Description
These Vegan Peanut Butter Twix Bars are a delicious, homemade treat featuring a crumbly almond shortbread base, a rich peanut butter caramel layer, and a smooth vegan chocolate coating. Perfect for satisfying your sweet tooth with wholesome ingredients and entirely plant-based components.
Ingredients
Scale
Shortbread Base
- 150 g ground almonds
- ¼ teaspoon sea salt
- 20 ml pure maple syrup
- 60 g smooth peanut butter
- 20 g solid coconut oil
Peanut Butter Caramel
- 280 g smooth peanut butter
- 125 ml pure maple syrup
- 40 g solid coconut oil
- 1 teaspoon sea salt
- 1-2 tablespoons maca powder (optional)
Chocolate Coating
- 200 g vegan chocolate
- 1 teaspoon coconut oil
Instructions
- Preheat the oven: Preheat your oven to 175°C (350°F). Line a loaf pan or an 8″ rectangular or square pan with parchment paper, creating a sling for easy removal later.
- Prepare the shortbread dough: In a food processor, combine the ground almonds, sea salt, maple syrup, peanut butter, and solid coconut oil. Process until the mixture sticks together forming a cohesive dough.
- Form and bake the base: Press the dough evenly into the base of the prepared pan and smooth it with the back of a spoon. Gently prick the dough several times with a fork to prevent bubbles. Bake for 20 minutes or until slightly golden brown. Remove from oven and allow to cool to room temperature.
- Make the peanut butter caramel: In a heat-resistant bowl, combine the peanut butter, maple syrup, solid coconut oil, sea salt, and optional maca powder. Heat this mixture over a double boiler while stirring until fully melted and smooth, forming a caramel-like consistency.
- Assemble the caramel layer: Pour the warm peanut butter caramel evenly over the cooled shortbread base. Place the pan in the freezer and chill for at least 2 hours or until the caramel is completely set. Alternatively, freeze overnight.
- Slice the bars: Heat a sharp knife by placing it in boiling water, then dry it thoroughly. Use the heated knife to gently cut the layered shortbread and caramel into bars, allowing the heat to slice through cleanly. Arrange the bars on a parchment-lined baking sheet and return them to the freezer to hold their shape during chocolate coating.
- Melt the chocolate coating: Melt the vegan chocolate and coconut oil together over a double boiler, stirring until smooth and well combined.
- Coat the bars: Dip each bar into the melted chocolate using two forks or spoons until fully coated. Place the coated bars back onto the parchment paper, sprinkle lightly with sea salt, and refrigerate for 15 minutes or until the chocolate is fully set.
- Store and serve: Store the finished bars in an airtight container in the refrigerator for up to 10 days. You may also freeze leftovers, storing in an airtight container and thawing overnight in the fridge before serving.
Notes
- Heating the knife between cuts helps make clean slices without cracking the chocolate or caramel layers.
- Maca powder is optional but adds an earthy flavor and nutritional boost.
- Using a parchment sling in the pan makes it easier to remove the bars in one piece.
- Ensure coconut oil is solid before mixing to aide in structure and texture.
- Freeze the bars during preparation to ensure neat coating and easy slicing.
