I’ve always loved Twix bars (who am I kidding, I love all kinds of chocolate bars) but have never really been game enough to make my own. I’m wary of ‘raw vegan’ replicas of Twix, Mars and Bounty bars as I’m usually left pretty disappointed. Even the vegan versions of these bars leave me a little dissatisfied. But I can assure you that I have not, in any way, skimped out on the flavour of these.
- 2 + 3/4 cups wholemeal flour
- 1/2 cup melted refined coconut oil
- 1/3 cup rice malt syrup
- 1tsp vanilla extract
- 1 cup almond butter
- 1 cup Natures Charm caramel sauce
- 300g 70-80% dark chocolate
- Pinch of sea salt
- Preheat oven to 180c and line a rectangle slice pan with baking paper (approx 20cm x 30cm).
- In a large bowl, make a well in the flour and pour in the melted coconut oil, rice malt syrup and vanilla extract. Stir and gradually add the flour to the wet mixture until everything is combined. (You may need to use your hands)
- Firmly press the cookie base into the slice pan and evenly poke holes with a fork into the mixture. Bake for 15-18 minutes or until golden. (Do not over-bake as the base will harden once it cools.)
- Once the base has cooled, melt the almond butter and caramel sauce together in a bowl and combine well. Leave the base in its pan and pour the caramel filling on top. Tap the pan a couple of times to ensure the caramel has been spread evenly.
- Set in the fridge for approximately 2-3 hours.
- Once the caramel filling has hardened, melt the chocolate (in whichever way you prefer) and evenly pour over the caramel.
- Sprinkle with sea salt and place back into the fridge for an hour or so.
- Slice into approximately 20 even pieces and store in an airtight container in the freezer (this also helps with portion control and willpower!)