I’m sorry, guys. It seems to have been ages since I last posted a recipe – it’s been so manic here. Although, really, it’s been good manic, so I can’t complain!
I have welcomed a few new clients, so the last few weeks have been spent testing new recipes (hurrah!) and getting busy in the kitchen. Wonderful, but not always the easiest when juggled with three ravenous boys, looking to thief any creations going spare…
Anyway, I hope to bring some posts back with a little bit of a bang – here is a chocolate fest worthy of any Easter celebration! Say hello to my vegan-friendly, raw Twix Bars.
I originally made these homemade Twix bars a few years ago, when I first discovered raw desserts. They have always remained one of my favourites, yet I never got around to posting a recipe over on here (read: the bars never lasted long enough for me to photograph them…!)
These bars contain a delicious macadamia crust, which lends an almost buttery, shortcrust taste to the base.
They’re also filled with lashings of luscious, gooey, delicious date caramel. Because can you really ever have too much date caramel…? I think not!
If you want to follow a stricter raw recipe, then make your own chocolate to dunk these in. However, if you’re more pressed for time, then simple melt up your favourite dark chocolate, and dunk away! Anything for an easy life, right?
Anyway, I truly hope you enjoy these Twix bars as much as me and my brood do. I promise that they’re worth every last one of these steps – and they’ll probably be devoured in seconds!
No-Bake Twix Bars (Vegan, Raw)
- Makes 8 bars
- For the base –
- 1 cup macadamia nuts
- 1/2 cup coconut flour
- 3 tbsp cashew butter
- 2 tbsp Lucy Bee coconut oil
- 2 tbsp brown rice syrup
- 1 tsp vanilla paste
- Pinch salt
- For the caramel –
- 12 Medjool dates, pitted and soaked in hot water for 10-20 minutes
- 2 tbsp almond butter
- 2 tbsp date syrup
- 2 tbsp Lucy Bee coconut oil, melted
- 1.5 tbsp oat cream
- 1 tsp vanilla paste
- Salt (to taste)
- For the chocolate –
- Use this recipe here, OR melt 100g dark chocolate (85% cacao solids or above) with 1 tbsp coconut oil in a bain marie
- Start by making your base. Blitz together the macadamias until they form a fine powder, similar to ground almonds. Pulse in the coconut flour and salt. Gently melt together the coconut oil and cashew butter, stirring until smooth, then remove from the heat and place in a bowl. Tip in the macadamia / coconut mixture with the remaining ingredients, then stir until well combined.
- Press the dough into a lined loaf tin OR into small, rectangular silicone moulds, such as these (recommended – it makes for a more uniform bar!). Place in the freezer to set.
- In the meantime, make your date caramel by blending together all ingredients, apart from the coconut oil, until completely smooth. Taste and adjust the sweetness / taste, then blend some more, pouring in the coconut oil until combined.
- Spoon the caramel over the set bases, smoothing down with the back of a spoon. Place back in the freezer to set overnight.
- If you didn’t use individual rectangular moulds, remove from the loaf tin once set, and cut into ‘bars’ – you may need to allow to stand at room temperature for 10-20 minutes, before you can slice. Place back in the freezer and allow to set once more, while you make your chocolate.
- Prepare your chocolate according to the method you’re taking, then allow to cool for a few minutes. Dunk your set bars into the melted chocolate, then allow to set. Eat immediately, or store in the freezer until ready to eat (remove 10-15 minutes before eating). Enjoy