Oral Allergy Syndrome Friendly Vegan Twix Bars
Total time2 hr 20 min
Prep time35 min
Cook time15 min
4.7(18)
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Learn more →Ingredients
16 servings
For the shortbread crust
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup powdered sugar
- ¼ tsp fine salt
- 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
For the chocolate coating
- 1 ½ cups vegan chocolate chips
- 1 tbsp coconut oil
For serving
- flaky sea salt, for sprinkling (optional)
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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