Low Sodium Vegan Twix Bars

Total time2 hr 20 min

Prep time35 min

Cook time15 min

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Ingredients

16 servings

For the shortbread crust

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¼ cup powdered sugar
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan butter, cold and cubed
1 tsp vanilla extract

For the caramel

2 cups medjool dates, pitted
¼ cup full-fat coconut milk
2 tbsp coconut oil
1 tbsp maple syrup
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the chocolate coating

1 ½ cups vegan chocolate chips
1 tbsp coconut oil

For serving

flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
2
In a food processor, combine the flour, powdered sugar, and salt for the crust. Pulse 3–4 times to mix. Add the cold cubed vegan butter and vanilla extract, then pulse until the mixture resembles coarse, damp sand and holds together when pressed between your fingers, about 10–12 pulses.

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