Healthy Vegan Twix

    • Yield
    • Difficulty
    • Easy
  • 12345 (1 votes, average: 5.00 out of 5)

Looking for a healthy version of a Twix bar that is low fat, loaded with great nutrients, and tastes amazing? This is the answer to your prayers. This recipe is also completely free of any refined sugar – only fruit like dates and persimmons are used to sweeten. Eat them for breakfast, for snack, or for dessert – they’re that good for you.

 

Ingredients

For the Cookie Layer
  • 2 cups rolled oats
  • 60 deglet nour dates pitted
Caramel Layer
  • 1 tablespoon coconut butter
  • 3 soft fuyu persimmons
  • 1 pitted Medjoul date
  • Optional: tiny splash of water for blending
For the Chocolate

Instructions

For the Cookie Layer
  1. Process dates and oats. Make sure this layer is ready by squeezing the mixture between two fingers. The mixture should be crumbly, and stick together well. If not, add a few more dates and process again.
  2. Remove from food processor, and place in a parchment-lined pyrex dish.
For the Caramel Layer
  1. Blend all ingredients in a blender , adding a splash of water if your persimmons are not extremely soft. It's very important not to over-blend, because the persimmons can turn this into a gel. Blend on very low, and use a tamper if needed.
  2. Use a spatula to flatten the caramel on top of the cookie layer, and place in the freezer for about 1.5 hours, or until it's completely hard.
For the Chocolate
  1. Blend all ingredients together until completely smooth. Pour chocolate into a bowl.
Assembly
  1. Take the pyrex out of the freezer, and remove the first two layers, un-sticking them from the parchment paper.
  2. Cut into twix bar-like shapes. It doesn't have to be perfect - whatever size you prefer is fine.
  3. Cutting is much easier if you wait about 5-10 minutes for the first two layers to defrost a bit.
  4. Dunk each piece into the chocolate completely, and place back onto the parchment paper.
  5. Top with cacao nibs, if desired, and freeze for another 1-2 hours, until the chocolate is completely hard.

Notes

For completely raw vegan version, sub oats with your choice of nuts such as pecans, walnuts, or almonds. Cooking time means freezing time for this recipe.
Marina Yanay-TrinerAbout Marina Yanay-Triner

Marina Yanay-Triner of Soul in the Raw is a health and nutrition coach. She specializes in raw veganism. She began her raw vegan journey as a result of a powerful healing story in her family, and discovered her own body and a new connection to herself in the process. She was certified through the BodyMind Institute, and currently does private coaching as well as teaches classes to show people how easy and delicious raw veganism can be.

Connect with Marina: Facebook: www.facebook.com/MarinaatSoulintheRaw

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