Vegan Gluten-Free Twix Bars by @healthyalie

33 min

12 servings

🌰

180 g

Almond flour

🌾

180 g

Oat flour

🍁

80 ml

Maple syrup

🥥

100 ml

Coconut oil

🧂

1 pinch

Salt

🌱

100 g

Tahini

🥜

100 g

Peanut butter

🍦

1 tbsp

Vanilla extract

🧂

0.5 tsp

Salt

🍫

180 g

Vegan milk chocolate

🥥

2 tsp

Coconut oil

  1. Mix
    • Almond flour
    • Salt
    • Maple syrup

    In a mixing bowl, mix the almond flour and salt, then incorporate the maple syrup and coconut oil.

  2. Add
    • Almond flour

    If the mixture sticks to your hands, add a little almond flour.

  3. Flatten

    Flatten the mixture in a small parchment-lined mold.

  4. Chill

    Chill in the refrigerator, or bake for 8 minutes at 175 degrees for crunchy bars.

  5. Whisk
    • Tahini
    • Peanut butter
    • Maple syrup

    In a small bowl, whisk together the caramel ingredients.

  6. Pour

    Pour the caramel over the base and spread it with a silicone spatula.

  7. Freeze

    Freeze for 30 minutes.

  8. Melt
    • Vegan milk chocolate
    • Coconut oil

    In a microwave-safe bowl, melt the vegan milk chocolate and coconut oil in the microwave in 30-second intervals, or over a bain-marie.

  9. Cool

    Let the melted chocolate cool slightly.

  10. Cut

    Remove the mold from the freezer, unmold, and cut into 6 large or 12 small bars.

  11. Coat

    Coat the bars by dipping them one at a time in the melted chocolate and placing them on a silicone mat or parchment-lined board.

  12. Freeze

    Freeze, or refrigerate, until the chocolate hardens.

Vegan Gluten-Free Twix Bars by @healthyalie

33 min

12 servings

🌰

180 g

Almond flour

🌾

180 g

Oat flour

🍁

80 ml

Maple syrup

🥥

100 ml

Coconut oil

🧂

1 pinch

Salt

🌱

100 g

Tahini

🥜

100 g

Peanut butter

🍦

1 tbsp

Vanilla extract

🧂

0.5 tsp

Salt

🍫

180 g

Vegan milk chocolate

🥥

2 tsp

Coconut oil

Preparation Steps

  1. Step 1/12

    In a mixing bowl, mix the almond flour and salt, then incorporate the maple syrup and coconut oil.

    🌰Almond flour
    🧂Salt
    🍁Maple syrup
    🥥Coconut oil
    🥣Mixing bowl

  2. Step 2/12

    If the mixture sticks to your hands, add a little almond flour.

    🌰Almond flour

  3. Step 3/12

    Flatten the mixture in a small parchment-lined mold.

    Parchment-lined mold

  4. Step 4/12

    Chill in the refrigerator, or bake for 8 minutes at 175 degrees for crunchy bars.

  5. Step 5/12

    In a small bowl, whisk together the caramel ingredients.

    🌱Tahini
    🥜Peanut butter
    🍁Maple syrup
    🥥Coconut oil
    🍦Vanilla extract
    🧂Salt
    🥣Small bowl
    🥄Whisk

  6. Step 6/12

    Pour the caramel over the base and spread it with a silicone spatula.

    🥄Silicone spatula

  7. Step 7/12

    Freeze for 30 minutes.

  8. Step 8/12

    In a microwave-safe bowl, melt the vegan milk chocolate and coconut oil in the microwave in 30-second intervals, or over a bain-marie.

    🍫Vegan milk chocolate
    🥥Coconut oil
    🥣Microwave-safe bowl

  9. Step 9/12

    Let the melted chocolate cool slightly.

  10. Step 10/12

    Remove the mold from the freezer, unmold, and cut into 6 large or 12 small bars.

    🔪Knife

  11. Step 11/12

    Coat the bars by dipping them one at a time in the melted chocolate and placing them on a silicone mat or parchment-lined board.

    📜Silicone mat

  12. Step 12/12

    Freeze, or refrigerate, until the chocolate hardens.

Composition

Ingredients

Types

Nuts, Sweeteners, Oils, Spices, Condiments, Flavorings, Confectionery

Ingredients

Almond flour, Oat flour, Maple syrup, Coconut oil, Salt, Tahini, Peanut butter, Vanilla extract, Vegan milk chocolate

Notes

Almond flour (or almond powder, for the base), Maple syrup (for the base), Coconut oil (melted, for the base), Salt (for the base), Tahini (for the caramel, peanut butter is an alternative), Peanut butter (alternative to tahini for the caramel), Vanilla extract (optional, for the caramel), Salt (for the caramel), Vegan milk chocolate (for the coating), Coconut oil (melted, for the coating)

Allergens

Tree nuts, Sesame, Peanuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

300 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 21g, Fat: 23g, Fiber: 3g, Sugars: 14g

Nutritional Information

Minerals

Sodium: 105mg, Calcium: 60mg, Magnesium: 55mg, Iron: 1.3mg, Potassium: 160mg

Vitamins

Vitamin E: 3.5mg, Vitamin B3 (Niacin): 1.2mg

Preparation

Time Information

Preparation

25 minutes

Cooking

8 minutes

Overall

33 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Whisk, Silicone spatula, Parchment-lined mold, Small bowl, Microwave-safe bowl, Knife, Silicone mat

Appliances

Oven, Refrigerator, Freezer, Microwave

Type

Type

Type Of Dish

Dessert, Snack, Candy Bar

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French, American

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Chewy, Creamy, Crumbly

Flavors

Chocolatey, Sweet, Nutty, Caramel-like, Vanilla

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

freezer : up to 1 month (store in an airtight container,layer with parchment paper to prevent sticking), fridge : up to 1 week (store in an airtight container), room temperature : a few hours only (chocolate coating may soften,keep away from heat and direct sunlight)