For some of you die hard Twixers, imagining any modification to the real deal Twix bar may be hard to believe. To you I say believe it!
These tantalizing Twix bars are decadent, crispy, gooey (like a real Twix), low glycemic (slower glucose release), vegan, and gluten free (unlike a real Twix).
I don't know about you, but for me, Twix are my favorite childhood candy bar. Unfortunately, if I eat a Twix bar now, I would be breaking several vegan codes. Not to worry because the cool thing about being vegan is that I can enjoy non-vegan foods I loved as a kid by modifying it some way! I found this recipe on Oh She Glows and it's the perfect, healthier choice to the not-so-healthy Twix.
side note:
(Where did the Twix name originate from anyways?) Click here to find out!
What you'll need:
for the crust
- 2 1/2 cups Gluten Free rice crispy cereal
(I use brown rice crispy cereal from the bulk bin at Whole Foods)
- 1/2 cup brown rice syrup
- 4 tablespoons peanut butter (be generous!)
- 2 tsp pure vanilla extract
- pinch of sea salt
for the date caramel
- 2 cups pitted dates
- 2 tablespoons peanut butter (I used 1 tbsp pb and 1 tbsp cashew butter)
- 2 tbsp almond milk (or any other kind of nut milk)
- pinch of sea salt
for the chocolatey top!:
- 1 cup semi sweet chocolate chips
- 2 tsp coconut oil
- 2 tablespoons almond milk
Do it!:
1. Line an 8-inch pan with two pieces of parchment paper. In a small pot, add the brown rice syrup, peanut butter, and vanilla. Increase heat to medium and bring to a simmer, stirring frequently until combined. Add pinch of salt. Pour into a large bowl with rice crisp and stir well.
2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.
3. Place pitted dates, peanut butter, milk, and salt in the food processor and process until almost smooth and a big ball forms.
4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.
4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.
5. Melt the chocolate and optional coconut oil in a small pot over low heat. When 2/3 of the chips are melted, remove from heat and stir until smooth. Spread chocolate on top of the caramel and place in the freezer for about 3 minutes only.
6. Remove from freezer (chocolate should be slightly firm, but not completely set) and slice into rows and then in half. Freeze again until set for about 10 minutes. Store in fridge or freezer.
7. Chow down and share!
