Homemade Vegan Gluten-Free Twix by @minimalistbaker

≈ 45 min

12 servings

🌾

Shortbread crust

🌴

170 g

Dates

🍫

170 g

Chocolate

  1. Preheat

    Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.

  2. Combine
    • gluten-free oat flour
    • almond flour
    • sea salt

    Combine 1 1/2 cups gluten-free oat flour, 1/2 cup almond flour, 1/4 teaspoon sea salt, and 1 teaspoon vanilla extract in a mixing bowl.

  3. Mix
    • coconut oil

    Mix 4 tablespoons melted coconut oil and 2 tablespoons maple syrup into the dry ingredients until a crumbly dough forms.

  4. Press

    Press the dough firmly and evenly into the lined baking pan. Prick the surface all over with a fork.

  5. Bake

    Bake the crust for 12 to 15 minutes until the edges are lightly golden. Cool the crust completely in the pan.

  6. Process
    • Medjool dates
    • cashew butter
    • coconut oil

    Process 1 cup pitted Medjool dates, 1/4 cup cashew butter, 2 tablespoons melted coconut oil, and a pinch of sea salt until smooth and sticky.

  7. Spread
    • Dates

    Spread the date caramel evenly over the cooled shortbread crust. Refrigerate the pan for 20 minutes until the caramel is firm.

  8. Melt
    • vegan dark chocolate

    Melt 1 cup vegan dark chocolate in a small saucepan over very low heat. Stir the chocolate until completely smooth.

  9. Pour
    • vegan dark chocolate

    Pour the melted chocolate over the chilled caramel layer. Spread it into an even coating.

  10. Refrigerate
    • Chocolate

    Refrigerate the bars for 30 minutes until the chocolate is set. Lift out the slab and cut it into 12 bars with a sharp knife.

Homemade Vegan Gluten-Free Twix by @minimalistbaker

≈ 45 min

12 servings

🌾

Shortbread crust

🌴

170 g

Dates

🍫

170 g

Chocolate

Preparation Steps

  1. Step 1/10

    Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.

    🍳8-inch square baking pan
    📜parchment paper

  2. Step 2/10

    Combine 1 1/2 cups gluten-free oat flour, 1/2 cup almond flour, 1/4 teaspoon sea salt, and 1 teaspoon vanilla extract in a mixing bowl.

    🌾gluten-free oat flour
    🌰almond flour
    🧂sea salt
    🍦vanilla extract
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄rubber spatula

  3. Step 3/10

    Mix 4 tablespoons melted coconut oil and 2 tablespoons maple syrup into the dry ingredients until a crumbly dough forms.

    🥥coconut oil
    🍁maple syrup
    🥣mixing bowl
    🥄measuring spoons
    🥄rubber spatula

  4. Step 4/10

    Press the dough firmly and evenly into the lined baking pan. Prick the surface all over with a fork.

    🍳8-inch square baking pan
    🍴fork

  5. Step 5/10

    Bake the crust for 12 to 15 minutes until the edges are lightly golden. Cool the crust completely in the pan.

    🍳8-inch square baking pan

  6. Step 6/10

    Process 1 cup pitted Medjool dates, 1/4 cup cashew butter, 2 tablespoons melted coconut oil, and a pinch of sea salt until smooth and sticky.

    🌴Medjool dates
    🧈cashew butter
    🥥coconut oil
    🧂sea salt
    🥄measuring cups
    🥄measuring spoons
    🥄rubber spatula

  7. Step 7/10

    Spread the date caramel evenly over the cooled shortbread crust. Refrigerate the pan for 20 minutes until the caramel is firm.

    🍳8-inch square baking pan
    🥄rubber spatula

  8. Step 8/10

    Melt 1 cup vegan dark chocolate in a small saucepan over very low heat. Stir the chocolate until completely smooth.

    🍫vegan dark chocolate
    🍲small saucepan
    🥄rubber spatula

  9. Step 9/10

    Pour the melted chocolate over the chilled caramel layer. Spread it into an even coating.

    🍫vegan dark chocolate
    🍳8-inch square baking pan
    🥄rubber spatula

  10. Step 10/10

    Refrigerate the bars for 30 minutes until the chocolate is set. Lift out the slab and cut it into 12 bars with a sharp knife.

    🍳8-inch square baking pan
    📜parchment paper
    🔪sharp knife

Composition

Ingredients

Types

to inform

Ingredients

Shortbread crust, Dates, Chocolate

Notes

Shortbread crust (crunchy base layer, ingredients not specified), Dates (used for the caramel layer), Chocolate (melt-in-your-mouth topping, dairy-free)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Plant-based

Calories

285 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 35g, Dietary fiber: 5g, Total sugars: 24g, Total fat: 15g, Saturated fat: 8g, Sodium: 75mg

Nutritional Information

Minerals

Iron: 2.4mg, Potassium: 260mg, Magnesium: 55mg, Calcium: 45mg

Vitamins

Vitamin E: 2.1mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

8-inch square baking pan, parchment paper, mixing bowl, measuring cups, measuring spoons, fork, rubber spatula, small saucepan, sharp knife

Appliances

Oven, Refrigerator, Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Halloween, Party, Celebration, Afternoon snack, Holiday

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

American, British

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crisp, Chewy, Sticky, Creamy, Melting

Flavors

Chocolatey, Caramel-like, Sweet, Nutty, Toasty, Buttery, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Store away from heat and direct sunlight,Chocolate may soften in warm conditions), fridge : 7 days (Store in an airtight container,Separate layers with parchment paper,Allow bars to sit at room temperature for 5 min before serving if desired), freezer : 2 months (Wrap bars individually or separate with parchment paper,Store in a freezer-safe airtight container,Thaw in the refrigerator or at room temperature before serving)