Vegan Twix Bars (Edit recipe)

20 minutes

25 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	418
Fat:	33 g
Carbohydrates:	27 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	283 mg
Fiber:	2 g
Sugars:	12 g
Calculated per serving.

by Pascha Chocolate

View original recipe

Serves: 8

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven the 350°F degrees and prepare a 8.5x4.5 inch loaf pan with coconut oil and parchment paper.
In a medium mixing bowl combine the melted butter, cane sugar, and vanilla extract. Whisk together until smooth.
Add in the gluten-free flour and sea salt. With a spatula mix until combined and a thick batter forms.
Transfer the batter into the prepared pan and spread evenly.
Bake for 20-25 minutes or until it’s a very light golden brown.
Remove from the oven and allow to fully cool in the pan on a cooling rack. Place it in the freezer for a quicker cool.
In a medium mixing bowl, combine the melted coconut oil, sunflower seed butter, and maple syrup and whisk together until smooth.
Pour over the fully cooled base layer and spreadably evenly. Allow to set in the freezer while preparing the chocolate top layer.
Using a double boiler, heat the Pascha Chocolate squares and coconut oil until fully melted and smooth.
Pour the melted chocolate over the chilled bars and spread evenly.
Chill in the refrigerator until fully set. Slice into 8 bars and enjoy.

Notes

Notes: Store any leftovers in an airtight container in the refrigerator for up to 7 days. This can be frozen in an airtight container for up to 6 months. // Recipe, photos and reel credit @cakedbykatie