Vegan Brown Butter Caramel Twix Bars
Ingredients
- 1 cup almond flour (112g)
- 3-4 tbsp coconut flour (21-28g)
- 1/4 cup + 1 tbsp coconut butter (75g)
- 1/4 cup maple syrup (70g)
- 1 tsp vanilla extract
- 1 cup soft dates (165g)
- 1/4 cup + 1 tsp browned coconut butter (65g)
- 1/4 cup coconut cream OR plant based milk (60g)
- 1 tsp vanilla
- 1/8 tsp salt
- 1 bar of dark chocolate
Preparation
Preheat oven to 325 F.
Mix the melted coconut butter, maple syrup and vanilla together until combined.
Then add in the almond flour and 3 tbsp of coconut flour.
If it feels too wet, add in one more tbsp of coconut flour.
Press into a lined 6x6 inch baking pan and bake for 12-15 mins, or until the edges are lightly browned.
Once out of the oven, allow it to cool for at least 10 minutes.
For the caramel, add the dates, melted browned coconut butter, coconut cream, vanilla and salt into a blender and blend until smooth.
Scrape down the sides if needed.
Pour the caramel over the biscuit and spread evenly using the back of a spatula.
Place into the freezer for at least 1 hour.
Once out of the freezer, slice into 12 bars.
Place them back into the freezer to firm up for 10 minutes.
In the meantime, melt down your chocolate coating.
Line a tray with parchment paper.
Take the bars out of the freezer.
Dip each bar into the chocolate coating using a fork and place onto the lined baking tray.
The chocolate will harden quickly if your bars are still cold.
You can enjoy them right away.
