Vegan Orange Twix-Style Bars

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Vegan Orange Twix-Style Bars


Scale

Ingredients

Base:

  • 210g gluten-free plain flour
  • 100g coconut oil
  • 4 Tbsp maple syrup

Chocolate Filling:

  • 100g dairy-free dark chocolate
  • 1/2 can coconut milk (Cream only)

Caramel Sauce:

  • 4 Tbsp of vegan caramel sauce
  • 1 large orange (zest only)

Chocolate Ganache:

  • 1/4 can coconut milk (cream only)
  • 60g dairy-free dark chocolate

Instructions

Base:

  1. Pre-heat your oven to 180c/360F.
  2. Line a 6×8 inch square baking tin with greaseproof paper.
  3. In a mixing bowl, combine the flour, melted coconut oil and maple syrup. Mix and bring together with your hands until a dough forms. (If it’s too wet, add more flour, if too dry, add more coconut oil.)
  4. Press the dough into the lined tin, prick with a fork and pop into the oven to bake for 10 min, until golden in colour. Set aside to cool.

Chocolate Filling:

  1. Scoop out 1/2 solid cream from a can of coconut milk and place it into a saucepan.
    Gently heat until it comes to a light simmer then turn off the heat.
  2. Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
  3. Pour the ganache over the biscuit base and smooth out.
  4. Place into the fridge to fully set. This will take 1 hour.

Caramel Sauce:

  1. Place the caramel into a bowl & stir in the orange zest.
  2. Pour the caramel over the chocolate filling & smooth out.
  3. Place into the fridge to set. (I leave mine overnight.)

Chocolate Topping:

  1. Scoop out 1/4 solid cream from a can of coconut milk and place it into a saucepan.
  2. Gently heat until it comes to a light simmer then turn off the heat.
  3. Place the chocolate into a heatproof bowl & pour over the hot cream, stir to combine.
  4. Pour the ganache over the caramel and smooth out.
  5. Set into the fridge to set, this will take around 30 min.
  6. Once set, remove from the tin and slice into bars.
  7. Serve with a sprinkle of rock salt (optional), and serve cold, as they will soften if left at room temp for too long.

    *Store in a sealed container in the fridge. Best eaten within a few days.


Notes

Find more of Holly’s recipes on The Little Blog of Vegan.

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