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…
Raw.
Clean.
Easy to make.
Vegan.
Gluten free.
Refined sugar free.
So basically healthy.
So yummy.
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
- BARS:
- 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!
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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
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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. 🙂