vegan twix bar
ingredients
cookie layer:
1 1/2 cups oat flour
3 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla
1/4 tsp salt
date caramel layer:
1 cup pitted dates
2 tbsp cashew butter
1/4 cup water
( feel free to add some maple syrup or other sweetener if you desire! )
chocolate layer:
60-70g dark chocolate
step by step
Preheat oven to 350F.
In a bowl combine all cookie layer ingredients.
Line a 9x5” loaf pan, or another small baking dish, with foil or parchment paper (6x8" or 6x6" would work, however the cookie layer might need a couple more minutes to cook because it will be thicker).
Pack your cookie dough into the pan to make an even layer (no need to push crazy hard but enough to make it tightly formed).
Bake for 15 - 17 minutes.
Add your dates, cashew butter and water to a blender, and blend until smooth.
Once the cookie layer is done and cooled, add the date caramel.
Place in the fridge while you melt your chocolate over the stove.
Bring a small pot with a small amount of water in it to a steaming point (you don't want the bottom of your bowl to touch the water). Melt 3/4 of the chocolate then remove the bowl from the heat and mix in the rest of the chopped chocolate, stirring until completely melted.
Pour the chocolate over the date caramel layer and leave it to set in the fridge.
Once the chocolate has set, remove it from the pan and cut into bars.
Eat as many as you want! Don’t worry, we’ll keep it ‘be-twix’ us.
Check out the full tutorial of this recipe in my
