Homemade Vegan Twix-Style Candy Bars
Ingredients
Base
- 150g coconut flour
- 140g coconut oil (Solid)
- 4 tablespoons maple syrup
- 1/4 teaspoon salt
Caramel
- 120g almond butter
- 70g coconut oil (Melted)
- 85g maple syrup
- 1 1/2 teaspoons vanilla extract
Chocolate
- 150g dairy-free dark chocolate
- 2 tablespoons coconut oil
Preparation
Base
Pre-heat oven to 178C/350F and line a square baking tin with grease proof paper.
In a mixing bowl, combine coconut flour, coconut oil, maple syrup, and salt. Mix and bring together with hands until dough forms.
Press dough into lined tin and bake for 10 minutes until golden. Allow to cool fully before topping.
Caramel
In a mixing bowl, add almond butter, melted coconut oil, maple syrup, and vanilla extract. Mix until smooth.
Pour over base and refrigerate for an hour to set.
Chocolate
Fill a small saucepan with hot water and place a heat-proof bowl on top.
Add chocolate and coconut oil and melt until smooth.
Smooth chocolate over caramel layer, even out with spatula or spoon, and refrigerate until set, about 30 minutes.
Once solid, heat a knife and cut into bars.
Serve cold as they soften at room temperature. Store in sealed container in fridge, best eaten within a few days.
