Vegan (Gluten-free) Twix Bars

Healthy twist on a Twix…even the kids approved!!

Vegan (Gluten-free Twix)

COOKIE LAYER

• 3/4 cup almond flour

• 1/2 cup corn starch

• 1/4 tsp baking soda

• 1/4 tsp sea salt

• 2 Tbsp solid coconut oil (if it’s liquid, place in the refrigerator for a few minutes)

• 2 tsp maple syrup

• 2 Tbsp ice cold water

CARAMEL LAYER

• 15 large medjool dates, pitted

• 1 tsp vanilla extract

• 1 Tbsp water

CHOCOLATE COATING

• 2 cups dark chocolate chips

DIRECTIONS

Preheat oven to 350 F and line an 8 inch square baking dish with parchment paper.

Place the pitted dates in a small mixing bowl. Pour boiling water over the dates until they are just covered. Set aside.

In a food processor combine almond flour, cornstarch starch, baking soda, and salt and pulse a few times to combine.

Add in solid coconut oil and pulse until it forms small crumbs. Add the maple syrup and ice cold water and pulse until a dough forms.

Transfer dough to your parchment-lined baking dish and press into an even layer using a spatula or damp hands. You want it to be thin and even. Bake dough in the preheated oven for 25-30 minutes, until the edges begin to turn golden and the center of the dough is firm to the touch.

While the dough is baking, make your caramel. Drain the dates and place your soaked dates in the food processor. Pulse a few times to break up the dates. Add vanilla and mix. Scrape down the sides of the food processor and begin adding water,1 teaspoon at a time until the mixture blends easily in the food processor. It will be very thick and sticky but also be spreadable and smooth.

Remove your cookie layer from the oven and let cool for 10 minutes. Spread the date caramel over the cookie layer evenly into all corners of the baking dish. Use the parchment paper to carefully lift and slide the bars onto a cutting board (be careful as the crust is delicate and can crack easily).

Cut the square in half. Then cut each half into 10 even bars, about 3/4-inch wide.

Place the chocolate chips in a microwave safe bowl and melt (I like to start with 1 minutes and then go in 30 second increments until it is all melted and smooth).

Carefully place your Twix bars onto a cooling rack and place the cooling rack over a sheet tray with some parchment paper to catch drips from the chocolate. Use a spoon to carefully scoop a heaping tablespoon of melted chocolate and pour it onto each bar individually. With the back of the spoon, spread the chocolate and encourage it to go down the sides of the bar. Add more chocolate in the spots that need it. Chill the bars in the refrigerator for about 10 minutes and then flip and coat the other side. Place them back in the refrigerator for at least 10 minutes to set the chocolate. ENJOY!