Vegan Gluten-Free Twix Bars (easy!)
Homemade healthy version of your favorite childhood candy bar. These are 100% plant-based, gluten-free and have no added oil.
Servings 12 bars
Cookie Base Layer
- 1.5 cups almond flour
- 2 tbsp maple syrup
- 3 tbsp melted coconut oil sub applesauce if you're oil-free
- 2 tsp vanilla
- 2 cups pitted dates
- 3/4 cup water
- 1 tbsp coconut sugar or maple syrup
- 1 tsp vanilla
- 1 cup vegan dark chocolate melted
- sea salt garnish
Preheat oven to 350 degrees F. Prepare a 9x9 baking sheet with parchment paper.
Make cookie base by mixing all of the cookie base ingredients in a bowl until it forms a dough. Press it down evenly in the bottom of the pan. Bake for 12-17 minutes or until lightly golden. Let it cool for 20 minutes.
While the cookie layer bakes, make the date caramel. Blend all the caramel ingredients in a blender or food processor until completely smooth. Pour over cookie layer and spread evenly. I only use about 3/4 of the caramel, I put the rest in the fridge. Freeze for 10 minutes.
Melt chocolate in microwave in 40 second increments, stirring in-between until melted. Gently spread or pour over the top of the caramel layer. Top with sea salt and let set in the freezer for at least 6 hours or overnight.
Serve and enjoy!
Longer method: fully covered in chocolate
Once you pour the caramel on the cookie layer, freeze for 4 hours. Cut into bars THEN freeze the bars overnight. The next day, dip the bars, fully immersing them in melted dark chocolate, lining them on a baking sheet that has parchment paper on it.
Freeze for 10 minutes to set the chocolate then enjoy.