Description
These Homemade Vegan Peanut Butter Twix Bars offer a delicious plant-based twist on the classic Twix, featuring a crunchy almond and coconut flour crust, a creamy peanut butter caramel layer, and a rich dark chocolate coating. Perfect for a wholesome treat that's dairy-free and refined sugar-free, they combine naturally sweetened ingredients and simple techniques to create an indulgent dessert bar.
Ingredients
Crust
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup melted coconut oil
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon flaky sea salt
Peanut Butter Caramel Layer
- 3/4 cup creamy peanut butter (just peanuts and salt)
- 2 tablespoons almond butter
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Chocolate Coating
- 12 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
- Flaky sea salt, for sprinkling
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (177°C). Line an 8x8 inch square baking dish with parchment paper, ensuring the edges hang over for easy removal later.
- Make the crust: In a mixing bowl, combine the almond flour, coconut flour, 1/3 cup melted coconut oil, honey or maple syrup, 2 teaspoons vanilla extract, and flaky sea salt. Stir until well mixed and a dough is formed. Press the dough evenly into the prepared baking dish.
- Bake the crust: Place the baking dish in the oven and bake for 10-12 minutes, or until the edges are lightly golden and the crust feels toasted and firm. Remove from the oven and let cool slightly.
- Prepare the peanut butter caramel layer: In a small pot over medium heat, combine the peanut butter, almond butter, maple syrup, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract. Stir constantly to avoid burning and bring to a gentle boil. Cook for 2 minutes, then remove from heat.
- Assemble the bars: Pour the warm peanut butter caramel mixture evenly over the baked crust in the pan. Smooth the top and transfer the pan to the freezer. Freeze for 30 minutes until the peanut butter layer is firm.
- Cut into bars: Remove the pan from the freezer and lift the block using the parchment paper. Cut into 16 equal bars.
- Melt the chocolate: In a microwave-safe bowl, combine the chopped dark chocolate and 1 tablespoon coconut oil. Microwave in 20-second intervals, stirring well between each, until the mixture is completely melted and smooth. Allow to cool for 10 minutes to slightly thicken.
- Coat each bar: Dip or spoon the melted chocolate over each peanut butter bar to fully cover. Place the chocolate-coated bars on a lined tray, sprinkle lightly with flaky sea salt, and return to the freezer.
- Set the chocolate: Freeze the coated bars for 10 minutes to allow the chocolate to harden. Once set, enjoy immediately or store the bars in the refrigerator for up to one week.
Notes
- For a fully vegan version, substitute honey with pure maple syrup.
- Use almond butter and peanut butter with only peanuts and salt for the cleanest flavor and texture.
- If you prefer, the bars can be stored in the freezer for longer-term storage—just thaw slightly before eating.
- Feel free to adjust the amount of salt sprinkled on top according to your taste preferences.
- Make sure to use good quality dark chocolate for best results and flavor.
