2 days Ago By Emma Hollingsworth
Craving a classic Twix candy bar? Make this plant-based version from the Vegan Chocolate Treats cookbook instead! A simple, date-and-cashew butter caramel comes together in a flash to pair with buttery biscuit cookies and rich chocolate.What you need:For the biscuit base:1⁄2 cup plus 2 tablespoons oats6 tablespoons ground almonds1⁄4 teaspoon salt1⁄4 cup cashew butter1⁄4 cup maple syrupFor the caramel:1⁄4 cup cashew butter2 tablespoons water1⁄4 cup Medjool dates, pitted1 tablespoon coconut oil1⁄4 teaspoon saltFor the chocolate coating: 1⁄2 cup coconut oil or cacao butter 3 tablespoons maple syrup4 tablespoons cacao powder2 tablespoons cashew butterWhat you do:For the base, preheat oven to 350 degrees. In a food processor, pulse oats until a flour texture is achieved.
Transfer to a medium bowl, stir in almonds, salt, cashew butter, and maple syrup, until a sticky dough is formed. Divide into 8 to 10 equal-sized balls and shape into bars. Place on a baking sheet and bake 4 to 10 minutes, or until just becoming golden.
Set aside and let cool 1 hour. For the caramel, in a blender or food processor, add all ingredients and blend for 2 minutes, or until smooth. On top of biscuits, spoon caramel, using the back of a spoon to spread evenly.
Place in freezer 1 hour.For the chocolate coating, in a double-boiler over low heat, melt oil, then stir in remaining ingredients and mix well. Dip biscuits one by one into chocolate, then repeat until all chocolate is used up.
Place in refrigerator 10 minutes to let set, then enjoy or store in an airtight container in refrigerator for up to a week.Craving a classic Twix candy bar? Make this plant-based version from the Vegan Chocolate Treats cookbook instead! A simple, date-and-cashew butter caramel comes together in a flash to pair with buttery biscuit cookies and rich chocolate.What you need:For the biscuit base:1⁄2 cup plus 2 tablespoons oats6 tablespoons ground almonds1⁄4 teaspoon salt1⁄4 cup cashew butter1⁄4 cup maple syrupFor the caramel:1⁄4 cup cashew butter2 tablespoons water1⁄4 cup Medjool dates, pitted1 tablespoon coconut oil1⁄4 teaspoon saltFor the chocolate coating: 1⁄2 cup coconut oil or cacao butter 3 tablespoons maple syrup4 tablespoons cacao powder2 tablespoons cashew butterWhat you do:For the base, preheat oven to 350 degrees.
In a food processor, pulse oats until a flour texture is achieved. Transfer to a medium bowl, stir in almonds, salt, cashew butter, and maple syrup, until a sticky dough is formed. Divide into 8 to 10 equal-sized balls and shape into bars.
Place on a baking sheet and bake 4 to 10 minutes, or until just becoming golden. Set aside and let cool 1 hour. For the caramel, in a blender or food processor, add all ingredients and blend for 2 minutes, or until smooth.
On top of biscuits, spoon caramel, using the back of a spoon to spread evenly. Place in freezer 1 hour.For the chocolate coating, in a double-boiler over low heat, melt oil, then stir in remaining ingredients and mix well.
Dip biscuits one by one into chocolate, then repeat until all chocolate is used up. Place in refrigerator 10 minutes to let set, then enjoy or store in an airtight container in refrigerator for up to a week..
