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.
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 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!
Chilling the layers keeps them well defined and separated and freezing them before slicing will make for the easiest and cleanest cuts.
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 Facebook, Twitter, Pinterest and Snapchat (username: scalingback)
- 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
- For the cookie base:
- 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.
- For the date caramel:
- 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.
- 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.
- For the chocolate glaze:
- 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.
