Do you know Twix?
I’m sure you know that. I used to eat this far too often during school break. Always saved some pocket money for the Twix. And then there were two more bars inside! I loved it so much!
Of course, the sugar rush that followed was not without it. But if you’re used to it, you kind of want it. And shall I tell you something? There haven’t been many of these conventional sweets for me that are super addictive. But Twix – oh yes!
Now let’s look at the whole thing from the perspective that you eat vegan, most sweets only contain polyvalent sugar in the form of bananas and dates and you quit industrial sugar 5 years ago. Yes, it has actually been that long for me.
Sugar rush doesn’t really exist anymore. That’s a thing when you’re eating whole foods most of the time. Whether vegan or not. We simply have longer sugar chains that the body has to break down, so the blood sugar level only rises slowly and cannot fall into the basement so quickly.
How do you get such caramel bars – with chocolate – without conventional fuss?
Trust me, it’s actually super easy!
In fact, it’s pretty easy once you’ve tried it. Gluten free, vegan & sugar free. You can actually take it that far. I find that amusing, because viewed from the outside, you wouldn’t think that there was anything left at all, apart from rice and salad. Believe me – that’s exactly where I was too!
And that’s exactly why I started this journey back then – a pure self-test. Because I hadn’t believed it. Well, then I guess I had to teach myself better. But that’s another story that I might tell you at a later date.
your ideas? Off to the comments with it! I am happy about each and every one of you!
But now on to the recipe – I won’t keep you waiting any longer.
Super Easy Vegan, Gluten Free & Sugar Free Caramel Bars – almost like Twix!! Here's the whole recipe for you.
- 100 g almonds or almond flour
- 50 g psyllium husks ground
- 25 g cornstarch
- 4 tbsp water
- 3 tbsp maple syrup
- 1/2 tsp baking soda
- 250 g dates pitted
- 1/4 tsp vanilla or tonka ground
- 250 g vegan chocolate
Preheat the oven to 350℉ // 180℃ and line a rectangular springform pan (8×8 inch // 20cm x 20cm) with baking paper.
Place dates in a large bowl and pour boiling water over them until completely covered. Put aside.
Process the almonds into flour in a blender. Or use almond flour directly.
Mix almond flour, ground psyllium husk, cornstarch, water, maple syrup and baking soda into a dough in a mixer. Add more water if needed. But only slowly, because the dough should not be too moist.
Press the dough into the mold with wet hands. Poke small holes with a fork.
Bake the dough for 25-30 minutes.
In the meantime, fill a large saucepan with 5 cm of water and bring to the boil.
Chop the couverture (or use couverture chips) and place in a cup. Remove the boiling water from the stove and place the couverture in the cup in the water bath. ATTENTION: No water must come into contact with the chocolate, otherwise it will not melt smoothly.
Drain the dates well and add to the blender. Mix together with ground vanilla or tonka until a doughy mass has formed. Add a tablespoon of water if needed. Nevertheless, the mass should be like caramel and can also remain a bit stuffy.
Take the biscuit base out of the oven and let it cool down a bit.
Pour the caramel mixture on top and spread evenly.
Carefully (caution: slightly fragile) lift out of the mold and place on a cutting board. Cut into 10-12 equal bars.
Place the bars in the freezer for 20 minutes.
Then dip one by one into the chocolate and let it harden.
Decorate with more chocolate and salt if you like (yes, it tastes really good!)
The bars will keep in an airtight box in the fridge for up to 2 weeks.
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
I hope you enjoyed these super easy vegan twix! Feel free to try them and leave me feedback, or tag me on Instagram! I look forward to you all!
Author: Marie Dorfschmidt