Twix – chewy, with caramel and chocolate on top: if you love Twix bars, you are in luck! This recipe is gluten free, packed with way more nutrients, only natural ingredients and a lot of delicious flavours: a crunchy vanilla cookie base topped with gooey caramel and covered in layers of raw chocolate. Let’s get down to it!
RECIPE FOR RAW VEGAN TWIX BARS
Ingredients for 10 raw vegan Twix bars:
The base:
1/2 cup almond flour
1/4 cup buckinis
2 TBSP coconut sugar
1 soft medjool date, depitted *
1 TBSP coconut oil
1/2 vanilla bean, seeds only
1 pinch sea salt
* soak for 10 minutes to soften if necessary, squeeze out excess water before using
The caramel layer:
5 pitted dates, soaked for 5 minutes in warm water
5 TBSP almond butter
1 TBSP cold pressed coconut oil, melted
1/2 vanilla bean, seeds only
1 pinch sea salt
The chocolate coating:
either 3/4 cup melted raw chocolate or
1/2 cup cacao butter, melter over hot water
1/4 cup light nut butter, cashew is best
3 TBSP liquid sweetener, rice syrup or xylitol are best
1 TBSP raw cacao powder
1/4 vanilla bean, seeds only
1 pinch of sea salt
How to make raw vegan Twix:
To make the base:
Blend almonds, sugar and buckinis with vanilla seeds and salt.
Add coconut oil, blend until combined.
Add dates, blend until dough is just the slightest bit sticky when shaping a ball with it.
If it is not sticking at all, add a little bit of coconut oil or water.
Press into the base of a flat, square or rectangular pan. Place in the freezer.
To make the caramel:
Soak the dates in warm water for 5-10 minutes.
Squeeze out excess water, and put the water aside.
Blend the dates with the other ingredients, add a tiny bit of water if your blender struggles, but keep that to a minimum otherwise the caramel will be to liquid.
Fill into a piping bag and squeeze 1 cm wide lines onto the Twix base.
Place in freezer until solid – this will take a few hours.
Melt the cacao butter over hot water. Blend with the other ingredients by adding them one by one while whisking gently, and keep stirring until everything is well combined.
Assembly:
Use a sharp knife to cut the cookie base along the lines of the caramel into bars.
Drizzle with chocolate or dip the bars into it.
Place back into the freezer for the chocolate to set.
Store refrigerated.
Notes:
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!