Craving a basic Twix sweet bar? Make this plant-based model from the Vegan Chocolate Treats cookbook as an alternative! A easy, date-and-cashew butter caramel comes collectively in a flash to pair with buttery biscuit cookies and wealthy chocolate.
What you want:
For the biscuit base:
½ cup plus 2 tablespoons oats
6 tablespoons floor almonds
¼ teaspoon salt
¼ cup cashew butter
¼ cup maple syrup
For the caramel:
¼ cup cashew butter
2 tablespoons water
¼ cup Medjool dates, pitted
1 tablespoon coconut oil
¼ teaspoon salt
For the chocolate coating:
½ cup coconut oil or cacao butter
3 tablespoons maple syrup
4 tablespoons cacao powder
2 tablespoons cashew butter
What you do:
- For the bottom, preheat oven to 350 levels. In a meals processor, pulse oats till a flour texture is achieved. Switch to a medium bowl, stir in almonds, salt, cashew butter, and maple syrup, till a sticky dough is fashioned.
- Divide into 8 to 10 equal-sized balls and form into bars. Place on a baking sheet and bake for 4 to 10 minutes, or till simply turning into golden. Put aside and let cool for 1 hour.
- For the caramel, in a blender or meals processor, add all substances and mix for two minutes, or till easy.
- On high of biscuits, spoon caramel, utilizing the again of a spoon to unfold evenly. Place in freezer for 1 hour.
- For the chocolate coating, in a double-boiler over low warmth, soften oil, then stir in remaining substances and blend nicely.
- Dip biscuits one after the other into chocolate, then repeat till all chocolate is used up. Place in fridge for 10 minutes to let set, then take pleasure in or retailer in an hermetic container in fridge for as much as per week.
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