Raw Twix Bars. Vegan, gluten free, refined sugar free, and actually good-tasting. A layer of “shortbread” crust, then creamy date caramel, and finally topped with smooth vegan chocolate. I made these because I was craving something sweet and they ended up being the perfect pre/post workout snack. They give a great boost of energy! These can also be called raw millionaire bars, but I like to call them twix bars because they make me feel like I’m having something indulgent. 😉
This makes one 8×8 square pan full of bars. About 16 pieces if you cut it so. I like them straight from the fridge, but you might enjoy a little rest time where they can get to room temp.
So let’s recap. These bars are…
Easy to make.
Refined sugar free.
So basically healthy.
My sister said it tasted a little “crunchy” to her (I didn’t know what that meant, I thought she literally meant they were crunchy) but since I hadn’t eaten sugar in a while I thought it was soooo desserty and yummy. You decide!
- DATE CARAMEL:
- 20 medjool dates, pitted
- 2-3 tbsp. almond milk or any non-dairy milk
- ½ tsp. vanilla
- ½ cup coconut flour
- 3 tbsp. almond flour
- ¼ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- ½ tsp. vanilla
- ¾ cup dairy-free chocolate chips (I like Enjoy Life)
- 2 tsp. coconut oil
- To make date caramel:
- Soak dates for at least 1 hour in warm water. Add pitted dates to a food processor. Pulse on low until only small bits remain. Then stream in warm almond milk while the processor is on until a creamy paste is made. You may to scrape the down sides and continue pulsing until fully blended.
- Leave as is, or add a pinch of salt and vanilla extract to enhance flavor. Will keep covered in the refrigerator for 1-2 weeks.
- To make bars:
- Start with the crust; in a medium bowl combine flours, maple syrup, coconut oil, and vanilla with a spatula. Allow dough to rest for a few minutes so flour can absorb excess moisture.
- Spread coconut/almond flour dough into a lined 8x8 square pan with plastic wrap, pressing flat and evenly. Add HALF of the date caramel and spread evenly. Keep the rest for later use.
- Melt chocolate and 2 teaspoons coconut oil in a small bowl. Microwave in 15-second increments until fully melted. Pour melted chocolate in pan and spread evenly.
- Place pan in fridge and allow to set for at least 20-30 minutes. Once set, lift the plastic wrap and place on cutting board. Slice bars into 16 squares.
- Bars can be enjoyed at room temperature, but stored in refrigerator. Enjoy!
Thanks for visiting Will Bake for Books! ♥
The closest I get to candy bars these days (we never seem to have candy in the house nowadays since we all tend to eat a little healthier) is a DQ Blizzard. I’ve never made anything “raw,” but who knows! Maybe I’d find my next Oh-My-Gosh, These-Are-SO-Good treat with this recipe! Thanks for sharing. 🙂
Mmmm, now you made me want a DQ Blizzard. My favorite is Hawaiian or Strawberry Cheesecake. I’ll have to treat myself to one soon. 🙂
I got really into raw desserts after a friend made raw brownies. It’s one of those things I like to experiment with every now and then. Especially when I’m trying not to eat so much sugar. These kind of recipes are good for that, but I am ALL for having that yummy candy bar every once in a while! Cause, let’s face it. They’re delicious. Haha!
THANKS for stopping by!
You had me at medjool dates. This weekend I stuffed my face with medjool dates, which were in turn stuffed with feta. Dear Lord – I died and went to heaven. Then I see this. #need
Rebecca @ The Portsmouth Review
Follow me on Bloglovin’
Lol! Oh my, does that sound good. I will basically eat anything with feta. I had feta and olives with bread yesterday which was delicious, but I definitely need to try the dates and feta thing. YUM!
Thanks for stopping by, Rebecca. 🙂