Recipe: The most amazing homemade Twix bars – vegan, paleo + gluten-free

Vegan Twix

Today I am mostly giving thanks to Bakerita. These homemade Twix bars are my new favourite discovery. They are vegan, paleo and gluten-free and the first dessert I have ever made using coconut flour – which is an ingredient I’ve had in my cupboard for a while and have been itching to use (I’m that sad).

As you can probably tell, I have a mild obsession with making desserts vegan and nutritious. Which is weird, because I am not even a sweet tooth. I just get so much satisfaction creating these incredible-tasting sweet things that are simultaneously good for you. And these vegan Twix bars are my new favourites. They are to die for. And they certainly don’t taste “guilt-free” (which is actually a terminology I don’t like, but hey it’s early and I can’t think of another way to say it). But I digress…

You want to know to make these bad boys! Right? I’ve adapted Bakerita’s creation slightly, because I thought it would be nice to use dates and reduce the maple syrup content for the caramel layer. Mostly because I was running out of maple syrup, but also because if you are based in the UAE like me, it’s nice to use our local sweet nugget isn’t it? I hope you enjoy making these and go as bonkers as I did for them…

IMG_7381.jpeg

INGREDIENTS

For the Biscuit Base:

– 2/3 cups of of coconut flour

– A pinch of the finest salt you have

– 3 tablespoons of raw/pure maple syrup

– 1/3 cup of organic pure coconut oil (solid)

For the Caramel Layer:

– 4-6 juicy dates (depending on your preference for sweetness)

– 1/2 cup of almond butter

– 2 tablespoons of raw/pure maple syrup

– 1 teaspoon of the finest vanilla extract you can get your hands on

– A pinch of the finest salt you have

For the Chocolate Layer:

– 1/4 cup of organic pure coconut oil (melted)

– 1/4 cup of raw cacao powder

– 2 tablespoons of raw/pure maple syrup

– Optional: A pinch of the finest flaky sea salt you have (to top the chocolate)

METHOD

  • Pre-heat your oven to gas mark 4 / 180c / 350f
  • Ideally you have a 14×5” tart pan or 8×8” square pan. If not, just use what you have (but make sure it’s at least an inch thick and go too big rather than too small). Line your chosen pan with baking paper.
  • Take a nice big mixing bowl. Add the coconut flour and the salt. Swish it around with your hand to combine. Next, stir in the maple syrup. Stir everything around with a spoon until it’s evenly mixed and crumbly.
  • Add the coconut oil (solid) to the mixture. Now it’s time to get your hands dirty. Think of the coconut oil as your butter and follow the same process of making pastry – crumble everything with your fingertips, work out the big chunks of coconut oil by melting them with your finger tips. Keeping working the mixture until it’s all combined and you can shape it into a ball.
  • Once you have your biscuit base done, carefully press it down into to your lined baking dish. I used my fingers to pat it down. Tip: I used a tart dish that was bigger than I needed and everything still worked out fine, just make sure you have an even, well-combined biscuit base and round off the edges nicely.
  • Place your biscuit base in the oven for around 9-10 minutes. Keep an eye on it. Take it out when the edges have turned slightly golden. Turn oven off. Set aside the biscuit base to cool.
  • Next up – the caramel layer. Yum.
  • Put all of the ingredients for the caramel layer into a saucepan – apart from the dates. Stir it over a low heat and keep it there until it’s nicely combined. Now add this mixture to your blender with the dates. Whizz everything together. Taste the caramel, if you feel it’s not sweet enough add more dates or maple syrup. If you feel it’s maybe too sweet or not thick enough, add a little more almond butter. Go confidently in the direction of your caramel dreams!
  • Set the caramel mixture aside whilst you wait for your base to cool. If you like, you can speed this up by placing it in the fridge now (the biscuit base).
  • Once the biscuit base is cool enough, spread over your gooey caramel layer. Put this in the fridge to set whilst you finish up the last and easiest bit: The chocolate layer.
  • To make the chocolate layer simply whisk together all of the ingredients (bar the flaky sea salt). Make sure there are no lumps or bumps and taste it to make sure it’s sweet enough.
  • Take your creation out of the fridge and carefully pour over the chocolate sauce, use a metal spoon to evenly spread it.
  • Last but not least: If you are using it, sprinkle over a modest smattering of your finest sea salt flakes.
  • Place the twix tart back in the fridge until the chocolate layer has set and then cut it up into portions (you can do batons – like I did below – or squares). Store these wonderful little vegan Twix in the fridge. Marvel at their beauty. Bon appetite!

IMG_7382.jpeg