If you ever find yourself missing your favorite candy type, know that you can recreate any flavor or texture at home with accessible plant-based ingredients! These vegan brown butter caramel “Twix” bars will definitely satisfy your candy cravings, while still being on the healthier side. And did we mention they are incidentally gluten-free?
- 1 cup almond flour (112g)
- 3–4 tbsp coconut flour (21-28g)
- ¼ cup + 1 tbsp coconut butter (75g)
- ¼ cup maple syrup (70g)
- 1 tsp vanilla extract
- 1 cup soft dates (165g)
- ¼ cup + 1 tsp browned coconut butter (65g)
- ¼ cup coconut cream OR plant-based milk (60g)
- 1 tsp vanilla
- ⅛ tsp salt
- 1 bar of dark chocolate
- Preheat oven to 325°F/165°C.
- Mix the melted coconut butter, maple syrup, and vanilla together until combined. Then add in the almond flour and 3 tbsp of coconut flour. As your mixing, it feels “too wet”, add in one more tbsp of coconut flour.
- Press into a lined 6×6 inch baking pan and bake for 12-15 mins, or until the edges are lightly browned. Once out of the oven, allow it to cool for at least 10 minutes.
- For the caramel, add the dates, melted browned coconut butter, coconut cream, vanilla, and salt into a blender and blend until smooth. Scrape down the sides if needed.
- Pour the caramel over the biscuit and spread evenly using the back of a spatula. Place into the freezer for at least 1 hour.
- Once out of the freezer, slice into 12 bars. Place them back into the freezer to firm up for 10 minutes.
- In the meantime, melt down your chocolate coating. Line a tray with parchment paper.
- Take the bars out of the freezer. Dip each bar into the chocolate coating using a fork and place onto the lined baking tray. The chocolate will harden quickly if your bars are still cold.
- You can enjoy them right away or store them in an airtight container for up to 1 week in the fridge.
Find more of Lisa’s recipes on @okonomikitchen.
Need more proof that any sweet treat can be veganized at home? Check out these recipes: