Vegan Twix Bars
Delicious vegan version of a twix!
Family friendly
Ingredients
For the shortbread base layer
- 1 1/2 cup Packed fine almond flour
- 3 1/2 tbsp Melted coconut oil
- 2 1/2 tbsp Pure maple syrup
- 1 tsp Vanilla extract
- 1/4 tsp Salt
For the Gooey nut butter layer
- 2/3 cup Smooth nut butter
- 1/3 cup Pure maple syrup
- 1 tsp Vanilla extract
- 1/4 tsp Sea salt
- 1/2 cup Coconut cream
For the chocolate layer
- 1 cup Chocolate chips
- 1.5 tbsp Coconut or nut oil
Instructions
Shortbread layer
- Pre-heat oven to 350° F (175° C). Line an 8×8 in tray with parchment paper. (Sometimes you have to improvise – I had an 8x13ish tray and put a pyrex tupperware in one side to shorten the baking area which works for this!)
- Mix all shortbread layer ingredients together thoroughly.
- Press into tray evenly. Poke holes with a fork a few times.
- Bake for 10-12 minutes. You are looking for a light golden color. Let cool
Middle layer
- In a pot combine all gooey nut butter layer ingredients over medium heat. Stir until incorporated and just starts to bubble (keep stirring).
- Pour over cooled base layer.
- Place in fridge for 1 hour or freezer for 20-30 minutes. (I prefer the fridge)
For the top layer
- Chocolate gems and coconut oil in pot over medium heat, stir until melted and combined.
- Pour over chilled layers and return to fridge.
- Remove when cooled. Pull out of tray with parchment and cut into thin rectangles! (slice the whole thing in 1/2 and then slice 8 ish times)
Nutrition
Calories: 269kcalCarbohydrates: 19gProtein: 5gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 120mgPotassium: 140mgFiber: 2gSugar: 14gVitamin C: 0.2mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!
on 11 November 2020
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