Gluten Free, Vegan Twix Bars

I think we can all agree Halloween is the most fun holiday. Everyone gets to dress up, carve pumpkins and eat candy. It does not get better than that. Not to mention we are all still stoked on the seasons changing and all things Fall and pumpkin spice. Hands down the best time of year. For Halloween I usually let my son pick a couple of the items out of his candy bucket to enjoy so he does not feel completely left out, but the truth is he is not allowed to eat junk foods and candy often at all. So, I trade him for organic, healthier treats. This year I made something he would not want to pass up for a trade in, homemade Twix bars! It was really a toss up between Twix and almond butter cups but I wanted to try something new. I am so glad I did, each layer of this faux Twix is flavorful and guilt free if you ask me. These delicious Twix bars are vegan & gluten free and you would never even know it.

Ingredients

Shortbread

  • 2 cups almond meal
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla
  • 1/3 cup of melted coconut oil
  • 1/3 cup of maple syrup

Caramel

  • 2 cups of pitted dates
  • 5 tablespoons of non dairy milk ( I used almond)
  • Teaspoon vanilla
  • Pinch of salt

Chocolate

  • 1 teaspoon coconut oil
  • 1 cup of chocolate chips (I used Enjoy Life because they are Non- Gmo, nut free, dairy free, soy free)

Instructions

  1. Preheat the oven to 350 and line a 8×8 square pan with parchment paper.
  2. Mix all your shortbread ingredients well, add mixture to your pan while pressing firmly and evenly to form to the bottom of your pan.
  3. Pop the shortbread into the oven and let bake for 10-12 minutes, until it is golden in color, then let cool.
  4. While the shortbread is cooling down make the date caramel by tossing all ingredients into your blender or food processor blend until it forms a creamy consistency. If you wish for your caramel to be creamier slowly add a little more non dairy milk or water.
  5. Once the caramel is finished, spread a thick, even layer onto your shortbread, then refrigerate for about an hour or until caramel has firmed.
  6. Now time for the best part, the chocolate. Add coconut oil and chocolate chips to a double boiler and melt down the chocolate chips, poor melted chocolate onto into the middle of your square pan onto the shortbread and caramel, smooth and even out. Let cool in the refrigerator for another hour
  7. Once you are ready slice and portion out into individual bars, make sure your knife is nice and warm to help cut through the hardened chocolate. You can do this by running your knife under hot water or warming by holding it over a warm oven burner. Cut down the middle first then cut 6 pieces on each side to make 12 twix bars. Store in refrigerator.
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