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–+ servings

Raspberry white chocolate Twixi is

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.
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Servings 9

Ingredients
  

Shortbread Crust:

  • 3/4 cup almond flour
  • 1/3 cup tapioca starch
  • 1/4 cup maple syrup
  • 2 Tbsp refined coconut oil or non hydrogenated palm shortening , (softened)

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

Instructions
 

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Line a square baking dish with parchment paper and set aside.

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. 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.. Once set, cut into two rows of thin bars.

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.

Store:

  • Store the finished bars in the fridge to keep them fresh and firm.
Author: Ali Jenkins
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