Tviks cokoladice (Twix chocolate bars)

Sastojci: za podlogu - 110 g speltinog brašna, 120 ml javorovog sirupa, 110 ml kokosovog ulja (otopljenog), za karamelu - 300 g urmi (očišćenih od koštica), 2 kašike (27 g) kokosovog ulja (otopljenog), prstohvat morske soli, za čokoladni preliv - 55 g kokosovog ulja, 25 g kakaoa u prahu ili kakao zrna (,u prahu) ili rogača (u prahu), 2 kašike javorovog sirupa.

Priprema:

0. Tepsiju veličine 20x20 cm (8x8 inča) obložite papirom za pečenje i ostavite sa strane.

1. Stavite urme u činiju i prelijte vrelom vodom i ostavite da se potope 15 minuta.

2. Pomešajte brašno od spelte, otopljeno kokosovo ulje i javorov sirup u činiji dok ne postane glatko. 

3a. Sipajte testo u pripremljeni pleh, koristeći lopaticu da ga izjednačite.

3b. Pecite u prethodno zagrejanoj rerni na 180 C (350 F) 10 minuta ili dok ne porumeni.

4. Za karamel – dobro ocedite natopljene urme i stavite ih u procesor za hranu ili blender sa kokosovim uljem i prstohvatom morske soli. Obradite dok ne postane glatko. 

5. Izvadite pleh iz rerne i sipajte karamel preko njega, poravnajte ga špatulom dok cela podloga ne bude pokrivena. 

6. Stavite posudu u zamrzivač.

7. Za preliv - rastopiti kokosovo ulje u serpici. Uklonite sa vatre i odmah umešajte kakao prah i javorov sirup dok se ne formira glatki čokoladni sos. 

8. Preko sloja karamela rasporedite čokoladni sos.

9. Vratite štanglice u zamrzivač na oko 4 sata dok se sloj čokolade ne stegne i sloj karamela ne postane čvršći.

10. Pažljivo izvadite celu čokoladu iz kalupa pomoću papira za pečenje i pažljivo oštrim nožem isecite na manje kvadrate. 

11. Čuvajte cokoladice u zamrzivaču u hermetički zatvorenoj posudi.

Ingredients: for base - 110 g spelt flour, 120 ml maple syrup, 110 ml coconut oil (melted), for caramel - 300 g dates (pitted), 2 tablespoons (27 g) coconut oil (melted), pinch of sea salt, for chocolate topping - 55 g coconut oil, 25 g cocoa powder or cacao nibs powder or carob powder, 2 tablespoons maple syrup.

Preparation:

0. Line a 20x20 cm 8x8 inches) baking pan with baking paper and set aside.

1. Place your dates in a bowl and cover with hot water, allowing them to soak for 15 minutes.

2. Mix the spelt flour, melted coconut oil and maple syrup in a bowl until smooth. 

3a. Pour the batter into your prepared pan, using a spatula to even it out.

3b. Bake in the preheated oven on 180 C (350 F) for 10 minutes or until slightly golden brown.

4. For caramel - thoroughly drain soaked dates and place them in a food processor or high speed blender with the coconut oil and a pinch of sea salt. Process until smooth. 

5. Take the baking pan out of the oven and pour the caramel over top, even it out with a spatula until the entire base is covered. 

6. Place the pan in the freezer.

7. For topping - melt coconut oil in a small saucepan. Remove from heat and immediately stir in the cocoa powder and maple syrup until a smooth chocolate sauce forms. 

8. Spread the chocolate mixture over the caramel layer.

9. Place the bars back in the freezer for about 4 hours until the chocolate layer sets and the caramel layer becomes more solid.

10. Carefully lift the entire chocolate out of your pan using the baking paper and carefully with a sharp knife, cut the large square into smaller squares. 

11. Store the bars in the freezer in an airtight container.