No-bake dark chocolate Twix bars (vegan + paleo + gluten-free)

no-bake dark chocolate Twix bars (vegan, paleo and gluten-free) | www.scalingbackblog.com

I’m in San Francisco for our one and only trip this summer, and I have to say that if money were no object, I would love to live in this city.  But alas, money always comes into our decisions, doesn’t it?  I’m happy to settle for a yearly trip to explore and eat my way through the city.  Specifically, we are here to eat a lot of sushi and do a lot of window shopping, and it’s a nice opportunity for my son and me to spend some quality time together.

no-bake dark chocolate Twix bars (vegan, paleo and gluten-free) | www.scalingbackblog.com

I find that I have radically changed the way I eat in the last few years because of my sons dairy allergy.  I have had to find new and creative ways to replace dairy in our diets and this summer we have taken it up a notch by trying to eliminate processed sugars. These no-bake dark chocolate Twix bars are my son’s favorite indulgence.  A shortbread-like cookie base is topped with a layer of salted date caramel and then topped off with a fudgy coconut milk ganache.  These bars are heaven.  Unfortunately, they never last long, and I regularly find him sneaking one bar after another until they have all vanished.

no-bake dark chocolate Twix bars (vegan, paleo and gluten-free) | www.scalingbackblog.com

no-bake dark chocolate Twix bars (vegan, paleo and gluten-free) | www.scalingbackblog.com

No-bake desserts are perfect for those last days of summer when it’s too hot to turn on the oven.  Even better, they freeze well so if you need a little portion control divide the batch up into halves or quarters and pull them out as needed!

Here is a video that explains how to put them together!

 

no-bake dark chocolate Twix bars (vegan, paleo and gluten-free) | www.scalingbackblog.com

no-bake dark chocolate Twix bars (vegan, paleo and gluten-free) | www.scalingbackblog.com

Chilling the layers keeps them well defined and separated and freezing them before slicing will make for the easiest and cleanest cuts.

no-bake dark chocolate Twix bars (vegan, paleo and gluten-free) | www.scalingbackblog.com no-bake dark chocolate Twix bars (vegan, paleo and gluten-free) | www.scalingbackblog.com

If you make these vegan Twix bars, be sure to tag #scalingback on Instagram – I love seeing what you create in your kitchen! You can also find me on FacebookTwitterPinterest and Snapchat (username: scalingback)

no-bake dark chocolate Twix bars (vegan, paleo and gluten-free) | www.scalingbackblog.com

No-bake dark chocolate Twix bars (vegan + paleo + gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • For the cookie base:
  • ¾ cup coconut flour
  • ¾ cup almond flour
  • 2 tablespoons coconut butter, melted
  • ¼ cup maple syrup
  • ¼ teaspoon kosher salt
  • For the caramel layer:
  • 2 cups Medjool dates, pitted (about 300 grams)
  • ⅓ cup creamy almond butter
  • 3 tablespoons toasted coconut butter
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon flaky sea salt (I used Maldon)
  • For the chocolate glaze:
  • 3½ ounces bittersweet dark chocolate, chopped
  • ½ cup full-fat coconut milk
  • fleur de sel
Instructions
  1. For the cookie base:
  2. Line a 9x9 pan with parchment paper. Combine all the ingredients in a small bowl and mix well. It should stick together if you squeeze it between your fingers if it doesn't add a bit of water a teaspoon at a time until it does. Pour the mixture into the prepared pan and using a spatula or the back of a measuring cup to flatten and compress the mixture. Freeze for 15-30 minutes.
  3. For the date caramel:
  4. If your dates aren't soft and pliable cover with boiling water and let sit for 5-10 minutes. In the bowl of a food processor combine the dates, almond butter, coconut butter, lemon juice, vanilla extract, and salt. Process on high for 1-2 minutes until the mixture is smooth and creamy. Will keep in the refrigerator for a week.
  5. Spoon the date caramel over the top of the cookie base and spread evenly with a spatula. Freeze for 30 minutes to firm up slightly.
  6. For the chocolate glaze:
  7. Pour the coconut milk into a heatproof bowl and microwave for 45 seconds. Add the chopped chocolate, stir gently and then let sit for 5 minutes. Whisk the mixture until it is completely smooth. Pour the glaze over the top of the bars and freeze until set, about 30 minutes and then sprinkle with a pinch of fleur de sel and slice into 16 pieces.

 

 

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

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