- 2 cups raw cashews
- 1/2 cup dark chocolate chips (about 3.5 ounces)
- 1/2 cup almond butter
- 1/4 cup melted coconut oil
- 1/4 cup and 2 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/8 tsp sea salt
- 1/2 cup rice flour
- 3 tbsp cornstarch
- 3 tbsp maple syrup
- 3 tbsp coconut oil, at room temperature
- 1/4 tsp vanilla extract
- Preheat the oven to 325°F.
- Line a baking sheet with parchment paper and spread the raw cashews evenly.
- Roast for 13-15 minutes. Remove from the oven and let cool about 10 minutes. Don’t turn off the oven yet, you will need it to make the biscuits.
- Place the cashews in the bowl of a food processor and process for about 10 minutes, scrapping the sides from time to time until you get a very creamy cashew butter.
- Melt the chocolate chips over a double boiler and add to the bowl of the food processor. Process for another 1 minute until well combined and transfer to a small bowl.
- In a small bowl, combine all the caramel ingredients and mix until smooth and well combined. Cover with plastic film and refrigerate while you prepare the biscuit.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the rice flour and cornstarch. Add the maple syrup, coconut oil and vanilla extract, and mix until a smooth dough forms.
- Transfer the dough to the baking sheet and roll out the dough to a 1/6 inch thickness (I used another layer of parchment paper on top to be sure it doesn’t stick to the pastry roller). The shape doesn’t matter since we will break it into small pieces later.
- Bake for 18-20 minutes, or until the edges are golden brown. Remove from the oven and let cool completely. With your hands, break the biscuit into 1/4 to 1/2 inch pieces. Set aside.
- In a large jar, pour about 1/3 cup of the chocolate spread, top with 1 tablespoon of crushed biscuits and cover with 1/3 cup of the salted caramel. Repeat until the jar is filled to the top. You can also directly mix the crushed biscuits with the chocolate and caramel spread.
- This Twix chocolate spread will keep at room temperature. Biscuit pieces might lose their crunch after some time though. For a firmer consistency (perfect to spread on bread), keep in the fridge.
Depending on how crunchy you want your spread to be, you might not use all the biscuit pieces. I ended up using only one half of crushed biscuits, you can use leftovers in yogurts, oatmeal or on top of nicecream.
If your house is too warm, I recommend keeping the spread in the fridge, otherwise the oil might separate (like most nut butters).
- Serving Size: 1 tbsp
- Calories: 84
- Sugar: 3.1g
- Fat: 6.2g
- Carbohydrates: 6.5g
- Fiber: 0.2g
- Protein: 1.5g