Why do the dates need to be soaked for the caramel layer?

Soaking the pitted dates in warm water for about an hour helps soften them significantly, making them much easier to blend into a smooth, creamy caramel consistency.

What kind of dark chocolate is best for the coating?

The recipe suggests using 2 cups of 75% dark chocolate for a rich, intense flavor, mixed with a tablespoon of melted coconut oil to achieve a smooth, dippable coating.

Can I prepare these 'Twix' Bars ahead of time?

Yes, you can prepare the base and caramel layers and freeze them. The finished bars can be stored in the freezer to keep the chocolate coating firm and the caramel chewy.

Are there any substitutions for the nut butter in the caramel?

The recipe suggests almond or cashew butter for the caramel layer, but you could likely use another creamy nut butter of your choice, keeping in mind it might alter the flavor slightly.

7 years ago

‘Twix’ Bars
[Vegan]

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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Several homemade vegan 'Twix' bars, featuring a golden coconut flour base, thick date caramel, and a dark chocolate coating, arranged on parchment paper.

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'Twix' Bars [Vegan]

Dairy Free

The combination of coconut base and gooey date caramel inside gives it such a delicious taste.

Ingredients You Need for ‘Twix’ Bars [Vegan]

For the base:

1 cup coconut flour
1/8 cup coconut sugar
1/3 cup coconut oil (or coconut cream)
1 tablespoon pure date syrup (alternatively use maple syrup)

For the caramel layer:

2 cups pitted dates (soaked in warm water for 1 hour)
2 tablespoons nut butter (almond or cashew)
1/2 teaspoon pure vanilla extract

For the coating:

2 cups dark chocolate (75%)
1 tablespoon of melted coconut oil

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How to Prepare ‘Twix’ Bars [Vegan]

Preheat the oven to 360ºF.
Place all the ingredients for the base in a medium sized bowl and mix together. Make sure that the dough is sticky enough by pressing it together with your fingers. If it's too crumbly, add some more date/ maple syrup and coconut oil.
Line a 24 cm baking tin with parchment paper and press the base dough inside until it is evenly spread (make sure to press it firmly and even it out, so it won't break apart). Bake at 360ºF for 10-15 minutes, until golden brown.
Place all ingredients for the caramel layer into a blender and mix for 3-5 minutes until combined. To help with the blending soak the dates in warm water for approx. 1 hour.
Spread the caramel layer over the base and freeze for 30 minutes.
Cut into small bars and coat with melted chocolate mixed together with the melted coconut oil. Set in the freezer to dry.