Vegan, Gluten-Free Snickers & Twix Bars

by - October 22, 2017


I feel like I need to get a bit more creative with how I introduce my recipes, but I keep coming back to - they're so good! Honestly though, these chocolate caramel bars are such a dream, and pretty darn close to the real deal. Actually, in my opinion they are the real deal! Anyways... Let's just get to the recipe as I'm sure that's what you're all here for!

Ingredients (makes 8-10 bars)
6 tbsp almond meal
3 tbsp coconut oil
1 tbsp maple syrup
Caramel layer
10-12 dates (medjool dates are my fave)
1 tsp peanut butter (optional - makes snickers instead of twix)
1 handful dry-roasted peanuts (optional - makes snickers instead of twix)
Chocolate coating
170g dark dairy-free chocolate
1 tsp coconut oil

Mix together the base layers and spread out into a baking tray. I used a bread tray to get the right length of the bars. Bake in the oven at 180*C or 350F  for 10-15 minutes until edges are golden brown. Then let it cool for 5 minutes.
Pit your dates and add them to a food processor along with the peanut butter if using. Process until you have a sticky date paste - stop and scrape down the edges as necessary as you go. Spread the date mixture on top of your base. It helps to do this with a spoon dipped in water as the water helps it not stick to the spoon as much. Press the peanuts into the date mix if using. Place in the freezer while making the chocolate coating. 
Melt the chocolate. As always, you can either do this in the microwave or by placing a bowl into/above a pot of simmering water and add the chocolate to the bowl. Make sure no water gets in the bowl, stirr continuously and don’t let it get too hot as chocolate can burn and get hard and clumpy. Add in 1 tsp of coconut oil to make it more smooth and runny. 
Remove the base from the freezer and cut it into bars. Dip each bar into the chocolate. Once all of them are coated, place them back in the freezer for about 15 minutes and then they are ready to enjoy! Store in the fridge. 

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