Vegan Chocolate Caramel Bars (Twix Style

Happy Sunday everyone! Today I bring you the long-awaited recipe to prepare the famous caramel and chocolate bars   that you saw in Instagram Stories. As you can see in the title, it is a vegan and healthier version of the famous Twix bars, Snickers and the like. For those of you who do not know this type of sweet, it is basically a sweet bar that has 3 layers: a cookie layer, a caramel layer and finally the chocolate coating.

In this case, the cookie is made from hazelnuts, in order to avoid the use of flour, making it healthier, easier to work with and lighter. If you are allergic to hazelnuts you can replace it with almonds. On the other hand we have caramel, which is not made from sugar as it is traditionally done, but it is basically a date paste that is very simple to make: dates + water.  Chocolate has no mystery, it’s just dark chocolate to melt and that’s it.

Ingredients

– For the Biscuit
370 gr Hazelnuts
A little less than 1/2 cup of neutral oil (I used sunflower)
2 tablespoons of Agave syrup
A pinch of cinnamon
– For the sugar-free caramel
300 gr of pitted dates
A little less than 1/2 glass of water
-For the chocolate coating:
200 grams of dark chocolate bar to melt (not cocoa powder)
*We will need paper oven and a hand mixer

Step by step

  1. We will start by preparing what will be the hazelnut “cookie”. To do this, the first thing we will do is place the hazelnuts in a bowl and mix them with 2 tablespoons of Agave Syrup.
  2. Stir and add the sunflower oil. Crush with the hand blender until you get a dense, creamy and homogeneous paste.
  3. Preheat the oven to 160 degrees.
  4. Add a little cinnamon on top of the dough and blend again.
  5. Place parchment paper on the tray and pour all the dough on top.
  6. With the help of a spoon, we press on the dough to compress it,  while we give it a rectangular shape with, more or less, 1 and a half centimeters thick.
  7. We put it in the oven for about 15 minutes, to brown and slightly dry the cookie.
  8. Meanwhile, we take the opportunity to melt the chocolate in a bain-marie. To do this, we put a small saucepan full of water and introduce a container inside (one that can withstand the heat). We turn on the heat at medium power and put the chocolate inside the glass.
  9. We keep it on medium heat, so that the chocolate melts slowly. When the chocolate is melted, turn off the heat and leave the glass inside the saucepan, so it doesn’t get cold.
  10. After 15 minutes, when the biscuit is ready, remove it from the oven and let it cool to room temperature, without removing it from the oven tray. It is possible that the dough has inflated a little, so I recommend that you adapt and compress  with the help of the spoon. 
  11. While the cookie  just warmed up, let’s prepare the caramel. For this we only have to crush the 300 grams of pitted dates with a little less than 1/2 glass of water. The ideal is to add the water little by little, until you find the texture that you like the most. For me, 1/2 a glass was enough.
  12. We reserve the caramel.
  13. We got the cookie back and cut it into rectangles. On top, we spread them with a good layer of caramel.
  14. To finish, we pour the melted dark chocolate on top until it completely covers each bar.
  15. With the help of a knife, we adapt the chocolate to each bar and put them in the fridge for a minimum of 30 minutes, although as the hours go by it becomes crunchier and richer.
  16. And voila! Don’t forget to store any leftovers in the fridge to prevent them from melting in the heat.
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