Vegan gluten-free, refined sugar-free TWIX BARS

• Vegetarian
• Gluten free

• Produce

  • 4 tbsp Cacao powder, raw
  • 1 handful Peanuts, raw unsalted

• Breakfast Foods

  • 2 tbsp Rolled oats

• Condiments

  • 3 tbsp Agave syrup

• Baking & Spices

  • 2 tbsp Almond flour
  • 3/4 cup Dark chocolate chips, vegan
  • 1 pinch Salt, fine
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 22 tsp Coconut oil

• Drinks

  • 1 tbsp Coconut nectar

• Dairy

  • 1/2 cup Cashew butter, raw

Found on vanillacrunnch.com

Description

Ingredients

• ½ cup raw cashew butter (substitutes: Peanut butter, almond butter)
• 2 tbsp rolled oats
• 1 tbsp coconut nectar (substitute: agave syrup)
• 2 tbsp almond flour (Coconut or rice flour works as well)
• ½ tsp vanilla extract
• a pinch of fine salt
• -
• a handful of raw unsalted peanuts
• ¾ cup vegan dark chocolate chips
• 1 tsp coconut oil
• or
• 7 tbsp Coconut Oil
• 4 tbsp Raw Cacao Powder
• 3 tbsp agave syrup

Directions

• In a food processor blend the oats, the almond butter, agave syrup, rice flour, vanilla and salt until a thick batter is formed. Transfer the batter to a baking sheet lined with parchment paper, and with your hands form a rectangular shape about ¼-inch thick.
• Place the pan in the freezer to set while you prepare the caramel filling.
• Spread the caramel filling over the bottom and freeze again until firm
• With a sharp knife, cut the rectangular into longish strips
• Now either melt the dark chocolate chips with the coconut oil and top the strips or make the raw version and melt coconut oil, raw cacao powder and agave syrup together
• Top the bars with chopped peanuts