KACHEN #28 (Autumn 2021) English Edition

GLUTEN-FREE
GLUTEN-FREE TWIX
WITH DATE CARAMEL
10 Twix
30 minutes + resting time
17 minutes
For the biscuit
› 100 g cashews
› 50 g gluten-free oats
› 30 g melted coconut oil, cooled
› 40 g maple syrup
› ¼ tsp vanilla extract
› 1 pinch of salt
For the date caramel
› 10 large Medjool dates, pitted
› 2 heaped tbsp almond butter
(or cashew butter)
› 1 tbsp plant-based drink, optional
› 1 pinch of salt
Other
› 150 g dark chocolate, 70% cocoa
› Sea salt, optional
Eloïse
Jennes
RECIPE &
PHOTO
1 Preheat the oven to 180°C.
2 Grind the cashews and oats in a food processor.
In a bowl, mix the ground oats and cashews with
the melted coconut oil, maple syrup, vanilla extract
and salt until a dough forms.
3 Line a small ovenproof container (20 x 10 cm or
15 x 15 cm) with baking paper. Press the biscuit dough
into the container and prick it with a fork. Bake for
17 minutes until the edges are golden brown.
Let cool for at least 15 minutes.
4 Soak the pitted dates in hot water for 10 minutes.
Blend the dates with the almond butter and the salt
in a food processor or with a stick blender.
If the mixture is too thick, add 1 tablespoon of
the plant-based drink.
5 Spread the date caramel onto the cooled biscuit.
Place in the freezer for at least 1 hour or overnight.
6 Remove the frozen block from the container and cut
it into thin bars with a sharp knife that you previously
run under hot water.
7 Melt the dark chocolate in a bowl. Using two forks,
dip each bar into the chocolate and place it on baking
paper. Sprinkle with sea salt if desired. Place in
the fridge to set.
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cookingwithelo
KACHEN No.28 | AUTUMN 21