Homemade Vegan Twix Bar Squares
Ingredients
Shortbread layer
- 1/2 cup coconut flour
- 1/2 cup ground almonds
- 1/3 cup coconut oil, melted
- 3 tbsp maple syrup
Caramel layer
- 1/2 cup peanut butter (almond butter also works)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
Chocolate layer
- 70g dark chocolate
- 1 tbsp coconut oil
Preparation
Preheat oven to 180 degrees Celsius.
Mix together the coconut flour and ground almonds with melted coconut oil and maple syrup in a bowl until thoroughly combined.
Line an 8x8 baking dish or loaf tin with parchment paper and pack down the shortbread mixture into the base using a silicone spatula or spoon. If the mixture sticks, dip the spatula in melted coconut oil and continue pressing evenly.
Bake for 10 minutes or until golden brown, then remove and let cool completely.
Combine nut butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over medium-low heat and heat until completely liquified, whisking together for about 2-3 minutes.
Remove the caramel mixture and let it cool completely.
Break up chocolate bar into a small bowl and add coconut oil. Warm in microwave for 30-second intervals, stirring in between, until completely liquified, or heat over the stove.
Once shortbread and caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in refrigerator until it hardens, about 20-35 minutes.
Remove from fridge and pour chocolate over the top, spreading out evenly. Set back in fridge for 5-10 minutes to harden.
Once chilled, remove the hardened mold by pulling on the sides of the parchment paper. Lay on a cutting board and slice into strips using a sharp knife.
Ready to serve. Enjoy! Store in an airtight container in the refrigerator.
