Imagine biting into a chocolate bar that's not only incredibly delicious but also completely guilt-free and allergy-friendly. These homemade Vegan Gluten-Free Twix Bars are about to revolutionize your dessert game, proving that healthy treats can be just as satisfying (if not more!) than traditional candy bars. Whether you're a health-conscious foodie, have dietary restrictions, or simply love amazing desserts, this recipe will have you falling in love with every single bite of chocolatey, caramel-filled goodness.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Vegan, Gluten-Free
Serves: 12 bars
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 cup dates, pitted
- 1/4 cup almond butter
- 1 cup dairy-free chocolate chips
- 1 tbsp coconut milk
Instructions
- Prepare a square 8x8 inch baking pan by lining it with parchment paper, ensuring some overhang for easy removal.
- For the shortbread base, mix almond flour, melted coconut oil, and maple syrup in a bowl until a crumbly dough forms.
- Press the shortbread mixture firmly and evenly into the prepared pan, creating a compact base layer.
- Refrigerate the base for 15 minutes to allow it to set and become firm.
- For the caramel layer, blend pitted dates and almond butter in a food processor until smooth and creamy.
- Spread the date caramel evenly over the chilled shortbread base, using a spatula to create a uniform layer.
- Return the pan to the refrigerator and chill for an additional 10 minutes.
- Melt dairy-free chocolate chips with coconut milk using a double boiler or microwave, stirring until completely smooth.
- Remove the pan from the refrigerator and pour the melted chocolate over the caramel layer, ensuring complete coverage.
- Gently tap the pan to remove any air bubbles and create a smooth chocolate surface.
- Refrigerate the bars for 30 minutes or until the chocolate is fully set.
- Using the parchment paper overhang, lift the entire block out of the pan and place on a cutting board.
- Slice into 12 even bars using a sharp knife, cleaning the blade between cuts for clean edges.
- Store the bars in an airtight container in the refrigerator for up to 7 days.
Tips
- Use fresh, soft Medjool dates for the creamiest caramel layer possible
- Ensure your coconut oil is fully melted for a smooth shortbread base
- Chill each layer thoroughly to maintain perfect texture and easy cutting
- Use a sharp knife and clean it between cuts for pristine bar edges
- For extra flavor, consider adding a pinch of sea salt on top of the chocolate layer
- If the mixture seems too dry, add a little extra maple syrup or coconut oil
- Make sure to use dairy-free chocolate chips for a truly vegan experience
- Store in the refrigerator to maintain the bars' structural integrity
Nutrition Facts
Calories: 246kcal
Carbohydrates: 34g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 0mg
