Peanut Butter Crunch Twix Bars (vegan, gluten free)

Name: Peanut Butter Crunch Twix Bars (vegan, gluten free)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup fine almond flour (I used Bobs Red Mill brand); 2 tbsp coconut flour; 2 1/2 tbsp maple syrup; 2 tbsp coconut oil; 1/8 tsp sea salt; 7 madjool dates, pitted (soaked into about 1 cup of hot water); 1 tbsp maple syrup; 1/2 cup peanut butter (I used organic creamy, unsalted (sub for other but or seed butter of choice)); 2 tbsp dairy free milk; 1 tsp vanilla extract; 1 tsp flakey salt (I used Maldon brand); 1 vegan chocolate or carob bar (I recommend using Hu Kitchen salted chocolate or Better Carob bar); 2 tsp coconut oil (unrefined); 1/3 cup slivered almonds or peanuts

12 steps

Prep:20minCook:10min

Making a healthier homemade version of the favorite Twix candies. A vegan gluten free shortbread topped with a layer of peanut butter salted caramel topped crunch almonds and topped with chocolate or carob "chocolate" layer. These are healthy enough to snack on and enjoy as a delicious treat!

Updated at: Sat, 23 Nov 2024 08:52:10 GMT

Ingredients

4 servings

1 cupalmond flour

fine, i used bobs red mill brand

2 Tbspcoconut flour

2 ½ Tbspmaple syrup

2 Tbspcoconut oil

⅛ tspsea salt

7madjool dates

pitted, soaked into about 1 cup of hot water

1 Tbspmaple syrup

½ cuppeanut butter

I used organic creamy, unsalted, sub for other but or seed butter of choice

2 Tbspdairy free milk

1 tspvanilla extract

1 tspflakey salt

I used, brand

1vegan chocolate

or carob bar, I recommend using, salted chocolate or Better Carob bar

2 tspcoconut oil

unrefined

⅓ cupalmonds

slivered, or peanuts

Instructions

Salted Caramel Peanut Butter

Step 1

Add pitted dates to a bowl and carefully pour about 1 cup of just boiled water onto the dates. Allow them to soak for 15-20 minutes then drain the water.

Step 2

To a personal blender or food processor, add soaked dates, maple syrup, peanut butter, vanilla extract, dairy free milk and sea salt and blend until smooth. (If there's still a little chunks or the dates don't worry, you can add a little more dairy free milk by the tsp if needed).

Shortbread Layer

Step 3

Preheat oven to 350F.

Step 4

To a medium-large bowl combine almond flour, coconut flour, maple syrup, coconut oil and sea salt. Use your hands to mix together evenly to form a solid ball of dough.

Step 5

Press the dough into a loaf pan lined with a piece of parchment paper.

Step 6

Bake for 10-12 minutes or until the sides begin to get slightly golden brown. Remove from the oven and allow to cool.

Step 7

Add the the salted caramel peanut butter onto the shortbread layer and use the back of a spoon to evenly spread out.

Step 8

Top with slivered almonds, peanuts or nut of choice. (this step is optional if you don't want an added crunch layer, it's still delicious)

Step 9

Place into the freezer for 2-3 hours.

Step 10

To a bowl add a melted chocolate bar and coconut oil together until smooth.

Step 11

Remove from the freezer and add the chocolate layer to the top and smooth out until it covers the bars. Freeze for at least another 5 minutes.

Step 12

Remove from the freezer and remove from the loaf pan. Cut into 4 candy bars or amount of choice. Freeze and store in an airtight container for up to 1 week.

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