The best vegan Twix bars might take a minute longer and a couple of extra dirty bowls than other desserts, but it’s so well worth it. They are an absolute dream for adults and kids! One of my dearest friends said: “I would substitute the original Twix bars with these vegan ones in a heart beat!” Well that’s a job well done wouldn’t you agree?
How to make them?
Preheat the oven to 180 degrees Celsius. Line an 20×20 cm square baking dish with parchment paper.
To make the cookie layer, blend in a food processor the shredded coconut and oats until you get a fine texture. Add coconut oil, maple syrup, vanilla extract, and salt until combined. Press the mixture into the prepared baking dish. Transfer to the oven and bake 10-12 minutes, until lightly golden and toasted. Remove from the oven and let cool.
To make the caramel, first soak the dates for a couple of minutes in boiling water. Drain and add to a blender. Add vanilla extract, salt, coconut oil and peanut butter. It has to be thick, if it is too thick add a splash of water to help it blend.
Spread the caramel onto the cookie layer and leave in the fridge while you melt the chocolate layer.
Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool for about 10 minutes.
Cut bars into 16 bars. Cover/dip each bar in chocolate, return to the fridge or freezer to firm up for about 10 minutes. These bars stay delicious for up to 2 weeks.
cookie layer
- 1 cup/90 g shredded unsweetened coconut
- 1/2 cup/50 g oats
- 1/4 cup/70 ml coconut oil
- 4 Tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp vanilla extract
caramel
- 1 cup/180 g dates
- 1 tsp vanilla extract
- 3 Tbsp peanut butter
- 1/4 cup/70 ml coconut oil
chocolate layer
- 350 g dark chocolate
- 1 Tbsp coconut oil
