Easy, healthy raw vegan twix bars with an almond flour base, date caramel center, and dark chocolate topping. Gluten-free, vegan, and refined sugar-free.
If you were planning on waking me up when September ends, the time is NOW.
I actually couldn’t quite believe my eyes when I saw on my big tear-off calendar that today was the last little block in September.
Do you derive that instant satisfaction from ripping off the old month to reveal the new like I do?
All of those fresh numbers and lines waiting to be filled with too many things.
Oh, hi, October dates, I’m going to fill you with pumpkin everything, warming soups, and sweet candy.
You’re definitely going to want to sink your teeth into these Raw Vegan “Twix” Bars that require only SIX whole foods ingredients!
True or false: I don’t really like candy.
I’ve never been much of a candy lover, guys, but homemade confections are hard to resist.
Especially when they’re made with whole foods ingredients like almonds, dates, peanut butter, coconut, and dark chocolate.
That kind of candy I can enjoy in abundance!
I struggled with the name on these bars for longer than I’d care to admit.
Let me describe them to you in case you have any better ideas.
They’ve got a shortbread-y almond flour base layer, a peanut butter date caramel center (inspired by this post!), and a crunchy dark chocolate coating.
Straight from the freezer, they’re crunchy and crisp or let them sit out a while and they turn into a softer cookie- like candy bar.
Either way, they’re completely raw, gluten-free, grain-free, dairy-free, and refined sugar-free!
The closest thing I could liken them to in the candy world was a Twix.
A Twix with a serious Twist.
All you need to make this recipe is a good food processor or blender, a little space in the freezer, and a couple of Hu Kitchen chocolate bars.
I used Hu Kitchen Salty Dark Chocolate Bars to create the delicious chocolate coating you see on top.
The hint of sea salt in these dark chocolate bars compliments the sugary sweetness of the date “caramel” layer.
Any of their clean, refined sugar-free, dairy-free dark chocolate bars will work in this recipe, so choose your favorite!
That date caramel oozing out between the soft almond crust and the chocolate coating is, as my grandpa would have said, “a looker”.
But this layered dessert isn’t just about appearances guys– it also comes together quickly to produce a trifecta of flavors!
If you’re in a hurry to get some Vegan Twix on your table (and who isn’t?!) you can skip the freezing in between layers and layer everything up as is.
I recipe tested this in my final shoot and they still turned out great!
Make sure you’re delicate on the layers when spreading things out and store the block in the freezer in a level position.
Oh, and when you cut the bars, don’t be surprised that the chocolate will kind of have a mind of its own.
It’s the ultimate act of letting go of control– watching the solid chocolate crack in headstrong directions opposite your knife line.
I think it adds to the charm of these perfectly imperfect raw candies.
If you prefer cleaner bars, try slicing them into squares before the chocolate has set.
Enjoy these Raw Vegan Twix Bars as a healthier alternative to your favorite candy bar.
Cut them into your favorite shapes; I did some horizontal, diagonal, and square!
Hand these out in parchment paper for Halloween and you just might be the hit of the neighborhood.
They’d also be great for parties, entertaining, and any sort of sweets sharing.
Store them in the freezer for long term storage and pull them out whenever you’re singing, I want CANDY.
If you make these Raw Vegan Twix Bars, let me know!
Be sure to leave a comment and review so I can use your feedback to make more yums.
Want more simple clean candy?
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Easy, healthy raw vegan “Twix” bars with an almond flour base, date caramel center, and dark chocolate topping. Gluten-free, vegan, and refined sugar-free.
- BASE LAYER
- 1 1/2 cups almond flour
- 3 TBSP unrefined coconut oil (or sub coconut butter if OF)
- 1/4 cup (~5) Medjool dates
- DATE “CARAMEL” LAYER
- 1 1/4 cup Medjool dates
- 1/4 cup nut butter (I used peanut butter!)
- 1–2 TBSP unsweetened almond milk
- pinch of Himalayan sea salt
- CHOCOLATE LAYER
- 4 bars Hu Kitchen Salty Dark Chocolate (~8 oz. dark chocolate)
- Line an 8×8 inch pan with parchment paper and set aside.
- Add the almond flour, unrefined coconut oil, and dates to a food processor or high speed blender and pulse until well combined.
- Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
- Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend until thick and creamy, scraping down the sides as needed to recombine. Remove pan from the freezer and spread the mixture in an even layer on top of the crust. Place the pan back in the freezer for ~30 minutes until the caramel layer sets.
- Melt the chocolate bars in a pan over medium low, stirring often to prevent burning.
- Remove pan from the freezer and pour the chocolate mixture on top of the date caramel and spread in an even layer. Tap a few times to remove any air bubbles.
- Place the pan in the fridge for ~30 minutes to set.
- Cut into squares and serve! The chocolate won’t break perfectly– that’s OK!
- Store in the fridge for 3-5 days and freeze for longterm storage.
- Category: Dessert
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!