Half Raw Twix Bars

Vegan, RSF, DF, GF



2 cups blanched ground almonds 

1/2 cup coconut flour 

1/2 cup coconut oil 

1/2 cup rice malt syrup 

1 tsp Vanilla extract 

1 tsp baking soda 

Pinch of salt 

Caramel filling: 

1 cup of soaked dates 

1/2 cup almond or cashew butter 

2 tsp Vanilla extract 

Pinch of salt 

2 tbsp coconut oil 

Dash of coconut cream (add enough to make a nice thick creamy consistency) 

Chocolate coating:

250g Melted dark chocolate 

1/4 cup coconut oil 

Optional to add 2 tbsp maple syrup 


  1. Turn on the oven to 180C Bake and layer a baking tray. 

  2. Place all ‘base’ ingredients into a food processor and blend until smooth. 

  3. Press base ingredients into baking tray (push a fork into the middle of the base to let air out when it cooks) and bake for 5-10 minutes or until golden. 

  4. Place all the caramel layer ingredients into a food processor (or high speed blender) and blend until smooth. Pour over the base and keep in tray. Set aside in the freezer for approx 2-4 hours. 

  5. Once hard melt the dark chocolate and coconut oil into a large bowl. 

  6. Chop the caramel + base into rectangles and dunk into the chocolate using a fork to assist. Place onto a chopping board covered in baking paper once done.

  7. Set aside in fridge or freezer until firm. 

  8. Enjoy.