TWIX bars besides Maltesers has always been my favourite candy bars but since I had lactose intolerance I never enjoyed one of those treats for probably 7 years. Today I saw the bars at the supermarket and I was just starring at them asking myself what they actually contain. Well, I read the nutrition panel and I quickly realised that it was a big NO!
At home I was keen on creating a healthified SNICKER’S Candybar! But not only healthified but also Vegan,Gluten-Free and Refined Sugar-Free!
Being back in the kitchen listening to Micheal Jacksons “Thriller” creating those bars was just so priceless and made an unforgettable saturday! Do you have any favorite baking songs?
As you might have noticed, I started to add substitute for ingredients which are easy to substitute. Feel free to experiment further or just ask down in the comments if you are unsure when to make the switch and when o better stick to a certain given ingredient.
The result of this new sugar-free twix bars recipe is simply amazing. The middle is soft and sweet and still crunchy because of the peanuts just as the real bars. The chocolate coating can be made raw or with vegan chocolate bars. Both recipes are written down below.
For the middle layer, you want to use the recipe from this caramel filling, leaving out the gingerbread spice and cinnamon. Or you leave it in and make Christmas Twix chocolate bars 🙂 Scroll until the end for an extra caramel tip.
- ½ cup raw cashew butter (substitutes: Peanut butter, almond butter)
- 2 tbsp rolled oats
- 1 tbsp coconut nectar (substitute: agave syrup)
- 2 tbsp almond flour (Coconut or rice flour works as well)
- ½ tsp vanilla extract
- a pinch of fine salt
- a handful of raw unsalted peanuts
- ¾ cup vegan dark chocolate chips
- 1 tsp coconut oil
- 7 tbsp Coconut Oil
- 4 tbsp Raw Cacao Powder
- 3 tbsp agave syrup
- In a food processor blend the oats, the almond butter, agave syrup, rice flour, vanilla and salt until a thick batter is formed. Transfer the batter to a baking sheet lined with parchment paper, and with your hands form a rectangular shape about ¼-inch thick.
- Place the pan in the freezer to set while you prepare the caramel filling.
- Spread the caramel filling over the bottom and freeze again until firm
- With a sharp knife, cut the rectangular into longish strips
- Now either melt the dark chocolate chips with the coconut oil and top the strips or make the raw version and melt coconut oil, raw cacao powder and agave syrup together
- Top the bars with chopped peanuts
Pro TIP: Don’t get mad the caramel is STICKY! That is how it’s supposed to be 😉 HAVE FUN!