2 teaspoons beet powder (optional, you can also use any colorful berry powder)
½ cup coconut butter/manna (not oil)
¼ cup maple syrup
for the pumpkinseed caramel layer
1½ cups pumpkin seed butter (recipe follows) or any nut/seed butter of choice
¼ cup maple syrup
⅓ cup toasted pumpkin seeds (optional)
1-2 tablespoons bee pollen (optional)
for the raw chocolate coating
100 g (about 1 cup) shredded raw cacao butter
2 tablespoons maple syrup
½ cup raw cacao powder
¼ cup mesquite powder (optional)
2 tablespoons maca powder (optional)
flaky sea salt - for sprinkling (optional)
for the homemade pumpkinseed butter
2 cups raw pumpkin seeds
1 tablespoons neutral coconut oil, melted
½ teaspoon sea salt
2 teaspoons moringa or matcha powder - for color, (optional)
about ¼ cup olive oil
Instructions
to make the shortbread cookie layer
Line an 8 x 8-inch rimmed pan with parchment paper and set it aside. Combine the coconut flour, salt and beet powder, if using, in a medium bowl. Set aside.
Combine the coconut butter with the maple syrup in a small saucepan and melt over low heat, stirring until mixed thoroughly.
Add the coconut butter mixture to the bowl with the coconut flour and mix until combined, using your hands towards the end. Transfer the mixture into the prepared pan and press against the bottom into an even layer. Set aside while making the caramel layer.
to make the pumpkinseed caramel layer
Combine the pumpkinseed butter with the maple syrup in a small saucepan and warm it over low heat, stirring, until thoroughly mixed. If your butter is quite soft and creamy, you can mix in the maple syrup without heating it up.
Evenly spread the pumpkinseed butter mixture over the cookie layer. Sprinkle with the toasted pumpkin seeds and bee pollen, if using, slightly pressing them into the caramel.
Place the pan into the freezer until firm to the touch, for about 2 hours.
to make the raw chocolate coating
Gently melt the cacao butter in a medium heatproof bowl on a double boiler. Whisk in the maple syrup, sift in all the powders, if using, and whisk to combine thoroughly.
Allternatively, melt about 1½ cups chopped dark chocolate or chocolate chips in a medium heatproof bowl on a double boiler. Add 1 tablespoon neutral coconut oil and whisk to combine until smooth.
to make the bars
Remove the pan from the freezer. Pull the bar cookie out of the pan onto a cutting board by the sides of the parchment paper. Slice in half lengthwise and crosswise and continue slicing each piece in half until you have 16 slim bars.
Working with one bar at a time, dip them into the melted chocolate using two forks. Turn to coat evenly, remove from the coating and gently shake over the bowl to let most of the chocolate excess drip back into the bowl. Place the coated bars on a drying rack over a piece of parchment paper. Optionally, drizzle with more chocolate and sprinkle with flaky salt.
Transfer the coated bars into the freezer for about 10 minutes, until the chocolate is set. From here, you can enjoy them right away or store in an airtight container in the freezer. Remove 5 minutes prior to enjoying.
to make the pumpkinseed butter
Preheat the oven to 350° F (180° C). Line a rimmed baking tray with parchment paper.
Combine the pumpkin seeds with the oil and salt and toss to coat. Toast for 7 minutes, until slightly golden.
Transfer the pumpkin seeds into a food processor, add the moringa/matcha powder, if using, and grind into a fine meal.
With the motor still running, add the olive oil, 1 tablespoon at a time, until a smooth, slightly runny butter forms. Stop the processor and scrape the sides periodically during the process. Keep refrigerated in an airtight glass container.
Recipe by Golubka Kitchen at https://golubkakitchen.com/pumpkinseed-caramel-twix-bars/