Raw TWIX Crumble Slice

Ingredients:

Base & Crumble topping:

• 1/2 cup almond meal
• 1/2 cup coconut flour
• 2 tablespoons vanilla protein powder (I used @macr0mike )
• 4 tablespoons almond milk
• 2 tablespoons coconut oil, melted (I used @naturalrawc )
• Pinch of salt

Caramel Layer:

• 1 1/2 cups dates, pitted & soaked
• 1/2 cup peanut butter ( I used @byronbaypeanutbutter , you can sub for it butter of choice too )
• 2 tablespoons coconut oil, melted
• 2 tablespoon almond milk
• Pinch of salt

Chocolate Topping:

• 100g dairy-free chocolate, melted
• 1 tablespoon peanut butter
• 1 tablespoon protein powder (optional)

Method:

1. Line a container with non-stock paper (mine was 8 x 15cm).

2. In a bowl, combine all the ingredients for the base/crumble until a cookie dough consistency. Spread 3/4 of the dough evenly to form the base, reserve the other 1/4 to crumble as the topping.

3. Make the caramel by blending all the ingredients in a food Rockies sir or high speed blender until smooth. Transfer as an even layer over the base. Freeze for 2 hours or until set.

4. Make the chocolate topping by melting the chocolate and stirring the protein powder and nut butter in until dissolved and smooth. Pour this over the caramel evenly.

5. Sprinkle the reserved base cookie dough as a crumble over the chocolate before it sets.

6. Return to the freezer for at least another 30 minutes before slicing.