Vegan TWIX Bars

A healthier take on the classic Twix bar but still just as delicious!

Made with Let’s Do Organic Coconut Flour and Native Forest Organic Virgin Coconut Oil by @delight.fuel ⠀

Take a bite into these bars, with a shortbread cookie base, a tahini coconut caramel, and a rich chocolate chocolate coating.

The shortbread cookie base is made with Let’s Do Organic Coconut Flour, agave syrup and coconut oil.

The tahini caramel is made with tahini, coconut oil, maple syrup and date syrup.

What areyou waiting for?Let’s get started!

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Ingredients Cookie Base:⠀

• 1 1/3 cup Let’s Do Organic Coconut Flour

• 5 tbsp organic agave syrup (sub with maple syrup)

• 1/3 cup 3 tbsp Native Forest Organic Virgin Coconut Oil (soft but not melted)

• Pinch of salt⠀

Ingredients Tahini Caramel:⠀

• ¾ cup unsalted organic tahini (smooth)

• 4 tbsp Native Forest Organic Virgin Coconut Oil

• ⅓ cup organic pure maple syrup

• ⅓ cup organic pure date syrup (sub with maple)

• ¼ tsp salt ⠀

Chocolate Coating: ⠀

• 10 oz stevia sweetened chocolate (sub with semi sweet or unsweetened chocolate)

• 1-2 tbsp Native Forest Organic Virgin Coconut Oil ⠀

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Instructions:⠀

1. Preheat the oven to 350F and line a 8×8 inch brownie pan with parchment paper.

2. In a medium sized bowl add coconut flour, agave syrup, salt and coconut oil. Mix/knead well with your hands until dough forms.*

3. Press dough evenly into the prepared baking pan. Bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely.

4. For the tahini caramel, add tahini, salt, maple syrup and date syrup into a small saucepan. Combine over low heat. Stir in coconut oil and mix a few times until coconut oil has fully melted into the caramel. Pour over the crust and freeze for about 30-40 minutes until caramel has hardened.

5. For the chocolate coating heat chocolate and coconut oil in a small saucepan over low heat until fully melted. Set aside.

6. Take the brownie pan out of the freezer and remove twix bars from the parchment paper. With a knife slice into 15-20 1-inch slices and set aside.

7. With two forks dip each frozen twix bar into the chocolate until fully covered. Transfer onto a parchment paper lined baking sheet. Let cool in the refrigerator until fully set.

8. Store twix bars in an airtight container in the refrigerator for up to two weeks. ⠀

Notes: *Make sure to knead out any coconut oil lumps. ⠀