the average twix bar takes a healthy, vegan twist!
Happy Wednesday! We are half way there!
So here's something I made that I haven't touched on before. Vegan candy. If you know me well, you know I have a MAJOR sweet tooth, and candy bars like a Twix, used to be my weakness. They really bring me back to my college days for a strange reason. When I was in my last 2 years of college, we would constantly spend our nights in the computer lab working on projects that could only be done at school, using their expensive software/programs. So when we'd get hungry, or needed a boost at 2 am and the only thing around was a vending machine, you KNOW what we ate to keep us fueled. Milky-ways, Twix bars, Snickers, and Peanut M&Ms. This is what my main food groups consisted of.
Now that I've gone full vegan, those type of [deeeeelicious] candies are no longer an option. UGH and don't get me started on all the chocolate bars I would eat when in Scotland. My heart aches for them, so I OBVIOUSLY had to try making my own. And with that, came a tweaked recipe to make them that much healthy. I may miss the taste, but I do NOT miss the sugar (and the additives (?!) ). Date caramel? New to me- but SO GOOD.
Anyhow, give this one a try! I did a ton of research and tried out a few techniques, and this is by far my fav. It doesn't taste exactly like a Twix bar, but in my opinion, it's much better- and much more flavorful! And can we just discuss how there are no added sugars? NATURALLY SWEET. Ugh yes. Thanks for reading! xx Sam
I N G R E D I E N T S:
- 1/2 cup of slivered blanched almonds
- 1 cup of all purpose flour
- 1/4 cup of coconut oil, melted
- 3 Tbs of pure maple syrup
- 1/2 tsp of vanilla extract
- 1 tsp of almond extract
- Pinch of sea salt
- Approx. 20 dates, soaked in hot water for 15 minutes & drained
- 1 Tbs of Tahini
- About 4-5 Tbs almond milk (or water)
- 1 cup of vegan chocolate chips
- 3 Tbs of coconut oil, melted
COOKIE SHORTBREAD: Begin by preheating your oven to 350 degrees fahrenheit. Line a small pan (like a bread tin) with parchment paper. In a food processor, toss in the almonds. Process shortly, until the almonds are crumbly and broken down. Next, add the remaining ingredients and process until combined and it's wet & crumbly. It may not form a dough, but if you press it down, it should stick together. Add to your pan, and press down/flatten out to make an even block of dough. Pop in the oven for about 15-20 minutes, or until edges are golden. Remove from oven & let cool completely.
CARAMEL: In the same (but slightly cleaned out) food processor, toss in your dates + tahini. Process while streaming in almond milk, a litttttle at a time. Once it's smooth & creamy, it's done! BUT, careful on how much almond milk you use, as you don't want it runny and not "caramel" texture. Once your shortbread is cooled, add your caramel layer & set in the fridge until ready to assemble.
CHOCOLATE SHELL: This is the last step, so don't start until your shortbread caramel cookie is ready to go and chilled. In a bowl, add the chocolate and coconut oil. Microwave in increments of 3o seconds at a time, while stirring in between until completely melted but careful not to overcook & burn!
Carefully remove your big caramel cookie sheet from pan & slice into cookie strips! Carefully dunk the candy bars in your chocolate, or line em up on a cooling rack and pour the chocolate over (with a bowl to catch dripping chocolate to reuse). Let them chill completely before eating! And if you don't finish in one sitting (hard not to), store them in the fridge :)