Delicious Homemade Twix Bars (Raw Vegan) (Gluten-free)

When I was growing up I loved me some Twix bars. I mean the carmelly chewy texture mixed with a crunchy buttery cookie, topped with chocolate…genius! But with all the processed refined sugar it’d leave me with a sugar high and energy lows shortly after.

Now after eating mostly raw whole, fresh, unprocessed foods my taste-buds have totally changed. Not only do I have little if any sugar cravings but my food gives me pure natural energy that lasts! The amazing thing about these Twix bars are: they’re gluten-free, refined sugar free, salt-free and chemical-free no nasty unpronounceable ingredients!

I made these bars with my husband in mind, he’s a chocoholic…big time! So I’m always creating new ways for him to eat healthier versions of chocolate. He absolutely loved these! He’s so funny, you’d think after almost six years of me eating this way he’d be used to trying new food that I make. Instead each time is always like the first time. He looks at me leary and half scared not knowing how it’s going to taste (simply cause he knows it’s healthy). He takes the littlest bite mulls it over in his mouth and then his face lights up and so surprised he says “WOW that’s good, I want more!”

I also made this recipe to enter in a contest for a vegan festival our town is having here in La Spezia (Sarzana). The contest is to veganize a favorite traditional recipe, and since so far everyone is entering their typical Italian dishes I decided to represent America with a good ‘ol American candy bar, original enough…at least here (winky face)!

In case you happen to be in La Spezia this summer, July 28-July 30 2017 make sure to stop on by it’s an amazing event they put on. You won’t want to miss it! For more details check out their website here. So what do ya think, do I have a chance of winning? Let me know in the comments below, I’d love to hear what you think?

These are the perfect dessert for kids. I cringe when I see children (well anyone really lol) eating a candy bar. It’s pure chemically refined sugar that only damages the body and lowers the immune system. Why would we want to put disease creating “food” into our bodies when there are healthier versions of almost any food you might be craving? You don’t have to be raw or vegan to enjoy these. I’ve shared these with my neighbors, family and friends and they all love them, and I know you will too!

These bars are more than just a dessert. They can be a snack or even breakfast. They contain protein, calcium, magnesium and fiber so they’re quite filling and satisfying. They can be stored either in the freezer for a month or in the fridge for about 7 days.

Keeping desserts like these in your kitchen and healthy snacks ready to eat when the cravings come will help you have success in sticking with your resolve to make healthier choices. So make sure to always have some on hand.

Recipe:

Makes 9 Twix bars

Cookie Crust

1/2 cup (60g) almond flour*

1/2 cup (60g) coconut flour*

4 Tablespoons maple syrup

1) Stir the above ingredients in a bowl until moist and sightly crumbly (it shouldn’t be too crumbly). 2) Scoop into a 8×8 glass dish lined with parchment paper, press firmly into the dish. 3)Place in the freezer.

*NOTE: If you don’t have an 8×8 dish you can use a loaf pan. If the mix is too crumbly add a LITTLE bit of water. You can make your own flour by blending raw almonds and shredded coconut (separately) in a coffee bean grinder, otherwise you can buy them already made but most likely not raw. Maple syrup can be substituted with coconut syrup or sweetener of choice.

Caramel Layer

7 medjool dates, pitted*

2 Tablespoons melted coconut oil

1/2 cup (120g) tahini*

1) Soak the dates in warm water for 10-15 or until nice and soft then drain the water.2) Blend all three ingredients in a blender on high until thick and smooth. If you have a Vitamix you’ll need to use the tamper to scrape down the sides. Otherwise, if you don’t have one, just stop the blender as needed to scrape down the sides with a spatula. 3) Scoop out the caramel onto the cookie crust and spread evenly. 4) Set in the freezer for up to 4 hours (it’ll take at least 2 hours to harden).

*NOTE: Tahini can be substituted with organic peanut butter or cashew butter.

Chocolate Coating

3.5 Tablespoons melted coconut oil

3.5 Tablespoons cacao

2.5 Tablespoons maple syrup

1) Whisk the above ingredients together in a small bowl until it becomes a smooth liquid chocolate.2) Take the dish out of the freezer when ready, slice, and dip the bars in the chocolate. 3) Place back into the freezer for at least 15 minutes and enjoy when you like!

I cannot wait for you to make them and when you do please let me know how you enjoy them I always love hearing your feedback! Also make sure to tag me on Instagram at #justglowingwithhealth or @justglowingwithhealth so I can see your photos!

LA RICETTA IN ITALIANO

Il Biscotto

60 g di farina di mandorle *

60 g farina di cocco *

4 cucchiai di sciroppo d’acero

1) Mescolare gli ingredienti in una ciotola e renderli compatti. 2) Mettere nella pirofila di 20 cm con della carta da forno e infine aggiungere il composto  3) Mettere in freezer.

* NOTA: Se non si dispone di un piatto 20cm è possibile utilizzare uno stampo da plumcake. Se la miscela è troppo friabile aggiungere un po ‘d’acqua. Puoi creare la tua farina mescolando mandorle crude e cocco grattugiato (a parte) in un macinino da caffè in grani, altrimenti si può comprare già fatto, ma probabile non lo troverete crudo. Sciroppo d’acero può essere sostituito con sciroppo di cocco o dolcificante di scelta.

Lo Strato di Caramello

7 datteri Medjool, snocciolate *

2 cucchiai di olio di cocco sciolto

120 g tahini *

1) Mettere a bagno i datteri in acqua tiepida per 10 a 15 minuti o fino a che diventano belli morbidi, poi scolare l’acqua.2) Frullare tutti gli ingredienti in un frullatore fino a che diventano cremosa e unito. Se si dispone di un Vitamix avrete bisogno di usare il tamper per raschiare lungo i lati. Se non se ne dispone di uno, basta fermare il frullatore come necessario per raschiare lungo i lati con una spatola. 3) Tirare fuori il caramello sulla crosta di biscotto e distribuiti in modo uniforme. 4) Impostare in freezer per un massimo di 4 ore (ci vorranno 2 ore per almeno per prendere solidità).

* NOTA: Tahini e una crema di sesamo e si può trovare alla Iper Coop in qualsiasi altro Supermercato. Può essere sostituito con il burro di arachidi bio o burro di anacardi. Olio di cocco si può trovare al mercato Bio.

Copertura di Cioccolato

3,5 cucchiai di olio di cocco sciolto

3,5 cucchiai di cacao

2,5 cucchiai di sciroppo d’acero

1) Mescolare insieme gli ingredienti in una piccola ciotola fino ad ottenere un liquido di cioccolato cremoso. 2) Mettere il piatto fuori dal freezer quando è pronto, affettare in barrette, e immergere le barrette nel cioccolato. 3) Mettere di nuovo in freezer per almeno 15 minuti e gustare quando vuoi!