These Delicious Twix Bars are decadent and full of protein. They have a crunchy cookie crust and a caramel and chocolate topping, making them an irresistible nondairy dessert treat.
Delicious Twix Bars
3 tablespoons of agave syrup
1/3 cup of coconut oil
, melted, (add more coconut oil as needed until the dough forms)
¾ cup of organic tahini
1/2 cup of sugar free maple syrup
1/3 cup of creamy peanut butter
Nondairy Chocolate Topping:
1 cup of nondairy dark chocolate chips
1 tablespoon of coconut oil
-Preheat oven to 350F degrees. In a medium size bowl, add coconut flour, agave syrup, Himalayan salt and coconut oil. Combine ingredients until a dough forms.
-With a cookie scooper, add 1 tablespoon of the cookie crust mixture in a square silicone pan, press dough evenly into each section with a spoon. Bake for 8-10 minutes until the edges begin to brown. Remove from the oven and cool on a wire rack.
Add the tahini, sugar free maple syrup, creamy peanut butter and coconut oil in a small saucepan on low Add the vegan caramel over the crust in each section and freeze for about 30 to 45 minutes or until the caramel is hardened.
-Nondairy Chocolate: Melt the nondairy dark chocolate in a double boiler with 1 tablespoon of coconut oil over low heat until fully melted. Stir until smooth.
-Remove the silicone pan from the freezer and add the melted chocolate to each square section until fully covered.
-Transfer the bars to the freezer for 30 minutes or until chocolate is fully set. Remove from the freezer and silicone tray. Enjoy!