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Vegan Chocolate Candy Bars

These Vegan Chocolate Candy Bars are inspired by Twix Bars! Featuring triple layers: raw shortbread, caramel filling and chocolate topping!
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Prep Time 30 minutes
Freezing Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 bars
Calories 305 kcal

Equipment

  • High-speed blender or food processor
  • Small Saucepan

Ingredients
  

For the Base

  • ¾ cup (90g) almond flour
  • 1 cup (200g) Medjool dates pitted

For the Caramel Layer

  • 1½ cups + 2 tbsp (320g) Medjool dates pitted
  • 4 tbsp (60g) almond butter
  • sea salt to taste

For the Chocolate Topping

  • ½ cup (120g) vegan semisweet chocolate chips
  • 2 tsp (10mL) refined coconut oil
  • sea salt to taste

Instructions
 

For the Base

  • Add the base ingredients to a food processor and blend until a dough forms.
  • Press this mixture evenly into the bottom of a baking tray lined with parchment paper, making it medium thick. You don't have to fill the entire tray, but fit it in as per the require thickness. You can also use muffin tins with liners.
  • Place this tray in the refrigerator while you make the caramel layer.

For the Caramel Layer

  • Add the caramel ingredients into a blender.
  • Blend until creamy, scraping down the sides of the blender as needed to recombine the ingredients.
  • Remove pan from refrigerator and spread this mixture in evenly on top.
  • Put back in the fridge until the top is hardened enough to spread the chocolate layer on top.

For the Chocolate Topping

  • While the bars are setting, melt the oil and chocolate in a small saucepan over medium low heat, stirring often to prevent burning.
  • Once the chocolate is fully melted, remove the pan from the freezer and pour it evenly on top.
  • Sprinkle the bars with a tiny bit of sea salt on top. Place the pan back in the fridge to set.
  • Once the chocolate is hardened, use a pizza cutter or sharp knife to make 8 squares. Enjoy!

Notes