Peanut Butter Twix Bars – Veganized!


It’s October which is one of the biggest candy months of the year. It’s also the best month of the year because it’s my birthday month. What’s up.

In honor of both of those things we’re kicking things up a notch with peanut butter Twix bars, vegan style. And let’s be real, vegan style is THE BEST style there is because you get all of the deliciousness without any of the harm to the environment or the animals.

WIN. WIN.

These Twix bars are relatively easy to make. Honestly, the most difficult part is waiting for the little buggers to set up in the freezer so you can drown them in melty chocolate.

Other than that you shouldn’t have any other struggles. Well except the fact that you might eat half of them in one sitting. But hey, that doesn’t sound like a terrible problem to me.

It’s time to embrace the season of candy. I’m so ready.


PEANUT BUTTER TWIX BARS

 

Bottom Layer:
1 cup coconut flour
3/4 cup oats
1/4 cup brown rice syrup
2 tablespoons coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla

Combine all ingredients in food processor. Blend until mixture is combined. Press into a pan lined with parchment paper. Set aside.

Top Layer:
2 cups dates
1/2 cup warm water
2 tablespoons peanut butter
7 oz. dark chocolate

Place dates in food processor. No need to clean it out beforehand. Pulse a few times until they’re chopped up. Slowly begin to add water. I use just under 1/2 cup but the amount needed will depend on the moisture levels of your dates. Continually add water while blending until a smooth paste is formed. Add in peanut butter and blend until mixed. Pour mixture into 6×9″ pan. Place in freezer and allow to set up for 8 hours or overnight.

Line a baking sheet with parchment paper and set aside. Remove bars from freezer and slice into long pieces, just like a candy bar. Melt 8 oz. of dark chocolate and dip bars into the chocolate; coating them completely. Place them on the baking sheet and into the fridge to set up. Serve, enjoy!

Can be kept in the fridge for up to 7 days or in the freezer for a few weeks.

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