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Healthier Vegan Twix Bars

Flaky shortbread, date caramel, and dark chocolate layered together
5 from 6 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Servings 16

Ingredients
  

Shortbread Base

  • 2 1/2 cups almond flour
  • 1/2 cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt

Caramel Layer

  • 1 cup pitted Medjool dates
  • 1/2 cup coconut cream, from a full fat can of coconut milk
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla

Chocolate Layer

  • 8 oz dark chocolate, melted

Instructions
 

  • Preheat your oven to 325 degrees Fahrenheit and line a 9x9 baking dish with parchment paper. Set aside.
  • To prepare the shortbread base, add the almond flour, melted coconut oil, maple syrup, and sea salt to a small bowl. Stir until combined. Press the mixture evenly into your prepared baking dish. Bake in the pre heated oven for 19-22 minutes, until golden. Let cool completely.
  • Meanwhile, prepare the caramel layer by adding the pitted dates, coconut cream, sea salt, and vanilla to a blender. Blend until smooth. Pour evenly over the cooled shortbread and set in the freezer to chill.
  • Melt the dark chocolate and pour over the set date caramel layer. Place in the fridge to chill for at least 1 hour. Slice into 16 bars and enjoy. Store in the fridge or freezer.