This may be the best no-bake vegan dessert yet!
In Australia, bars like this are called “slices,” which I rather like. So this would be a chocolate covered, peanut butter caramel, coconut almond cookie slice!
Each layer is incredibly easy, as always, just a quick blitz in the food processor. The bottom “cookie” layer is sort of like a crumblier, drier Larabar, with coconut, almonds, and dates.
The middle peanut butter caramel layer–omg. I have always been so skeptical about date caramel, but as soon as I started spinning the food processor, lo and behold…it literally became caramel. It was amazing. I have only ever tried it with peanut butter here. It tastes like a creamy sticky and smooth peanut butter taste with a caramel texture (definitely not a bad thing). But I bet with almond butter, it would taste like legit caramel.
And finally, the chocolate ganache on top. When is it ever a bad idea to have a thick layer of silky soft dark chocolate?
Vegan Peanut Butter Twix Bars
Adapted from Sweetest Kitchen
For the coconut almond cookie base:
¾ cup almonds
⅓ cup dried, unsweetened coconut
6 Medjool dates, pitted
¼ cup coconut oil, melted
Line an 8×8 pan with foil. Place all ingredients for the cookie base in a food processor and blitz until combined. Spread in the bottom of the pan and chill in the freezer while you make the next layer.
For the peanut butter caramel:
12 Medjool dates, pitted
⅓ cup peanut butter
2 tablespoons pure maple syrup or raw honey
2 teaspoons vanilla bean paste
pinch sea salt
Place all ingredients for the caramel in a food processor and blitz until combined. Spread on top of the cookie layer. Chill in the freezer while you make the top layer.
For the ganache:
1/3 cup dark chocolate, chopped
3 tablespoons almond milk or coconut milk or coconut cream
Place both ingredients in a microwave-safe bowl and heat in 20 second intervals, stirring in between, until smooth. Spread on top of the caramel layer. Chill until set. Slice & enjoy!