Vegan Twix Bars with Biscoff Spread

Serves 8 | Prep time: 40 mins | Cooking time: 0 mins

INGREDIENTS

Almond Base

• 150 g Ground Almonds
• 60 g Refined Coconut Oil
• 50 g Agave Nectar or Rice Malt Syrup
• 1 teaspoon Vanilla Extract
• Generous pinch of Sea Salt 

Biscoff Layer

• 180 g Biscoff Spread smooth variety

Date Caramel

• 250 g Medjool Dates weighed after pitting
• 90 g Almond Butter or Peanut Butter/Sunflower Butter
• 20 g Refined Coconut Oil
• 1 teaspoon Vanilla Extract
• Generous pinch of Sea Salt

Chocolate Coating

• 200 g Vegan Dark Chocolate*
• 2 tablespoons melted Refined Coconut Oil

METHOD

1. Line an 9×5 inch (22cmx12cm) loaf tin with baking paper and set aside.
2. In a large bowl, combine all ingredients for the almond base. Once a dough forms, press into the bottom of your lined tin and pop in the freezer for 10 minutes.
3. Melt your Biscoff Spread in the microwave for a few seconds until viscous runny. Pour over the prepared base and pop back into the freezer.
4. Soak Dates in warm water for 5 minutes and then drain thoroughly.
5. Combine Dates into a high-speed blender with the remainder of the caramel ingredients and blend until smooth.
6. Spread caramel over your Biscoff layer and then pop into the freezer for at least 4-6 hours, ideally overnight.
7. Remove bars from the freezer and cut into 8 thin slices that resemble a Twix bar.
8. To coat, melt your chocolate and stir coconut oil in. Quickly dip your bars into the chocolate to coat them completely. The chocolate will set almost instantly, so work quick.
9. Place on a parchment lined tin until you have coated all your bars in chocolate.
10. Enjoy immediately, or store in the fridge for later.

NOTES:

*You won’t use all 200g of the chocolate, but you need enough to be able to easily coat the bars. Pour remainder of your chocolate onto parchment and allow to set. Break up and store for some other use.