Feeling a little naughty? The famous Twix bar has finally been remade into a gluten-free, paleo and vegan treat!
It is no secret that other health food bloggers have not only made their own version of the Snickers bar, Mars bar and Kit Kat. Lately there has been some focus on remaking the Twix bar. There are multiple versions; however, I created mine in a way that closely mimics the real thing, but using the healthiest ingredients possible.
For instance, instead of using potato starch to make the shortbread base, I added coconut flour to obtain a crumbly biscuit. Although the base on its own taste coconuty, when eaten in conjunction with the chocolate and gooey caramel, the flavours harmonise perfectly!
These Twix bars can last a while in the fridge so you can take your time to enjoy this treat. I would even consider making these Twix bars to take to parties or special occasions, if you care to share them of course.
As mentioned before, allergy-friendly Twix bars are becoming really popular and there are most likely hundreds of thousands of recipes online. However, I have tried to make mine as simple as possible but also taste like a proper Twix bar - that is the whole point of all my recipes. I want to give you the experience of eating something that tastes cheeky and indulgent, but contains nothing but wholesome ingredients.
Also, just a heads up, you can make a different caramel filling if you wish. Instead of using tahini, which does have quite a strong, distinct taste, I would consider using coconut sugar, coconut cream and coconut oil (or a vegan butter alternative - which I actually think works best) to make your caramel. I am working on a new caramel recipe at the moment, so keep an eye out for my next post. I will be revealing the new and improved caramel recipe!
Twix Candy Bar
GF DF V P
Serves 10 - 12
INGREDIENTS
Biscuit
· 3/4 cup almond meal
· 1/4 cup coconut flour
· 1/3 cup coconut oil (melted)
· 1/4 cup coconut nectar
· 1 tsp vanilla essence
Caramel
· 2 tbsp tahini
· 10 pitted dates
· 1/4 cup boiling water
· Pinch of salt
Chocolate
· 1 cup vegan chocolate (roughly chopped)
METHOD
Preheat the oven to 180 degrees on fan bake. To make the biscuit, mix of the all ingredients together in a food processor until completely combined. Place baking paper onto a tray. Spread the mixture evenly onto the baking tray. The mixture must be 3cm thick. Put it in the oven for 10-15 minutes. After the biscuit has cooked, set it aside for 10-15 minutes to cool down.
Boil the dates until they become soft. Remove the skin of the dates and roughly chop them. Mix all of the ingredients together until smooth and sticky. Pour the caramel over the biscuit. Place the baking tray into the fridge for 1 hour. Once the caramel has hardened, cut the biscuit into rectangular shapes of 2cm x 10cm.
Melt the chocolate in a saucepan over medium heat until smooth. Dip each biscuit into the chocolate. Place the biscuits into the fridge for 15 minutes to allow the chocolate to set.
Comments