It’s been a while – time for a new recipe! This time it’s a healthier twist on the non-vegan ‘Twix’. This recipe is super easy to make, and can be made gluten-free too.

Vegan Twix Bars Recipe:
Prep Time: 5 minutes
Cook Time: approx. 15 minutes
Cool Time: approx. 30 minutes
Yields: approx. 12 bars
Storage: Sealed container in the fridge

Gluten Free (if gluten flour used)

Ingredients:

Biscuit Base:

• 85g plain flour
• 80g cashew nuts
• 50g sugar
• 3 tbsp. coconut oil
• 2 tbsp. cashew butter (or other nut butter of choice)
• 2 tbsp. water

Caramel Layer:

• 180g pitted medjool dates
• 3 tbsp. coconut cream (solidified part from chilled canned coconut milk)
• 1 tsp. vanilla extract

Chocolate Layer:

• 120g vegan chocolate
  

Method:

1. Pre-heat the oven to 180° (fan-oven) and line a baking tray with grease-proof paper
2. In a food-processor, blend together the flour, cashews and sugar, and pulse until a powder forms
3. Then add in the coconut oil, water and nut-butter, and process again for a further 1-2 minutes until a loose dough forms
4. Spread the ‘dough’ out evenly in the baking tray until it makes a square/rectangle (depending on shape of your tray) that is about 1cm in thickness
5. Place this in the oven and bake for around 15 minutes (or until it starts to brown)
6. Whilst the base bakes, place all the caramel ingredients in a blender and blend until it becomes a smooth paste
7. Once the biscuit base has baked, then cooled for at least 15 minutes, spread the caramel evenly over the biscuit with a spoon
8. Melt your chocolate then pour this over the caramel, and again, spread it evenly with a spoon
9. Then, place the whole bar in the freezer for (at least) 15 minutes for the chocolate to solidify
10. Then, cut into smaller bars and enjoy!

If you make this recipe, don’t forget to tag me in the photos of your creation on Instagram (personal/blog) or Twitter so I can see!

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