Raw twicker bars

1.Make Caramel (see below).

2.Grease a 20cm square cake pan; line base and sides with baking paper, extending the paper 5cm over sides.

3.For raw shortbread layer, process macadamias, pecans, desiccated coconut, oil, syrup and salt until mixture resembles coarse crumbs and starts to come together. Press firmly over the base of pan using a spatula. Freeze for 20 minutes or until set.

4.Spread caramel over shortbread; smooth top with spatula. Freeze for 1 hour or until set.

5.Remove caramel-topped shortbread from pan; cut into 20 bars, 10cm long and slightly less than 2cm wide. Place on a tray lined with baking paper; return to freezer until ready to coat.

6.Make Chocolate Coating (see below).

7.Working with one bar at a time using tongs, dip in chocolate coating, turning to coat. Gently shake off excess chocolate; return to tray. Freeze for 10 minutes or until set.

8.Trim off any excess chocolate from bars. Using a spoon, drizzle remaining chocolate over bars. (If chocolate coating thickens too much, reheat). Freeze for 5 minutes or until chocolate is set.

9.Place dates in a small bowl, then cover with cold water. Stand for 30 minutes; drain. Blend drained dates with remaining ingredients until as smooth as possible. (A high-powered blender is ideal.)

10.Place coconut oil and cacao butter in a medium heatproof bowl over a smaller heatproof bowl of boiling water. Whisk until combined and smooth, then whisk in maple syrup. Remove from heat; whisk in cacao powder until combined and smooth.