Vegan Twix Bites

 
 

Winter is in full bloom (my favourite time of the year), I’ve slowed down my traveling a lot, and I’ve been loving being in the kitchen concocting new yummy recipes. These vegan Twix bites that I have been whipping up are so yum and a healthier version than the commercial ones. Time to bake another batch!

  

Ingredients

For the Shortbread Crust:

⅔ cup coconut flour
¼ cup raw almonds
¼ cup date syrup
3 tbsp. coconut oil
2 tbsp. macademia butter

For the Caramel Layer:

1/3 cup date syrup
1 tsp. vanilla extract
3 tbsp. macademia butter
2 tsbp. Coconut milk
¼ tsp. salt

For the Chocolate Layer:

250g melted dark chocolate

 

Method

 

1. Preheat the oven to 180 °C or 160 °C for a fan oven.
2. Mix all the dry ingredients for the shortbread layer until well combined. Add the wet ingredients and pulse until a large dough ball forms
3. Line a cupcake tin with baking paper or cupcake liners (I use a hard square candy mould).
4. Divide the shortbread between each liner, using your fingers to press it in an even layer and bake for 10 minutes. Remove from the oven and allow to cool completely.
5. Combine all the ingredients for the caramel layer and blend until the smooth.
6. Drizzle your caramel evenly over the moulds and spread the melted chocolate evenly on top. Place in the freezer to set for 15-20 minutes.

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