Homemade Vegan Twix Bars Recipes

HEALTHY PEANUT BUTTER TWIX BARS (VEGAN & GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It's important to use an 8x8 inch as a 9x9 inch pan may be too big.
• In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
• Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
• Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
• After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.
• Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.
• Remove bars from pan and cut into 16 bars (that resemble twix bars). To do this, cut entire pan of bars in half, and then cut each half into 8 (1-inch) bars (not squares!), so you'll end up with 16 bars. Enjoy! Bars should be kept covered in the fridge until ready to serve.

EASY HOMEMADE TWIX BARS (VEGAN, GLUTEN-FREE)

Steps:

• Preheat oven to 350 F (176 C) and line an 8 x 8-inch baking dish with parchment paper.
• Remove pits from dates (if not already pitted), and place in a small mixing bowl. Pour boiling water over the dates until they are just covered. Set aside.
• In a food processor combine almond flour, arrowroot starch, baking soda, and salt. Pulse a few times to fully combine.
• Add in solid refined coconut oil (if your coconut oil has liquified simply place it into the fridge for a couple of minutes) and pulse until you achieve small crumbs - about 5 pulses. Add the maple syrup and ice cold water and pulse until a dough forms - about 8 pulses.
• Transfer dough to your parchment-lined baking dish and press into an even layer using a spatula. It will seem like too little dough, but stick with it! You want it to be thin and even. Bake dough in the preheated oven for 25-30 minutes, until the edges begin to turn golden and the center of the dough is pale and firm to the touch.
• While the dough is baking, make your caramel. Wipe out your food processor bowl. Pour out the water to drain the dates and place your soaked dates in the food processor. Pulse a few times to break up the dates slightly. Add vanilla and turn the food processor on. If all the ingredients are stuck to the sides, scrape them down and begin adding water 1 teaspoon at a time until the mixture blends easily in the food processor. It will be very thick and sticky but should also be spreadable and smooth. You don't want it too thin or it will be too runny and difficult to work with.
• Remove your cookie layer from the oven and let cool for about 10 minutes. While the cookie layer is still slightly warm, scrape your date caramel directly onto your cookie layer and spread it evenly into all corners of the baking dish. Then, using the parchment paper, carefully lift and slide the bars onto the counter. Be delicate! The crust cracks easily, so it is best to slide the bars out by lining up the top of your baking dish with the counter and simultaneously lifting and pulling one side of the parchment paper to slide the bars onto a cutting board.
• With your bars securely on the cutting board, cut your 8 x 8-inch Twix square in half. Then cut each half into 10 even bars, each about 3/4-inch wide.
• In the meantime, add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer.
• Add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of the saucepan with simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate from heat.
• Carefully place your Twix bars onto a cooling rack and place the cooling rack over a sheet tray or some parchment paper to catch drips from the chocolate. Using a spoon, carefully scoop a heaping tablespoon of melted chocolate and pour it onto each bar individually. With the back of the spoon, spread the chocolate and encourage it to go down the sides of the bar. Add more chocolate in the spots that need it, and tap the cooling rack on the counter to help the chocolate smooth out. When all the bars are covered in chocolate, transfer them to a plate and place in the refrigerator for at least 10 minutes to set the chocolate.
• Enjoy! Leftovers are best kept at room temperature for 3-4 days. Or store in the freezer up to 1 month. Let them come to room temperature before enjoying.

HEALTHY VEGAN TWIX BARS

Steps:

• Begin by preparing the 'shortbread' base. Combine all the base ingredients in a bowl and mix until thoroughly combined.
• Line a small pan with parchment paper and spread the biscuit base over it, pressing down to level it.
• Bake in the oven at 170ºC/325ºF (fan assisted) for 10-15 minutes, until a light golden color. Remove from the oven and leave to cool.
• Meanwhile, it's time to prepare the caramel layer. First, check your dates - if they are very dry then soak them for 10-15 minutes in boiling water. When ready, add the dates and rest of the caramel ingredients to a small food processor or blender and blend until smooth and creamy.
• Spread the caramel layer over the biscuit base then freeze for 30-45 minutes, or until the caramel layer has gotten harder ( doesn't need to be completely set).
• Remove from the freezer and cut into bars of your desired size then place back in the freezer for a further 10-15 minutes.
• You could also leave them uncut and simply pour the chocolate over the top of the entire dish and cut into bars. However, I like the bars to be fully chocolate coated.
• To make the sugar-free 'chocolate' topping simply melt the coconut oil and mix with the raw cacao powder. If you want to add a little natural sweetener then you can too.
• Mix until there are no lumps.
• Dip each bar in the melted chocolate and freeze for 10-15 minutes, or until the chocolate hardens. I like to double-dip mine so then re-dip and re-freeze. Once fully set, then move to an airtight container and store in the fridge or freezer.
• How To Store The Vegan Twix Bars: These caramel chocolate bars are best stored within the refrigerator, in an airtight container, for up to a week. They will also keep well in the freezer, for up to two months. When you want to eat one, simply grab one from the freezer and give it 5-10 minutes to soften up a bit.