It’s candy bar time. A few months ago I posted my recipe for my Homemade Snickers and it did really well, more than I ever expected it to, so I figured – let’s make more veganised versions of popular sweet treats! Today I present to you, my Raw Vegan Twix Bars with Banana Date Caramel. Now, I know regular Twix Bars don’t have a single Banana molecule in them, but I figured I’d change it up a little. Regular Date Caramel is so boring. Yawn. I also know that Twix bars usually come in a pair of fingers (ew), but hey, ain’t nobody got time for that. I’d rather have Twix Bar Squares.
I decided to keep these Vegan Twix Bars nut free in order to make sure that they didn’t have an exorbitant amount of fat in them. In my opinion, Dates by themselves are pretty rich and high in sugar, so we’re better off not loading too many other nuts and sweeteners in. You know what I’m saying? The “biscuit” base for these Raw Vegan Twix Bars is made from Dates, Oats, Vanilla Bean and a pinch of Salt. Simple. The Banana Date Caramel is made out of…well, Dates, Bananas, Water, Salt and a touch of Chia Seed.
Once the base and Banana Date Caramel have set in the freezer, the homemade Twix Bars are coated in raw dark chocolate (that’s an Amazon affiliate link for the chocolate I used) which I melt down and then dip my portioned Twix Bars into. A note on keeping this recipe 100% raw – when you purchase your raw dark chocolate, make sure to not melt it to above 118 °F because that is the rough temperature guideline for ensuring that your ingredients stay fully raw. Alternatively, you can go ahead and use my Chocolate Coating recipe if you don’t happen to have any raw chocolate on hand and don’t feel like going out or online to get some.
The verdict? Well, let’s just say that they are crisp on the outside, gooey and sweet on the inside and all you will ever need to stuff your face with if you’re experiencing a bout of emotional eating. Alternatively, if you aren’t feeling blue, you should check them out if you’re looking for a guilt-free after dinner treat this weekend. See, I cover all demographics. Anyway, scroll down for my bananary (is that even a word?) homemade Twix Bar recipe and enjoy.
Homemade Raw Vegan Twix Bars with Banana Date Caramel. Crisp chocolate coating with a sweet and gooey Banana Caramel center. 100% Guilt Free | Gluten Free | Raw | Vegan | Nut Free
30 minPrep Time
30 minTotal Time
- "Biscuit" Base:
- 1 cup Gluten Free Rolled Oats
- 1 small pinch of Sea Salt
- Seeds of 1/2 a Vanilla Pod
- 8 Medjool Dates, pits removed
- 3 tablespoons Water
- Banana Date Caramel:
- 12 Medjool Dates, pits removed
- 1 small Banana
- 1 Tablespoon Coconut Sugar
- Seeds of 1/2 a Vanilla Pod
- Small pinch of Salt
- 2 tablespoons Water
- 2 teaspoons Chia Seeds
- Chocolate Coating:
- 5 oz Raw Dark Chocolate
- or Chocolate Coating Recipe
- Line a 6 inch tin with non-stick baking paper and set aside.
- In a food processor, process Rolled Oats till you have oat flour. It doesn't have to be perfectly ground but you don't want huge chunks of oats left in.
- Add in salt, vanilla, and dates. Process until you have a clumpy mixture and the dates have been chopped up and evenly distributed with the oats. Add water in and process until the mixture resembles cookie dough.
- Press mixture onto the bottom of your lined tin and place in the freezer.
- In the same food processor, combine all the ingredients for your Banana Date Caramel. Process till smooth and then spread on your chilled biscuit base in an even layer, using a spatula to flatten any peaks or irregularities.
- Place tin in the freezer for at least 4 hours. The Banana Date Caramel will never freeze solid, but don't worry.
- After freezing, turn your Twix slab onto a cutting board and cut into 12 even squares with a sharp knife. Place squares on a non-stick parchment lined baking tray and return to the freezer.
- Whilst bars are in the freezer, melt your raw dark chocolate, making sure to not exceed 118 degrees Fahrenheit. Alternatively, prepare the chocolate coating recipe in the link above.
- When you are ready, remove bars from the freezer and individually dip them into your chocolate. Shake excess chocolate off and place back onto lined baking tray. Just before the chocolate sets, use a fork to create prong marks on top (purely visual). You don't have to if you don't want to.
- Repeat the process with your remaining bars and store bars in the freezer. Enjoy!