Homemade Vegan Twix Bars
A traditional shortbread crust layered with gooey caramel filling and a sweet dark chocolate topping. A delicious vegan remake to a classic recipe.
- 2 cups coconut flour
- 1 cup maple syrup
- 1 cup coconut oil, melted
- 2 tsp vanilla extract
- 1 cup creamy almond butter
- 6 tbsp maple syrup
- 1/2 cup almond milk
- 6 tbsp coconut oil, melted
- 8 tbsp cacao powder or cocoa powder
- 3 tbsp maple syrup
In a large bowl mix all ingredients until well combined.
Line and 8x8" baking dish with plastic wrap or if you have a square 8x8" spring form pan you can use that without the plastic wrap. Press the shortbread dough on the bottom the pan and smooth it out evenly. Use your fingers to evenly distribute it. Place in the freezer to set while you make the caramel filing.
In a small to medium saucepan on medium heat add in all ingredients and stir to combine and heat until warmed through. Remove from heat and pour on top of shortbread crust spreading out evenly with a spatula.
Place back in the freezer to set for 3 hours or more. You can do overnight too. The caramel filling will not fully freeze and all the shortbread crust needs is a few minutes to thaw.
In a bowl whisk all ingredients until smooth and creamy. Pour on top of caramel filling after it has set for the allotted time and place back in the freezer for 10 minutes or so for the chocolate to set.
Once set remove from freezer, cut into bars. Dip your knife in hot water for clean cuts and clean the knife in between cuts as well. Serve and enjoy!
- Cook time reflects how long it should be kept in the freezer to set before adding the chocolate topping.