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Vegan Twix Bars

Crunchy biscuit base, smooth and salty homemade date caramel and a thin layer of crispy chocolate – the ultimate sweet treat.
Servings: 8 bars

Ingredients

For the caramel

  • 200 g pitted dates
  • 100 ml plant milk
  • 1/2 tsp sea salt
  • 1 tsp smooth peanut or almond butter

For the biscuit

  • 200 g digestive biscuits
  • 9 tsp coconut oil, melted

For the chocolate topping

  • 60 g dark chocolate
  • 1 tsp coconut oil

Instructions

To make the caramel

  • Place all of the ingredients in a blender and whizz until smooth. Taste and add more salt if required.
  • Place in the fridge until needed.

For the biscuit

  • Line a loaf tin with baking parchment.
  • To make the biscuit base, place the biscuits in a food processor and blitz until they are like fine crumbs. Stir in the melted coconut oil.
  • Press into the bottom of the loaf tin to form an even layer then pour the salted caramel over the top. Place in the freezer for 2 hours.

Once chilled

  • Place the chocolate in a microwave-safe dish. Microwave for 30 seconds, give it a stir then repeat until all the chocolate is melted. Stir in the coconut oil.
  • Remove the caramel-covered bars from the tin and cut into thin, finger-width sizes.
  • Using a fork, dip the bars in the melted chocolate, covering them completely. Place on a parchment-lined tray and repeat until all bars are dipped. Refrigerate for about 20 minutes or until set.