Raw Vegan Twix Bars
Thursday, August 8, 2019
Easy, healthy raw vegan twix bars with an almond flour base, date caramel center, and dark chocolate topping. Gluten-free, vegan, and refined sugar-free.
Ingredients
BASE LAYER
1 1/2 cups almond flour
3 TBSP unrefined coconut oil (or sub coconut butter if OF)
1/4 cup (~5) Medjool dates
DATE “CARAMEL” LAYER
1 1/4 cup Medjool dates
1/4 cup nut butter (I used peanut butter!)
1–2 TBSP unsweetened almond milk
pinch of Himalayan sea salt
CHOCOLATE LAYER
4 bars Hu Kitchen Salty Dark Chocolate (~8 oz. dark chocolate)
Instructions
Line an 8×8 inch pan with parchment paper and set aside.
Add the almond flour, unrefined coconut oil, and dates to a food processor or high speed blender and pulse until well combined.
Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend until thick and creamy, scraping down the sides as needed to recombine. Remove pan from the freezer and spread the mixture in an even layer on top of the crust. Place the pan back in the freezer for ~30 minutes until the caramel layer sets.
Full instructions recipe visit: https://www.floraandvino.com
Ingredients
BASE LAYER
1 1/2 cups almond flour
3 TBSP unrefined coconut oil (or sub coconut butter if OF)
1/4 cup (~5) Medjool dates
DATE “CARAMEL” LAYER
1 1/4 cup Medjool dates
1/4 cup nut butter (I used peanut butter!)
1–2 TBSP unsweetened almond milk
pinch of Himalayan sea salt
CHOCOLATE LAYER
4 bars Hu Kitchen Salty Dark Chocolate (~8 oz. dark chocolate)
Instructions
Line an 8×8 inch pan with parchment paper and set aside.
Add the almond flour, unrefined coconut oil, and dates to a food processor or high speed blender and pulse until well combined.
Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend until thick and creamy, scraping down the sides as needed to recombine. Remove pan from the freezer and spread the mixture in an even layer on top of the crust. Place the pan back in the freezer for ~30 minutes until the caramel layer sets.
Full instructions recipe visit: https://www.floraandvino.com