These vegan Twix bars are such a winner! One of the favourite sweet treats that I’ve made so far. The combination of coconut base and gooey date caramel inside gives it such a delicious taste, I could easily eat 5-6 of them at once! Plus they are super easy to make. I like to prepare a huge box and store them in the freezer because I like the caramel layer a bit more firm, but that’s up to your taste! I’ve been eating them for the past 2 weeks almost every day, as they go great with my afternoon cup of tea (or coffee). Now that I finished all of them (with the kind help of my boyfriend), it’s time to make another round! 🙂
- For the base:
- 1 cup coconut flour
- ⅛ cup coconut sugar
- ⅓ cup coconut oil (or coconut cream)
- 1 Tbsp pure date syrup (alternatively use maple syrup)
For the caramel layer:
- 2 cups pitted dates (soaked in warm water for 1 hour)
- 2 Tbsp nut butter (almond or cashew)
- ½ tsp pure vanilla extract
- 400gr dark chocolate (75%)
- 1 Tbsp of melted coconut oil
- Preheat the oven to 180°C.
- Place all the ingredients for the base in a medium sized bowl and mix together. Make sure that the dough is sticky enough by pressing it together with your fingers. If it's too crumbly, add some more date/ maple syrup and coconut oil.
- Line a 24 cm baking tin with parchment paper and press the base dough inside until it is evenly spread (make sure to press it firmly and even it out, so it won't break apart). Bake at 180°C for 10-15 minutes, until golden brown.
- Place all ingredients for the caramel layer into a blender and mix for 3-5 minutes until combined. To help with the blending soak the dates in warm water for approx. 1 hour.
- Spread the caramel layer over the base and freeze for 30 minutes.
- Cut into small bars and coat with melted chocolate mixed together with the melted coconut oil. Set in the freezer to dry.
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Deborah Bosanquet says
Mmmmmm can’t wait to try these
Hope you’ll be happy with the result 🙂 xx
Jayne Fallik says
veggie en folie says
why am I SO LAZY o_O
Elaine Vessell says
Maintain the great work and generating the crowd!|
Hi! I was wondering. can you replace the coconut oil, with another type of oil ? Regards, Simone
Hi! 🙂 Replacing the coconut oil in baking is a tough one. The only two things I can think of right now would be vegan butter (melted) or a relatively neutral vegetable oil, like canola (although I’m really not sure if it will turn out exactly the same, since I’ve never tried it). If you try it with one of these, please let me know how it turned out 🙂
simone ros says
Hello Kirsten, are the measurments UK or US standard?
Hi! 🙂 All measurements are UK standard!
Oh my gosh! This was sooooo tasty! My friends love me more right now… Thank you!!!
Hi Kirsten! We don’t have date syrup neither maple syrup here in Brazil, do you know if i can replace with another ingredient?
Hi Paula! 🙂 Instead of the maple syrup (which is mainly for the consistency of the dough) you could add the same amount of almond milk. As it already has a sweetener inside the sticky maple syrup is mainly to make the dough stick together. This can also be achieved with either just more coconut oil, almond milk or maybe agave syrup if it’s available 🙂
Cvetelina Ninkova says
Natalia Slezakova says
Hi Kirsten! I wanted to ask whether it is possible to replace coconut flour with some other ingredient for instance with oats or almond flour?
Thank you very much for your tip! 🙂
Hi Natalia 🙂 Almond flour should work! xx
in your healthy twix recipe for the base element what can I substitute for the coconut sugar please
I would replace it with liquid sweetener of your choice (maple or date should work great) and then up the flour amount a tiny bit to keep the ratios 🙂
Zoe Stewart says
Once these are made how long with they keep for if you either freeze them and take them out as desired, or if they are kept in the fridge?
In the freezer they should keep for a minimum of 3 weeks easily and fridge 1.5-2 weeks I´d say 🙂
I tried to make the Twix bars yesterday. They taste wonderful but the base is very hard so I couldn´t cut it properly and it´s hard to bite. Has this happened to anyone else?
I’m making these for someone with a nut allergy? Would pumpkin seed butter or tahini work? Can you recommend a substitute for the nut butter?
I’d suggest tahini or sunflower seed butter! 🙂