Coconut Twix Bars


Biscuit layer:

1/2 cup coconut flour
1/2 cup almond flour
1/4 cup maple syrup
Pinch Peruvian Pink salt
1-2 tablespoons melted coconut oil, if needed

Caramel layer:

3/4 cup pitted dates
1/4 cup cashew butter (or peanut butter)
3 tablespoons water, or more as needed
Pinch Peruvian Pink Salt

2 tablespoons coconut oil (or sub with melted cacao butter)

Chocolate coating:

1/3 cup melted coconut oil (or sub with melted cacao butter)
1/4 cup cacao powder
1/4 cup maple syrup
1 teaspoon vanilla extract


To make the biscuit: stir together the ingredients until slightly crumbly and moist. It should hold its shape when pressed between two fingers. If it's still too crumbly, add some coconut oil (or water). Press into the bottom of a lined bread loaf pan. Place in the freezer.


To make the caramel: soak the dates in warm water for 10 minutes (then keep this water for the recipe). Blend all ingredients until smooth, thick and caramel-y! It should taste amazing. Spread evenly onto the biscuit layer and place back in the freezer until solid. It will take a couple hours to harden up. 


To make the chocolate: whisk the ingredients together until you have liquid chocolate. Yummm. Take your caramel-cookie concoction out of the freezer and slice with a sharp knife into bars. Drizzle the chocolate over the bars, or dip the bars in the chocolate. Up to you. I drizzled. Keep in the freezer and enjoy whenever!


Recipe By Em from This Rawsome Vegan Life blog.

Submitted By:
Em @ This Rawsome Vegan Life
Coconut Twix Bars
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