Raw Twix Bars
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 16 bars
Raw, vegan, gluten free, and totally yum! Perfect for a pre-workout snack.
  • 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
  1. To make date caramel:
  2. 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.
  3. 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.
  4. To make bars:
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bars can be enjoyed at room temperature, but stored in refrigerator. Enjoy!
Recipe by Will Bake for Books at https://www.willbakeforbooks.com/2017/07/raw-twix-bars/