i did Ferrero Rocher, i did Snickers, NOW it’s time for Twix’s run in the spotlight!
these Vegan Date Stuffed Twix bars are filled with layers of yumminess that replicate the classic Twix you buy in the store, but this time with some medjool dates stuffed into the mix because i have an obsession.
the medjool dates give these bars the perfect amount of sweetness and gooeyness which i think goes perfectly with the shortbread!
since medjool dates are really sweet, the shortbread and caramel layers are not overly sweet at all, so there’s a great balance.
there are three layers total and four actually if you count melted chocolate.
the shortbread layer contains King Arthur’s gluten free flour (you can use any 1:1 gluten free flour you like), almond flour, avocado oil or coconut oil, maple syrup for sweetness, and some dairy free milk.
the shortbread in the bars are the perfect texture and seriously so easy to make, too!
of course, you can’t have twix without the caramel, but i changed mine up a bit by adding some runny peanut butter. if you can’t tell, i’m a huge peanut butter fan (plus, it gives it some extra protein, too)!
you can sub any runny nut or seed butter by the way, i just love the taste of peanut butter the most
the chocolate layer is super simple and just requires some melted chocolate chips and coconut oil.
these Vegan Date Stuffed Twix are seriously perfect for when you want to make something sweet and simple for a midday treat or dessert!
here’s everything you need to make Vegan Date Stuffed Twix
gluten free flour
dairy free milk
runny peanut butter
if you love Vegan Date stuffed Twix, try these other recipes from my blog!
are you going to make my Vegan Date Stuffed Twix!?
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Vegan Date Stuffed TwixCourse: Snacks
8 medjool dates
- shortbread layer
3/4 cup gluten free 1:1 flour (King Arthur)
1 cup almond flour
1/4 cup avocado oil or melted coconut oil
1/4 cup maple syrup
1/8 cup dairy free milk
- peanut butter caramel layer
1/3 cup runny peanut butter
2 tbsp maple syrup
1 tsp vanilla extract
- chocolate layer
1 and 1/4 cup chocolate chips
2 tbsp coconut oil
- preheat the oven to 350 degrees.
- mix the shortbread ingredients until a well combined and thick dough forms.
- add to a parchment paper lined bread load pan.
- bake at 350 degrees for 25 minutes and cool down completely.
- then, mix the caramel ingredients together and add a generous spoonful to the top of the dates. cut the shortbread into squares and place on top.
- place in the freezer for 1 hour or until the caramel is firm.
- melt the chocolate chips and coconut oil and pour on top.
- place back in the freezer for 30 min and enjoy! store in the fridge in an airtight container.