Raw, vegan twix
I’ve had my eye on this recipe for a long time, and I finally got around to making it — I really shouldn’t have waited this long. It’s my current favorite raw dessert — absolutely brilliant!
It has a thin, crunchy chocolate shell on the outside, and inside there’s a soft coconut-almond “biscuit” base topped with a gooey date caramel that’s almost indistinguishable from the real thing… Ahhh, it’s *so* good — and suspiciously disappears fast from the fridge. Even though I didn’t tell anyone it was in there. Strange, right?
My advice? Just go ahead and double the recipe. It keeps well in the fridge (or freezer), and it’s such a good feeling to know there’s always a healthy treat on hand — post-workout, mid-morning snack, or as a better-for-you dessert for the kids. And don’t stress about the chocolate coating: if you melt it to the right consistency, it pours on easily and creates a beautifully thin layer. Since the bars are frozen before dipping, the chocolate will set instantly.
So here’s the amazing recipe (for a ~10x15 cm pan, makes 8–10 slices):
For the “biscuit” base:
- 1 tbsp coconut oil
- 60 g almond flour
- 40 g shredded coconut
- 55 g maple syrup
For the caramel layer:
- 140 g pitted dates
- 60 g cashew butter
- A generous pinch of salt
- 2 tbsp coconut oil
For the chocolate coating:
- 150 g high-quality dark chocolate
- 2 tbsp coconut oil
- First, soak the dates in warm water for at least 15 minutes.
- Meanwhile, mix all ingredients for the base and press the mixture evenly into a 10x15 cm pan lined with parchment paper. Place in the freezer to set.
- For the caramel, drain the softened dates (save a little of the soaking water), then blend them with the other caramel ingredients in a food processor until smooth and creamy (about 4–5 minutes). If it’s too thick, add 1–2 tablespoons of soaking water. Spread evenly over the base, then return to the freezer for at least 1 hour.
- After an hour, melt the chocolate with the coconut oil. Remove the pan from the freezer and carefully flip the whole block onto a parchment-lined surface. Quickly spread a thin layer of chocolate on the bottom (this helps prevent a too-thick chocolate base). Once the bottom is coated, flip it back over and cut into thin, Twix-style bars.
- To coat the tops, place the bars on a wire rack with parchment or a tray underneath to catch the drips, then slowly pour the chocolate over each bar. Let them set completely.
- Store in the fridge — and try not to eat the whole batch in one day!
