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  • Writer's pictureTracy Davies

Vegan Twix Slice

There is nothing better than a sweet treat, especially when it is gluten-free, vegan, and refined sugar-free! This easy-to-make, healthy vegan “Twix” slice is a decadent treat, with it's almond flour base, date caramel center, and dark chocolate topping, will have you thinking its the real deal! It makes for the perfect morning tea snack, or after dinner dessert. Just remember, everything in moderation!


To make the base:

  • 2 cups almond flour

  • 3 Tablespoons unrefined coconut oil (or MCT oil)

  • 1/3 cup medjool dates

To make the "caramel layer":

  • 1 1/4 cup medjool dates

  • 1/4 cup organic smooth peanut butter (or any nut butter)

  • 3 Tablespoons unsweetened almond milk

  • 1 pinch of sea salt

To make the chocolate layer:

  • 200g 70% dark chocolate

  • 1 teaspoon unrefined coconut oil (or MCT oil)


  1. Preheat oven to 190C or 170C fan forced.

  2. Line an 8×8 inch pan with parchment paper and set aside.

  3. Place the almond flour, coconut oil, and dates into a food processor and blitz on high, scraping down the sides as needed, until well combined.

  4. Press the mixture evenly into the pan and place into the oven for 10-15 minutes, or until the crust turns a light golden colour. Remove from the oven and set aside to cool.

  5. Wash & dry the food processor, then add the dates, peanut butter, almond milk, and salt. Blitz on high, until the mixture is thick and creamy, scraping down the sides as needed. Pour and spread the mixture evenly over the top of the base. Place the pan into the freezer for 30 minutes for the caramel layer to set.

  6. Melt the chocolate and coconut oil in a microwave safe bowl, in bursts of 30 seconds, mixing between each burst, until fully melted.

  7. Remove the pan from the freezer and pour the chocolate over the top, spreading evenly.

  8. Place the pan in the fridge for 30 minutes to set.

  9. Cut into squares and serve! (Note: The chocolate may not break perfectly when cut but that’s OK) Enjoy!

  10. Store in the fridge for up to a week, or freeze for longerterm storage.

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