Vegan ✔ Refined Sugar-Free ✔ Gluten-Free ✔
Twix with a twist! These homemade Twix bars are a new take on the delicious chocolate bars we love. Why? Because they are awesome! They fit everyone’s diet while being tasty. These bars have a crunchy base and a creamy caramel center smothered in vegan chocolate.
For once, the copycat is better than the original. You know we would never let you down. Sunchef’s Twix bars are a triple trouble since they are gluten-free, sugar-free, and dairy-free. So if you’re craving some sweet snack, this dessert is perfect to satisfy your craving with its natural sweetener and keep you from joining the dark, unhealthy side.
This snack bar is perfect for kids too. It keeps for several days in the fridge so you can enjoy it with your family whenever the sugar craving strikes.
Ready to bake? We know we are!
You will need:
1 baking tray
1 parchment paper
1 frying pan
You can find all the ingredients listed below on Mint Basil Market.
BISCUIT BASE INGREDIENTS
1 cup Almond Flour
3 tbsp melted and cooled Coconut Oil
2 tbsp Maple Syrup
1 tsp Vanilla Extract
¼ tsp Salt
CARAMEL CENTER INGREDIENTS
2/3 cup Sunchef’s Crunchy Peanut Butter (smooth works as well)
1/3 cup Maple Syrup
1/4 cup Coconut Oil
CHOCOLATE TOP INGREDIENTS
3/4 cup dark chocolate
1 tbsp. coconut oil
This recipe is divided into three easy parts. So let’s get started!
I - Making the biscuit base
Gradually add to a bowl almond flour, coconut oil, maple syrup, vanilla extract, and finally a pinch of salt. Mix well until you get a solid paste.
Grab your baking tray and place the parchment paper. Transfer your mixture to the tray and spread evenly.
Preheat your over at 180°C. Bake your Twix base for 10 minutes or until the crust is golden. Then let cool for 10 mins.
II - Making the caramel center
While the crust is baking, gradually add to your second bowl the crunchy peanut butter, coconut oil, and finally maple syrup. Mix well until you get a crunchy paste.
Light your stove and simmer your crunchy paste on low heat for 2 mins in the frying pan.
Get your baking tray that was cooling on the side and add the paste directly on top. Spread evenly.
Freeze for 20 mins.
III - Making the chocolate top
While your base and center are chilling (pun intended), prepare a double boiler. Add the chocolate and coconut oil and allow to slowly melt. Mix often.
Once everything has melted, remove the bowl from the stove.
Get your baking tray from the freezer and pour the melted chocolate on top. Smooth it out and place the tray back in the freezer for 15 mins to set.
Don’t leave your tray in the freezer for too long! You want the bars crunchy not teeth-shattering.
When the 15 mins are done, cut into equal sizes. If the chocolate breaks while cutting, don’t worry it’s normal.
Dig in and enjoy the delicious mess! If you tried this recipe or if you have any questions, don’t hesitate to reach out to us.