Cookie, caramel and chocolate – What could be better?!
This Twix bar is the second creation in my “veganized popular confectionary chocolate” series! I tried to keep it simple and easy to replicate for ya’ll. Inspired by my coconut yoghurt caramel slice, I decided to use coconut yoghurt for the caramel layer in this bar and it worked perfectly!
Here is the recipe:
5-INGREDIENT VEGAN “TWIX” BARS
Makes: 6 bars
INGREDIENTS:
Biscuit base:
- 4 x vegan shortbread biscuits ( I used the @woolworths_au gluten-free Scotch finger)
- *Or if you want to make it yourself, my go-to is a batch of the GF Almond shortbread by @feastingonfruit
CARAMEL LAYER:
- 1 cup dates, pitted & soaked
- 2 tablespoons almond butter
- ½ cup coconut yoghurt ( I used @purecocobella )
CHOC COATING:
- 120g vegan dark chocolate
- 1 tablespoon almond butter
METHOD:
1. Line a small container with non-stick paper (mine was ~ 10 x 15cm)
2. BISCUIT BASE: Arrange the biscuits so that it fills the entire bottom of the container. You can cut a few and piece it together to fill the spaces
3. CARAMEL LAYER: Add the ingredients into a food processor and blend until smooth
4. Put the slice into the freezer for at least 2 hours to let the caramel set
5. Remove the slice from the freezer and cut into 6 logs.
6. CHOC COATING: melt the dark chocolate and stir in the almond butter until smooth. Pour the chocolate over each log. Put the chocolate bar back into the freezer for 30 more minutes until set.
** Store in the freezer and thaw for 5 mins at room temperature before eating!
Yum yum yum chomp away! Definitely let me know if you try this!