These healthy vegan twix bars are free from any refined sugar, fructose, gluten and even don't contain any of the usual vegan dessert suspects - dates and cashews. And to really drive home the reason why you should always have a batch of these on hand? I snuck in some protein powder, so what may seem like a naughty treat you sneak after dinner is one you can enjoy between meals throughout the day.
The base is made from a mix of protein powder, almond flour, coconut flour, coconut oil and rice malt. This is then baked to create a nice biscuit texture and to carry the chewy caramel that sits on top. This caramel also contains a little protein powder, almond butter, rice malt syrup, coconut oil and mesquite powder. For those that don't know about mesquite powder this is a powder derived from a root that is high in minerals and nutrients - the powder itself is naturally sweet and ads a nice caramel flavor to anything you add it to. If you can get your hands on this then it is a great addition to this recipe, however it can still be done and enjoyed without it, so no stress just omit it from the recipe if you can't.
I've included 2 options here for you guys - the pink rainbow option as you see pictured above. The pink hue comes from the use of just a little bit of dried Pitaya powder, but because we are using Cacao Butter the shell sill tastes like chocolate, it just looks that much prettier when you bite into it!
The next option is the OG itself - straight up Chocolate. This option you can never go wrong with and it lends itself more to look like is predecessor - The Twix Bar. Whichever option you choose (or maybe go both!) you will end up with an extremely moreish, chewy, biscuity and not overly sweet bar that you don't need to feel guilty for having 2 pieces in one sitting (full disclosure, I definitely did this day 1)
What you'll need
Base:
1 cup almond flour
1/4 cup coconut flour
1/4 cup gluten free oat flour alternatively just blend quick oats into a flour
2 scoops protein powder - equivalent of 3 tbsp (I used Aloha Moment Vanilla Protein)
1/3 cup coconut oil,melted
2 1/2 tbsp rice malt syrup
Caramel:
1/2 cup of almond butter
1/2 cup of rice malt syrup
1/4 cup of coconut oil
1 scoop protein powder - equivalent to 1 1/2 tbsp (I used Aloha Moment Vanilla Protein powder)
1 tbsp mesquite powder
1 tsp salt
Chocolate Coating
** If you decide to do both colors, just half each of these coating recipes and dip half your bars in the pink chocolate and half in the cacao chocolate.
For Pink Bars
1 cup cacao butter pieces
1/2 tsp dried pitaya powder
4 tbsp rice malt syrup or can sub for maple syrup
For the Chocolate Bars
I cup cacao butter pieces
4 tbsp cacao powder
4 tbsp rice malt syrup or can sub for maple syrup
1/2 tsp pink salt + more for garnish
What to do:
Preheat oven to bake at 350F, add all base ingredients to a bowl and mix together well.
Press into a bread loaf tin, lined with a strip on parchment paper for easy removal later.
Bake for 20 mins.
In a small sauce pan, gently heat all your caramel ingredients until they've mixed well into each other and you have a smooth rich caramel. Transfer to a glass bowl and cool in the fridge.
Once base is cooked, remove from the oven and allow to cool. (you can place in the fridge for a few minute to speed up the cooling time)
Once base has cooled, pour your caramel over top ensuring its evenly spread and place in the freezer to solidify. (Approximately 2-3 hours)
Once its solid to the touch, gently remove from the bread tin, by pulling at the parchment paper. It should just pop out all in one go.
Place on a chopping board and carefully cut into 8 even 2cm bars.If you like a smaller 'Twix mini' sized bar, cut each bar in half.
Place your bars onto a baking tray lined with parchment paper, allowing enough room between each one and place back in the freezer while you prepare your coating.
If you're doing the pink option take your dried pitaya powder and cook it into 2 tbsp water until the powder has dissolved and you have a pink liquid, set aside.
Boil about 1/2-1 cup water in a small saucepan and place a glass bowl ontop (ensuring the bowl doesn't touch the water)
Place all your chocolate coating ingredients in the glass bowl and gently melt them down to create a smooth liquid (if you're doing the pink this is where you add your pink liquid)
Remove bowl from the boiling water bath, pull your bars out of the freezer and one by one carefully submerge your bars in the coating.
A good tip here is to use a spoon to pour the liquid on top and coat the bars and then use a fork to remove the bars from the bowl, allowing any excess liquid to drip off before placing back on the parchment paper. Because the bars have come straight from the freezer this will allow the chocolate coating to solidify quicker.
You will need to do 2 coatings to ensure an even layer for your bars, so in-between each dipping place the bars back in the freezer for 15 -20 mins to allow the coating to completely solidify before dipping again.
Once dipped the second time, place back in the freezer to set.
Once set, store in a tupperware container in the fridge and enjoy whenever your heart (or sweet tooth) desires.
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