My quest for replicating common chocolates continues- I love my ‘Bounty’s’ now on to ‘Twix’ (would love to do Kit Kat but I think that gonna be impossible)
My journey began with foods I have never heard of till now. I have a dehydrator at home inherited from my folks who bought it to dry fruit and never used it! So I am looking into incorporating raw foods into our day to day diet to try and completely erradicate industry processed foods. A tough thing to do it seems!
Anyway- Buckwheaties are first on the agenda- apparently you can buy these ready made- but where’s the fun in that?! Also nowaday buying something made isnt as simple as making something and putting it in a bag to give to someone else.
Buckwheaties: (these can also be used as snacks in themselves as I discovered when my 3 year old kept coming back for more! and also are used as cereal or added to muesli. They are really crispy and are seeds derived from a flour so are completely grain free. Ground they are also a great flour and are used in alot of baking recipes- they are really quite moreish! You may have come across Buckwheat in Japanese buckwheat noodles, Russian pancakes (Bilini’s) and are used in beer production too!)
1 cup of Buckwheat Groats (very easy to buy I got some in Green dot)
This takes a little time, but is worth it. Rinse the groats in some water and leave to soak (preferably in filtered water) overnight. In the morning drain them and set in a glass bowl and cover with a tea towel. In the evening- rinse the groats and again place in the bowl and cover with the tea towel. In the morning they should have sprouted. Now they are ready to dry. I put them in the dehydrator, but you can use the lowest setting on your oven. Spread out the groats and dry until crunchy- takes about 6 hours in the dehydrator at living foods temperature.
Right now to the twix- this then takes no time at all!
1 cup of Buckwheaties
1/4 cup of dates (preferably organic medjool)
1/4 cup coconut sugar
3 tbs Cocoa Butter (melted)
Put the buckwheaties, dates and sugar in a food processor. I had to use a mini chopper as my Kenwood mixer food processor didnt have a good enough seal for the crumbs to stay in. Blitz until crumbs but may be some big bits still- keeps it crunchy and biscuit like. Add the cocoa butter and mix till its evenly mixed through.
Boil kettle and soak for 15 mins 1 cup of medjool dates for the caramel
Put some cling film in a baking dish- I used a square silicon one. Press down so bottom is evenly covered by the base. Put in the freezer.
While this is freezing make the caramel.
1 cup of medjool dates soaked (as above)
1/4 cup coconut nectar/maple syrup
2 tbs nut butter- I uses smooth organic peanut butter
3 tbs cocoa butter (melted)
1/4 tsp vanilla essence
Blend these all together and take out the biscuit base and smooth over the top. Put back in the freezer for a few hours.
When it’s set and frozen. Melt 200g of quality organic/ fair trade min 70% dark chocolate. I used endangered species (I think 1 milk chocolate bar and 1 dark will make it taste less overwhelmingly chocolate and more authentic to the Twix bar). In a Bain Marie. Take out base and caramel from freezer and lift out of bakeware onto a chopping board. I cut it into 1 inch squares. Get some baking parchment to put them on. Roll around using 2 forks in the chocolate till covered and lift out and put on the baking parchment. When finished put in the fridge for a couple of hours to set- or the freezer.
And Voilà- try don’t taste exactly the same- they taste better!
Don’t forget to put the excess chocolate in a parchment to make caramel biscuit chocolate bar after!!!!
Reward your self with one or two with a cup of Chai roobios!!
Thanks to these two ladies- without which this would never come into existence for me!