Twicks

base

1 cup almond meal

1 cup desiccated coconut

2 rounded tablespoons almond butter

1 tablespoon maple syrup

1 rounded tablespoon coconut oil

pinch of salt

the topping

4 tablespoons almond butter

3 tablespoons maple syrup

1 tablespoon coconut oil

Line a tin with baking paper over hanging the sides. I have made this in a loaf tin measuring 19.5cm x 9.5cm and a 20cm square tin.

Starting with the base, place the almond meal and coconut into a medium sized bowl. Place the almond butter, syrup and oil in a heat proof bowl and gently heat to soften the oil. Once the oil and almond butter are softened stir the mixture until it is smooth. Add the wet mixture to the dry mixture and mix to combine. Use your hands to work the mixture until it is well combined and sticking together. Press the mixture very firmly into the base of your prepared tin. Set the base aside or place it in the fridge while you make the topping.

Place the topping ingredients into a heat proof bowl and gently heat until the oil is softened. Stir the topping ingredients together until the mixture is smooth. Pour the topping mixture over your base and place in the fridge to set.