Healthy Vegan Twix Recipe: Date-Sweetened, Oil-Free

Twix seriously used to be one of my favorite chocolate bars. The only problem is, it’s not the healthiest of treats.

As a girl who firmly believes in treats, I always wanted to create an actually healthy vegan twix recipe – that will become a treat I won’t refuse, even for breakfast.

I am extremely proud of myself for coming up with this recipe. As you all know, I am more of a savory gal. I mean, I love eating desserts. I just don’t consider myself that great at actually making them.

However, after having perfect this vegan twix recipe I am pretty sure I should stop saying this. Because I gotta tell you – I am pretty darn proud of myself!

What I love about this recipe is that it is completely unrefined. You could literally eat it for breakfast (as I did), and feel totally good about it.

It’s low fat, loaded with great nutrients, and tastes amazing. It’s completely free of any refined sugar, which has been my goal lately.

I used to consume quite a bit of maple syrup and coconut sugar. It’s not like there is something really wrong with those – but they are empty calories, just like oil.

For some reason, I was more lenient with myself with it came to sugar. Maybe because I know the underlying cause to many illnesses is fat – so skipping oil was always a priority.

Anyway, back to our twix. I have found that creating desserts sweetened with dates is really great, and the more time you do not consume any refined sugar, the more you get used to the natural flavor and incredible taste of dates. These dates, I create delicious chocolate out of dates, and really, really enjoy it, just like I used to enjoy my refined sugar in the past!

So, my dears, I present to you – Soul in the Raw approved, oil-free, refined-sugar free vegan twix bars! Eat them for breakfast, for snack, or for dessert – totally your choice. I won’t judge or scold you, at all.

Vegan Twix Recipe : 3 Easy Steps

Making these amazing vegan twix bars will require 3 steps. But don’t worry, like any of my recipes, they are very easy steps!

You’re first going to make the cookie base by processing just two ingredients in your food processor. Then, you’ll blend up 3 ingredients to make the caramel layer, and freeze the two in a parchment-lined pyrex while making the chocolate.

Just look at them! Aren’t they beautiful? They actually look like the perfect Halloween candy to me!

To make the chocolate, we will just blend a few more ingredients and dip each bar in it. Don’t make fun of me, but I just literally dunked my bars straight into the blender instead of being a civilized human and pouring my chocolate into a bowl and then dipping my twix bars in that. That’s just how I roll:

Then, you freeze your bars, and you can optionally sprinkle them with cacao nibs on top, just to make them extra pretty (and delicious). And then you’re done! How easy was that?

Hopefully, your twix will last more than a day and you won’t eat them all right away.

Now, let me break it all down for you.

Healthy Vegan Twix Recipe: Date-Sweetened, Oil-Free

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Healthy Vegan Twix Recipe: Date-Sweetened, Oil-Free

Prep Time 15 minutes

Cook Time 4 hours

Total Time 30 minutes

Servings 14 twix bars

Ingredients

For the Cookie Layer

• 2 cups rolled oats
• 60 deglet nour dates pitted

For the Caramel Layer

• 1 tablespoon coconut butter
• 3 soft fuyu persimmons
• 1 pitted Medjoul date
• Optional: tiny splash of water for blending

For the Chocolate

• 10 pitted Medjoul dates
• 2 tablespoons raw cacao powder
• 1/4 cup coconut butter slightly softened
• 1.5 cups water

Instructions

For the Cookie Layer

• Process dates and oats. Make sure this layer is ready by squeezing the mixture between two fingers. The mixture should be crumbly, and stick together well. If not, add a few more dates and process again.
• Remove from food processor, and place in a parchment-lined pyrex dish.

For the Caramel Layer

• Blend all ingredients in a blender , adding a splash of water if your persimmons are not extremely soft.
• It's very important not to over-blend, because the persimmons can turn this into a gel. Blend on very low, and use a tamper if needed.
• Use a spatula to flatten the caramel on top of the cookie layer, and place in the freezer for about 1.5 hours, or until it's completely hard.

For the Chocolate

• Blend all ingredients together until completely smooth.
• Pour chocolate into a bowl.

Assembly

• Take the pyrex out of the freezer, and remove the first two layers, un-sticking them from the parchment paper.
• Cut into twix bar-like shapes. It doesn't have to be perfect - whatever size you prefer is fine.
• Cutting is much easier if you wait about 5-10 minutes for the first two layers to defrost a bit.
• Dunk each piece into the chocolate completely, and place back onto the parchment paper.
• Top with cacao nibs, if desired, and freeze for another 1-2 hours, until the chocolate is completely hard.

Notes

For completely raw vegan version, sub oats with your choice of nuts such as pecans, walnuts, or almonds. 

Cooking time means freezing time for this recipe.