Vegan Twix Chocolate Bars
For a guilt-free and delectable treat, try these homemade Twix bars made with almond flour, date caramel, and vegan dark chocolate.
Time to read: 2 mins | Time to make: 45 min | Resting time: 10 minutes | Yields: 8 servings
Ingredients
Almond Biscuit Layer
1 cup (112 g) almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil
2 tablespoons maple syrup or honey
Caramel Layer
12 juicy Medjool dates ( 1 cup or 210 g), pitted
2 tablespoons coconut oil
2 tablespoons almond milk or water
Pinch of salt
Chocolate
3/4 cup (115 g) vegan dark chocolate
1 teaspoon coconut oil
Method
Place pitted dates in a small mixing bowl. Pour boiling water over the dates until they are just covered. Set aside.
In a medium bowl, combine almond flour, baking soda, and salt. Mix to combine. Add coconut oil and maple syrup and mix until the dough comes together. Depending on your almond flour, you might need a teaspoon more coconut oil or a splash of water.
Preheat oven to 350ºF (176ºC) and line a 9-inch loaf pan with parchment paper.
Transfer the dough to your parchment-lined baking dish and press it into an even layer using a spatula.
Bake dough for 20 minutes until the edges begin to turn golden.
While the biscuit is baking, we'll prepare a healthy date caramel layer.
At this point, dates should be soft and soaked. Drain the excess water and transfer the dates to the bowl of the food processor. Add the remaining ingredients for the caramel layer and blend until you get a smooth, spreadable consistency. I like it on the softer side, and if you do, too, add one tablespoon of milk or water at a time.
Remove the biscuit from the oven and let it cool for about 10 minutes. Spread caramel onto the biscuit evenly. Using the parchment paper, carefully lift and slide the bars onto the cutting board. Please handle it carefully, as our gluten-free crust cracks easily at this stage. Cut into eight or ten bars. Place bars on a rack under which you placed parchment paper to catch drips from the chocolate.
Melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Alternatively, use the double boiler method to melt chocolate.
Using a spoon, carefully scoop a heaping tablespoon of melted chocolate and pour it onto each bar. With the back of the spoon, spread the chocolate and encourage it to go down the sides of the bar. Place in the fridge to set the chocolate.
Enjoy your bars and keep leftovers in a sealed container in the fridge for up to seven days.
Notes
Baking dish: If you don't have a 9-inch loaf and want to 8-inch square dish, you can. Please note that your biscuit will be thinner, and baking time needs to be reduced.
Nutrition facts:
Energy: 233kcal | Carbs: 39g | Protein: 3g | Fat: 9g
