Description
These Vegan Peanut Butter Twix Bars combine a crunchy almond shortbread base with a rich, creamy peanut butter caramel layer, all coated in smooth vegan chocolate. Perfect for a satisfying and plant-based treat, these bars are enhanced with a hint of sea salt and optional maca powder for an extra nutritional boost.
Ingredients
Scale
Shortbread Base
- 150 g ground almonds
- ¼ teaspoon sea salt
- 20 ml pure maple syrup
- 60 g smooth peanut butter
- 20 g coconut oil (solid)
Peanut Butter Caramel
- 280 g smooth peanut butter
- 125 ml pure maple syrup
- 40 g coconut oil (solid)
- 1 teaspoon sea salt
- 1–2 tablespoons maca powder (optional)
Chocolate Coating
- 200 g vegan chocolate
- 1 teaspoon coconut oil
Instructions
- Preheat and Prepare: Preheat your oven to 175°C (350°F). Line a loaf pan or an 8″ rectangular/square pan with parchment paper, creating a sling for easy removal.
- Make the Shortbread Base: In a food processor, combine ground almonds, salt, maple syrup, peanut butter, and solid coconut oil. Process until a dough forms that sticks together. Press this dough evenly into the pan base and smooth it with the back of a spoon. Prick several holes gently with a fork to prevent bubbling.
- Bake the Base: Bake the shortbread for 20 minutes until lightly browned. Remove from the oven and let it cool to room temperature.
- Prepare Peanut Butter Caramel: In a heat-safe bowl, combine peanut butter, maple syrup, solid coconut oil, sea salt, and optional maca powder. Heat this mixture over a double boiler (bain-marie), stirring until fully melted and smooth.
- Set the Caramel Layer: Pour the smooth caramel over the cooled shortbread base. Place the pan in the freezer for 2 hours or until the caramel sets firm. Overnight setting is also effective.
- Slice Bars: Warm a sharp knife by dipping it in boiling water, drying it well before slicing. Use the warm knife to gently cut through the frozen caramel shortbread into bars. Place bars on parchment-lined baking sheet and return to the freezer to maintain shape.
- Melt Chocolate Coating: Melt vegan chocolate and coconut oil together in a double boiler, stirring until smooth and combined.
- Coat Bars: Dip each bar into the melted chocolate using two forks or spoons to coat evenly. Place coated bars back on parchment paper, sprinkle with sea salt, and chill in the fridge for 15 minutes until set.
- Storage: Store the finished bars in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze bars in an airtight container and thaw in the fridge overnight before serving.
Notes
- You can substitute maca powder or omit it as desired; it adds a slight earthy flavor and nutritional benefits.
- The bars can be made in different sized pans, but note that thickness and height will vary.
- Heating the knife before slicing helps achieve cleaner cuts through the caramel layer.
- For extra crunch, consider adding chopped peanuts or almond pieces to the shortbread base.
- Ensure the coconut oil is solid when mixed to help the dough hold together better.
- These bars freeze well and thaw best overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
