Plant-Based Twix Bars

Ingredients

• 1 cup almond flour (For the shortbread)
• 2 tbsp maple syrup (For the shortbread)
• 2 tbsp coconut oil (Melted; for the shortbread)
• 0.5 tsp vanilla extract (For the shortbread)
• salt (A pinch; for the shortbread)
• 1 cup dates (Packed)
• almond flour (A little, to cover the dates while soaking; amount not specified)
• hot water (Enough to cover the dates; amount not specified)
• 3 tbsp coconut cream (For the date caramel)
• 1 tbsp coconut oil (For the date caramel)
• 0.5 tsp vanilla extract (For the date caramel)
• salt (A pinch; for the date caramel)
• 1 cup dark chocolate chips (For coating)
• 2 tbsp coconut oil (For melting with the chocolate)
• flaky sea salt (A little, for sprinkling on top; amount not specified)

Steps

1. 1

   Combine the almond flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt with a silicone spatula. Mix until the ingredients begin forming a dough; you may use your hands to finish combining it. The dough should have a consistency similar to wet sand.

2. 2

   Line an 8-by-4-inch loaf pan. Press the shortbread dough into the pan in as even a layer as possible, using your hands or a silicone spatula.

3. 3

   Bake the shortbread for 12 to 14 minutes. The source does not specify an oven temperature.

4. 4

   In a separate bowl, add the packed dates. Cover them with a little almond flour and enough hot water to submerge them. Let them soak for 10 minutes.

5. 5

   Drain the dates thoroughly, then transfer them to a food processor.

6. 6

   Add the coconut cream, coconut oil, vanilla extract, and a pinch of salt to the food processor with the dates.

7. 7

   Process the date mixture until it is silky and smooth, scraping down the sides of the food processor a couple of times if needed.

8. 8

   Spread the date caramel over the baked shortbread as evenly as possible with a silicone spatula. It may be sticky at this stage.

9. 9

   Freeze the layered mixture for 30 minutes.

10. 10

    Cut the chilled layers into 8 to 10 skinny sticks. Use the first stick as a size reference so the remaining pieces are as equal in size as possible. Set the sticks aside.

11. 11

    Place the dark chocolate chips and coconut oil in a small bowl. Microwave in 30-second increments, stirring as needed, until melted.

12. 12

    Dip each stick into the melted chocolate, coating all sides. Transfer the coated sticks to a lined baking sheet to cool.

13. 13

    If desired, drizzle a little additional melted chocolate over the tops for decoration and sprinkle each bar with flaky sea salt.

14. 14

    Freeze the coated bars for 10 more minutes, then serve.

Notes

The source does not specify the oven temperature. The amount of almond flour used to cover the dates and the amount of hot water are also unspecified. The recipe yields approximately 8 to 10 bars; servings are estimated at 10.

Nutrition per serving

• dessert
• vegan
• plant-based
• dairy-free
• gluten-free
• no-bake coating
• frozen dessert
• chocolate