Raspberry white chocolate Twix
These White Chocolate raspberry “Twix” Bars are a delightful twist on a classic favorite. With a rich shortbread crust, a tangy and sweet blueberry filling, and a smooth white chocolate coating, they are sure to impress. Perfect for sharing or indulging yourself, these bars will be a hit at any gathering.
Shortbread Crust:
- 3/4 cup almond flour
- 1/3 cup tapioca starch
- 1/4 cup maple syrup
- 2 Tbsp refined coconut oil, (softened or liquid)
Raspberry Filling:
- 2 cups raspberries
- 1/3 cup Coconut or raw cane sugar
- 1 tsp lemon juice
Coating:
- 2 cups white chocolate chips
- 2 tbsp refined coconut oil
Prepare the Shortbread Crust:
In a large bowl, combine the almond flour, tapioca starch, maple syrup, and softened refined coconut oil. Mix until well combined. Press the crust mixture evenly into the prepared pan or distribute it into individual servings in the bar mold. Use a fork to poke holes in the crust. Bake for 8 minutes or until the edges are golden brown. Set aside to cool.
Make the raspberry Filling:
In a saucepan over medium-low heat, combine the raspberries and coconut sugar. Stir constantly until the mixture thickens to a jam-like consistency. Stir in the lemon juice.
Let sit 10–15 minutes to gel. Blend the mixture until smooth to help reduce the seedy texture, while maintaining a thick jam, then cool completely.
Assemble the Bars:
Pour the raspberry jam over the cooled shortbread crust. Freeze the mixture to set for about 2 hours, or less if using silicone molds. Once set, cut into two rows of thin bars or remove individual bars from the molds.
Coat with White Chocolate:
Melt the white chocolate chips and coconut oil together, stirring until smooth. Use a large fork to dip the bars into the melted white chocolate, ensuring each bar is evenly coated on all sides. The chocolate should set almost immediately.