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Vegan Twix Bars

Vegan Twix Bars

Recipe by Mona Zavosh For Glow

Ingredients

  1. Shortbread
    Coconut oil cooking spray
    ⅓ cup vegan butter
    ¼ cup organic coconut sugar
    ¼ teaspoon sea salt
    1 tablespoon vanilla extract
    ⅔ cup organic coconut flour
    ¼ teaspoon ground cinnamon
  1. Caramel
    ⅓ cup vegan butter
    ⅓ cup creamy cashew butter
    ½ cup organic maple syrup
    1 tablespoon vanilla extract
    ¼ teaspoon sea salt
  1. Chocolate Glaze
    ⅔ cup organic triple-filtered coconut oil
    ⅔ cup organic cocoa powder
    6 tablespoons organic maple syrup
    Pinch of sea salt

Directions

  1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and spray with coconut oil. In the bowl of a stand mixer, cream the vegan butter, coconut sugar, and sea salt until well combined (make sure to stop the mixer a couple of times and scrape down the bowl). Add the vanilla extract and mix to combine. With the mixer on low speed, add the coconut flour and cinnamon until you get a well-incorporated dough. Transfer the dough to the baking pan. Flatten the dough into a think, even layer, making sure you flatten it all the way to the edge of the pan. Score the dough into 16 even slices. Using a fork, dock each slice. Bake for 25 minutes, rotating the pan and scoring the dough once again halfway through.
  2. While the shortbread is baking, make your caramel sauce. Place all the caramel ingredients into a medium saucepan. Cook on medium heat, whisking the sauce continuously until you get a thick caramel, about 5 to 7 minutes.
  3. Once the shortbread has cooled slightly, spread the caramel on top in one even layer and freeze for 5 to 10 minutes.
  4. While the shortbread is in the freezer, make the chocolate glaze. Put all the glaze ingredients into a bowl and place over a double boiler on medium-low heat. Stir the glaze until you get a shiny and smooth consistency.
  5. Line a sheet pan with parchment paper and set aside.
  6. Take the baking pan out of the freezer and remove the shortbread using the parchment. With a paring knife, slice each bar. Using a large serving fork, dip each bar into the chocolate glaze. Allow the excess glaze to drip off, then transfer the Twix bar onto the lined sheet pan. Once you have dipped all the Twix bars, transfer the sheet pan to the freezer for 5 minutes to allow the bars to set.
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