less than six ingredients per layer, they are quite easy to make and are sure to be a crowd pleaser! The crust tastes like a slightly less sweet sugar cookie (um...YUM!) and is firm and slightly crisp! The caramel date center is a glorious combination of sweet stickiness and shredded coconut. And finally, the yummy carob top layer is deliciously fudge-y yet doesn't make a mess! You can eat these bars with your hands and you don't get all sticky! SCORE!! 
I cannot express just how good these bars are...so I will leave you and the recipe alone now and you can decide if they are your new favorite paleo treat!

Kaley's Tweeny Bars

  • 1 cup of Almond Flour
  • 1/3 cup of Coconut Flour
  • 2 Eggs
  • 1 Tablespoons of Coconut Oil (melted)
  • 2 Tablespoons of Maple Syrup 
Date Caramel:
  • 1 1/2 cups of dates
  • 3 Tablespoons of Coconut Water 
  • 1/2 cup of Shredded Coconut 
Carob Sauce:
  • 3 Tablespoons of Softened Coconut Oil
  • 2 Tablespoons of Maple Syrup
  • 1 Tablespoon of Roasted Carob Powder

  1. Preheat oven to 350*F.
  2. First, we will make the crust. Sift the dry ingredients (almond flour and coconut flour) into a medium size bowl. 
  3. Add the eggs, syrup, and coconut oil to the bowl and mix well.
  4. It should not be sticky and should roll out well! If it is still pretty wet, add extra coconut flour by the teaspoon and work it in.
  5. Roll out the dough and make a square. It should be about 1/4 inch thick. 
  6. Bake for about 20 minutes or until the bottom becomes golden. The top should be dry but slightly pale. 
  7. While the crust is baking, put the dates and coconut water into a blender and process until it becomes a paste.
  8. Stir in the shredded coconut and set aside. 
  9. Finally, we make the carob sauce! 
  10. In a small bowl, place the carob, coconut oil, and syrup and whisk well.
  11. Once the crust has cooled for at least 15 minutes, you can slather it down with the thick caramel sauce and then, add the carob sauce! If the sauce is too liquid-y and oily, you can stick it in the fridge for a couple minutes and it should thicken up to be a much more spreadable chocolate-y sauce! 
  12. Store in the fridge and hope they aren't eaten before the sun goes down! 

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