Raw Vegan Twix Bars

Raw Vegan Twix Bars | VG | GF | RSF |

Ingredients

Base ~

• 1 1/4 cup oat flour

• 1/4 cup coconut oil

• 3 tablespoons coconut flour

• 2 tablespoons date syrup

• pinch of salt

Caramel ~

• I cup soft medjool dates (soaked in water if needed)

• 1 tablespoon date syrup

• 1 tablespoon raw cashew butter (almond butter or tahini works too)

• 1 tsp vanilla extract

• pinch of salt

• 2 tbsp cashew milk (any non dairy milk or water works too)

Chocolate ~

• 3 tablespoons cacao powder

• 3 tablespoons date syrup

• 2 tablespoons coconut oil

• splash of water to thin

Instructions

1. Start by making the cookie base. Mix together oat flour, coconut oil, coconut flour, date syrup, and salt. Form the dough into a rectangle about 1/2 inch thick on a flat surface such as a cutting board topped with parchment paper. Set in the freezer while you make the caramel.

2. In a food processor or high speed blender, add in the dates, date syrup, almond butter, vanilla, maca powder (optional) salt, and a splash of water to blend. Blend together until you reach a creamy but thick caramel consistency.

3. Take the base out of the freezer and spread the caramel evenly on top. Pop back in the freezer for 30 minutes or so. Next make the chocolate!

4. In a small bowl, add cacao powder, maple syrup, and coconut oil. Stir together and add in small amounts of water until you reach a smooth consistency similar to melted chocolate.

5. Take the caramel base out of the freezer and cut into six even bars. Coat each one with the chocolate and sprinkle with pink Himalayan salt (optional but highly recommended). These are best stored in the fridge or freezer. You can cut them into smaller bite size pieces or leave them as full size bars. Enjoy!