Raw Vegan Twix Bars
Ingredients
Cookie base
- 1 1/2 cup ground cashews
- 4 tbsp melted coconut oil
- 1/2 tsp vanilla extract
- pinch of pink salt
Date caramel
- 15 pitted dates
- pinch of pink salt
- 1/4 cup filtered water
- 1/4 tsp vanilla extract
Chocolate coating
- 1/4 cup raw cacao powder
- 1 cup melted cacao butter
- 1 tbsp coconut sugar
Preparation
Grind the cashews, then add the rest of the cookie base ingredients and combine until a dough forms.
Line a baking pan with waxed paper and pat the dough down evenly on the base of the baking pan. Freeze while making caramel.
Blend the caramel ingredients in a high speed blender and pour over the cookie base evenly, then freeze again.
Melt cacao butter over a double boiler or in a chocolate melter. Whisk in coconut sugar and cacao powder.
Cut the cookie base and date caramel into bite size bars or whole bars, such as 16 mini bars.
Dip the mini bars or full size bars in chocolate sauce, let set, then dip again until bars are completely coated.
Store in the freezer for longer storage or in the fridge for up to two weeks.
