Vegan Twix Bar

Whoever said that you have to give up your favourite classic candy bars once you become vegan is a big fat liar, and we’ve got just the recipe to prove it to ya!

Twix are one of those things that everybody loves, I don’t think I’ve ever met anybody that would claim to dislike these prewrapped millionaire shortbread bites, and, in fact I remember it being pretty hard to convince anybody to share even one of the two caramel bars that came in a package. Although the store-bought versions aren’t plant based, you can easily make your own for a slightly healthier version loaded with fibre & healthy fats (I’m all about them brain-boosting fats if you couldn’t already tell)!

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Ok I’m not gonna beat around it… making shortbread is a process, this stuff is delicate and you just gotta have some patience to work it into these light little bites. Start by whipping together the room temperature butter, coconut nectar, and salt. Beat them until they’re light and combined!

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After everything’s nice and whipped you’ll want to simply sift in the rest of the dry ingredients and combine them together into a slightly dry dough, adding coconut oil a tablespoon at a time if your dough is having a hard time coming together. You should be able to form it into a firm ball without having it fall apart in your hands.

After this I press my dough into a square pan and press it down very firmly for about a minute or until the dough is completely smushed (baking term… smushed) together. Alternatively you could roll the dough out between two pieces of parchment to however thick you would like your cookies to be. We’d suggest about 1/2″ in size.

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With a pizza roller or a pastry crimper slice the dough into “twix”-esque portions. This is the part where you’ll have to find it in you to be patient as the dough will crumble apart every so often, just smush & roll it back together and continue on again until you have about 12 cookies. Pierce each cookie with a fork to ensure they won’t crack or bubble while baking.

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Top these cookies with a simple blended date caramel (recipe down below) & let sit in the freezer until firm (about 5 hours or overnight) and then top with your favourite dark-chocolate!! Easy as that!

Let us know if you make them, we hope you enjoy!

RECIPE: Makes 12 Twix Bars

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Ingredients:

Vegan Twix Bars

Cookie

  • 1/4 cup softened vegan butter (Earth Balance)*
  • 2 tsp coconut nectar
  • 1/4 tsp vanilla extract
  • 1 1/4 cup whole wheat flour
  • 1/8 tsp salt
  • 1/8 tsp cinnamon
  • 6 tbsp melted coconut oil

Date Caramel

  • 2 cups dates, soaked for a few minutes to soften
  • 1 cup almond milk
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract

Chocolate

  • 1/4 bar of dark chocolate melted

Steps:

15 minutes prep, 10 minutes to bake, chill for 5 hours or overnight.

  • Beat together the vegan butter, coconut nectar, vanilla, and salt.
  • Add to this the whole wheat flour and cinnamon, mix in carefully.
  • Add in the melted coconut oil 1 tbsp at a time until the dough comes together to form a ball.
  • Roll out the dough and press it together to keep its form.
  • Cut the dough into twix-shaped fingers with a pizza roller or pastry crimper.
  • Pierce each finger with a fork.
  • Preheat the oven to 350F and bake for 10 minutes or until slightly golden brown.
  • While the cookies are baking add all the ingredients for the date caramel to a highspeed blender and blend on medium speed until a caramel like paste forms.
  • Allow the cookies to cool and then top with a tbsp of the date caramel, smoothing out the top.
  • Allow these to chill in the freezer for 5 hours or until the date caramel is firm, preferably overnight.
  • Once chilled melt down some dark chocolate and coat each bar with however much chocolate you’d like.
  • Enjoy!
Nutritional Information:
Per 1 twix bar–
Calories: 177cal | Total Fat: 10g | Sat Fat: 6.4g | Unsat Fat: 1.7g | Carbohydrates: 19g | Natural Sugar: 8g | Fibre: 4g | Sodium: 44mg | Protein: 2.2g
* for a healthier option opt vegan butter for softened coconut oil
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