Craving a classic Twix candy bar? Make this plant-based version from the Vegan Chocolate Treats cookbook instead! A simple, date-and-cashew butter caramel comes together in a flash to pair with buttery biscuit cookies and rich chocolate.
What you need:
For the biscuit base:
½ cup plus 2 tablespoons oats
6 tablespoons ground almonds
¼ teaspoon salt
¼ cup cashew butter
¼ cup maple syrup
For the caramel:
¼ cup cashew butter
2 tablespoons water
¼ cup Medjool dates, pitted
1 tablespoon coconut oil
¼ teaspoon salt
For the chocolate coating:
½ cup coconut oil or cacao butter
3 tablespoons maple syrup
4 tablespoons cacao powder
2 tablespoons cashew butter
What you do:
- For the base, preheat oven to 350 degrees. In a food processor, pulse oats until a flour texture is achieved. Transfer to a medium bowl, stir in almonds, salt, cashew butter, and maple syrup, until a sticky dough is formed.
- Divide into 8 to 10 equal-sized balls and shape into bars. Place on a baking sheet and bake for 4 to 10 minutes, or until just becoming golden. Set aside and let cool for 1 hour.
- For the caramel, in a blender or food processor, add all ingredients and blend for 2 minutes, or until smooth.
- On top of biscuits, spoon caramel, using the back of a spoon to spread evenly. Place in freezer for 1 hour.
- For the chocolate coating, in a double-boiler over low heat, melt oil, then stir in remaining ingredients and mix well.
- Dip biscuits one by one into chocolate, then repeat until all chocolate is used up. Place in refrigerator for 10 minutes to let set, then enjoy or store in an airtight container in refrigerator for up to a week.
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Originally posted 2023-10-19 09:00:00.