Now, this is my idea of a candy bar. These no-bake, gluten/grain-free, vegan bars have a delicious almond/date crust, a peanut butter filling and a delicious chocolate top. They taste somewhere between a Reeses peanut butter cup and a Twix bar. Slightly adapted from Donna Hay’s “Chocolate Peanut Butter Slice”, the recipe is so straightforward that kids could even make them. And the kids sure LOVE them. Enjoy!
"Twix Bars"
Serves: 28 bars
Ingredients
- ¾ cup raw almonds
- ½ cup shredded coconut
- 6 dates, pitted
- 1¼ cup coconut oil, melted
- Filling:
- ¾ cup smooth peanut butter
- 6 dates, pitted
- ½ cup maple syrup
- Topping:
- 1½ cups dark chocolate chips (60% or higher cacao)
- 1½ tablespoons coconut oil
Instructions
- Line an 8x12 baking tray with parchment paper and set aside.
- Place the almonds in a food processor and process into a fine meal. Add the coconut, dates, and oil and run until well combined. Press the mixture evenly into the base of the prepared tin and refrigerate for 30 minutes.
- Meanwhile, rinse out the food processor and add the peanut butter, dates and syrup and process until smooth. Spread peanut butter filling over base and refrigerate for an hour until firm.
- To make the chocolate topping, place the chocolate chips and coconut oil in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Remove from heat and smooth evenly over the peanut butter filling. Place back in the refrigerator for 3-4 hours.
- When done, remove from tin and slice into "Twix" sized bars. Store in an airtight container and store in the refrigerator for up to a week. Store in freezer for longer.
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