Vegan Twix | Gluten Free

This Vegan and Gluten Free Twix is made with dates, short bread cookies, dark chocolate & flakey sea salt. Trust me when I say it's delicious!
PREP TIME
30min
COOK TIME
30min
TOTAL TIME
1hr
INGREDIENTS
Makes 14 Twix Bars
For the date caramel
- 20 medjool dates (pitted)
- 1/3 cup creamy almond butter
- 1/3 cup warm water
- pinch of salt
For the gluten free short bread cookies
- 2 1/2 cups almond flour
- 6 tbsp vegan butter, softened
- 1/3 cup cane sugar or coconut sugar
- 1 tsp vanilla extract
For the chocolate coating
- 15 ounces vegan chocolate chips
- 1 tbsp coconut oil
- flakey sea salt for topping
EQUIPMENT
- Large bowl
- Mixing bowl
Instructions
vIDEO INSTRUCTIONS

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For the date caramel
- In a bowl add (pitted) dates and cover with hot water. Let soak for 10 minutes.
- Remove dates from water then add to blender and add all the date caramel ingredients. Blend until smooth and set in fridge while you make the short bread cookies.
For the short bread cookies
- Preheat oven at 350F. In a bowl, combine softened vegan butter, sugar, salt and vanilla. Mix to combine then add almond flour and mix again intol dough is formed. Let dough chill in freezer for 15 minutes.
- Form dough into rectangles and bake for 12-14 minutes. Let cool completely
For the assembly
- Melt chocolate (either in double boiler or microwave) once melted add 1 tbsp coconut oil and mix.
- Once cookies are made and cooled, grab date caramel from fridge and spoon a layer of caramel on cookie then dip in melted chocolate. Set on a plate (lined with parchment paper) or cooling rack and sprinkle with flakey sea salt. Continue making the rest and then place in freezer for 30 minutes before enjoying. STORE THEM IN THE FREEZER! The date caramel stays nice and soft and it’s best eaten straight from the freezer


HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.