Do you know “Twix”?
That’s exactly what I tried to veganize. I loved the caramel bars as a kid! However, they were of course not vegan. And so I haven’t had those in half an eternity. We don’t even need to start with gluten-free. Of course, I tackled that right away. And I always don’t say that when I offer someone one of my sweet treats. Neither vegan nor gluten free. Because I think that for many people this clouded their clear freedom of expression right from the start. Because there are also many prejudices about veganism and a gluten-free diet. And when it comes to food, it’s primarily about one thing: that it tastes good!
It’s all about that one thing
Taste is ALWAYS in the foreground. And what would healthy food be if it tasted boring? Yes, that would be just raw spinach with nothing. And as we get this idea out of our heads very quickly, I would like to show you that healthy eating can also taste really good. Yes, it can even be damn tasty. I’m not talking about calories and I will probably not go into it any further, because there are calories and that’s it again. Because calories say nothing about the nutritional value. It is only considered half of the story, like keeping one eye closed. A donut has an enormous number of calories – technically, it does not bring the body any nutritional value. Yet, you could even lose weight with donuts alone if you keep a calorie deficit. In theory this absolutely works. But it would in no way be healthy, or even close.
For this reason, the calorie information is of no use. These caramel bars consist of a gluten-free biscuit layer thanks to almond flour and coconut oil. The cream itself consists mainly of dates. Everything is covered in dark chocolate and together it definitely has as many calories as regular sweets. With one big difference: the foods like almond flour and dates have a much greater nutritional value than simple wheat flour and white sugar.
In addition, the body has to work harder to break down the nutrient-rich foods into smaller components, which on the one hand keeps you full longer and on the other hand uses more calories.
And that’s exactly why I totally love nutrient-rich foods, as they do a lot more good for our body in the long run. And that’s exactly why I wanted to veganize these bars. Simply to have something healthy in the house that fills you up quickly and doesn’t let the small hunger get out of hand in the first place.
Feel free to try those caramel bars and I’d be super happy to hear your comment or feedback in the comment section below! Enjoy.
Super easy and healthy caramel bars with coffee nibs, covered in chocolate. Fully vegan and gluten-free. Find the SUPER EASY RECIPE here 🌱
- 250 g dates ⎮ for the caramel layer
- 2 tbsp coffee nibs ⎮for the caramel layer
- ½ teaspoon vanilla pulp ⎮for the caramel layer
- 140 g almonds ⎮ for the biscuit base
- 50 g cashews ⎮ for the biscuit base
- 2 tbsp coconut oil ⎮ for the biscuit base
- 2 tbsp maple syrup ⎮ for the biscuit base
- 2 tbsp water ⎮ for the biscuit base
- 200 g dark chocolate vegan ⎮for chocolate malting
- Chocolate sprinkles ⎮for decoration
- sugar pearls ⎮ for decoration
Line a square baking pan (20 cm x 20 cm / 8 inch x 8 inch) with baking paper / or optionally a rectangular shape of comparable size. Put aside.
Preheat the oven to 170 ℃/330℉.
Pour hot water over the dates in a bowl and let them soak. Put aside.
Grind the nuts into flour in a blender. Then add the remaining ingredients for the biscuit base and pulse until you have a smooth mixture.
Put the dough in the baking pan and press it evenly with the back of a large spoon (preferably slightly moistened).
Bake for about 25 minutes.
In the meantime, drain the dates and put them in the blender. Mix well until you have a creamy mixture. The mass does not have to be completely homogeneous. A few bits are perfectly fine.
Stir in the coffee nibs and the vanilla pulp.
As soon as the dough is ready, let it cool for about 10 minutes. Then spread the caramel layer on top, loosen the shape and cut into pale-sized bars.
Place in the freezer for 10 minutes.
In the meantime, melt the chocolate in a water bath and prepare the chocolate sprinkles and sugar pearls.
Take out the bars, turn them once in the liquid chocolate, drain off the excess chocolate, place on a wire rack, decorate with chocolate sprinkles or sugar pearls and let dry.
The bars last up to 2 weeks in the refrigerator and up to 4 months in the freezer.
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
Now it’s your turn! Try this healthy “Twix” variant and give feedback on it. What are your favorite bars from childhood? Something that you would like to have in vegan & gluten-free? Then off to the comments and I’ll try my hand at a recipe for you.
Thank you for stopping by! I am always very happy that you like my recipes so much.
Have a wonderful day and see you very soon.
Author: Marie Dorfschmidt