Twix Tart

Prep: 30 mins
Bake: 15 mins
Makes 12” Tart, Serves 16

Don’t let 3 layers intimidate you.  This tart whips up in under 30 minutes and is best served after it sits overnight in the fridge.  It has a crumbly crust, a thick layer of salted caramel, and topped with a rich, creamy chocolate ganache.  It feels like you’re eating a candy bar without the effort of actually making candy.  The 100% cacao ‘Baker’s brand’ chocolate bar is a classic you can find at any grocery store for around $3, it’s actually good quality chocolate without anything added- no sugar, salt, flavor, etc…just plain chocolate.  If you want a firm chocolate ganache, drain some of the coconut water from the can and use mostly the thick creamy white part to make your chocolate layer. 

Plain chocolate is loaded with fiber, magnesium, copper, iron and manganese.  Most of the fat from chocolate is oleic acid, which is a monounsaturated fat, the same heart healthy fat contained in olive oil.  Good quality dark chocolate is also high in antioxidants which help neutralize free radicals that cause damage to the body.  The level of antioxidants in chocolate actually surpasses a lot of fruits and vegetables when tested.  Unadulterated chocolate really is a superfood so it’s not something I limit in my diet, but it is a calorie-dense food so moderation and mindful consumption is always important.  

An actual Twix candy bar serves up 420 calories, 54 grams of rapidly digesting carbohydrates, 4 grams protein, no fiber and 42 grams of added sugar and corn syrup with added artificial flavors.  This detoxed Twix Tart, when made with Grain-Free Flour, only has 260 calories, 4 grams of net carbs and 6 grams of protein in the same size serving.  It’s pure clean fuel for the body and will satisfy the desire for a candy bar any time of the day.  Its taste and texture is SO good out of the freezer.  Enjoy!! 

Crust Ingredients:
1 ½ cups Flour Swap
1 cup Powdered Sugar Swap
½ teaspoon salt
½ cup Butter Swap
1-4 tablespoons hot water (as needed to crumbly consistency)

Caramel Ingredients:
1 cup Sugar Swap
½ cup Butter Swap
¼ cup unsweetened plant milk
1 tablespoon vanilla extract
½  teaspoon salt

Chocolate Ganache Ingredients:
1 can full-fat coconut milk
1 bar (4 oz) unsweetened chocolate (I use Baker’s Brand)
⅓ cup Sugar Swap
¼ teaspoon salt
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees.  Grease a large 12” tart pan well.

Make the crust by mixing dry ingredients well then add Butter Swap and hot water.  Knead with your hands until crumbly dough is achieved adding hot water slowly until the dough sticks together when pressed.  Press the dough evenly into the greased tart pan.  Bake for about 15 minutes until the crust is fully cooked and golden in color.  Watch closely after about 10 minutes so it doesn’t over-bake, especially if using Grain-Free Flour.  Remove from the oven and allow to cool while you make the caramel.  

Mix together all caramel ingredients in a small saucepan on medium/high heat until it starts to simmer.  Turn heat to medium and boil while you stir constantly as it thickens and caramelizes.  Boil and stir for about 5 minutes, you will see the color turn rich and dark.  Spread the thick caramel evenly into the tart pan. 

Use the same saucepan (no need to wash) and return to medium heat.  Heat and stir all chocolate ganache ingredients on medium and bring to a boil.  Boil over medium heat while stirring constantly for 5-6 minutes until it thickens.  Pour the chocolate layer on top of the caramel layer.  Transfer to the fridge to set overnight.  Slice and serve. 

*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store covered in the fridge for up to 5 days or freeze for long term storage.