Peanut Butter Vegan Twix Bars
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Print Recipe Servings 16 pieces
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Ingredients
Base Layer
- 1 cup (90 g) coconut flour
- 1 cup (125 g) pitted dates
- ½ cup (120 ml) water
Peanut Butter Layer
- ⅔ cup (150 g) peanut butter
- 1½ tbsp maple syrup
- ¼ tsp salt
Chocolate Layer
- 2 oz (60 g) dark chocolate dairy-free
- ¼ tsp peanut butter
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Instructions
- Put all ingredients for the base layer in a food processor. Pulse until well combined.
- Press the mixture evenly to the bottom of a pan, lined with parchment paper - I used an 8 x 8 inch (20 x 20 cm) baking pan.
- In a small bowl mix the peanut butter, maple syrup, and salt. Stir with a spoon until well combined. Spread the peanut butter mixture into an even layer on top of the base. Put the pan in the freezer for about 20 mins.
- Meanwhile, melt the dark chocolate with the peanut butter. Take the pan out of the freezer and pour the chocolate mixture on top. Carefully spread it with a spoon to evenly cover the surface. Sprinkle with salt or ground peanuts.
- Now, you can either eat it right away or refrigerate for 10 mins. Cut it into squares and enjoy! Store leftovers in the fridge.
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Notes
- It is not necessary for the peanut butter layer to freeze entirely but only to firm. So you can easily spread the chocolate layer on top. It will harden from the cold after several mins and you can enjoy your twix bars right away.
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