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Vegan Twix Bars

These dessert bars are delicious, layers of shortbread, peanut butter, and chocolate creates a perfect mix of textures and flavors.



1 2/3 cups of almond flour

1/2 cup of coconut flour

1/2 cup of melted coconut oil

1/3 cup of maple syrup

1 teaspoon of vanilla extract

Peanut butter:

2/3 cups of creamy peanut butter

1/4 cup of melted coconut oil

1/4 cup of maple syrup

1/2 teaspoon of vanilla extract


3/4 cups of dark chocolate

1 tablespoon of coconut oil

Preheat the oven to 350 degrees F and line an 8x8 inch pan with parchment paper.

Combine all of the shortbread ingredients and spread it evenly on the pan.

Bake for 15 minutes, or until the edges are golden brown.

While the shortbread is cooking, combine all the peanut butter caramel layer ingredients in a small pot. Bring to a boil and then lower heat and simmer for eight minutes, or until the mixture is thick and creamy. Stir consistently.

Let the shortbread cool for ten minutes, then pour the caramel over the top and spread it out evenly. Put the pan in the freezer for half an hour until the layers are set (or the fridge for a longer period of time).

Next, melt the chocolate and coconut oil together. Microwave in a small bowl in thirty second increments, mixing between each time.

Cut the shortbread pieces into bars, and either dip the bars into the melted chocolate or drizzle the chocolate over the top. Sprinkle with flaky sea salt, if desired.

Place the bars back in the freezer or fridge until the chocolate is completely hardened.

Serve and enjoy!


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