Craving a classic Twix candy bar? Make this plant-based version from the Vegan Chocolate Treats cookbook instead! A simple, date-and-cashew butter caramel comes together in a flash to pair with buttery biscuit cookies and rich chocolate.What you need:For the biscuit base:1⁄2 cup plus 2 tablespoons oats6 tablespoons ground almonds1⁄4 teaspoon salt1⁄4 cup cashew butter1⁄4 cup maple syrupFor the caramel:1⁄4 cup cashew butter2 tablespoons water1⁄4 cup Medjool dates, pitted1 tablespoon coconut oil1⁄4 teaspoon saltFor the chocolate coating: 1⁄2 cup coconut oil or cacao butter 3 tablespoons maple syrup4 tablespoons cacao powder2 tablespoons cashew butterWhat you do:For the base, preheat oven to 350 degrees. In a food processor, pulse oats until a flour texture is achieved.
Transfer to a medium bowl, stir in almonds, salt, cashew butter, and maple syrup, until a sticky dough is formed. Divide into 8 to 10 equal-sized balls and shape into bars. Place on a baking sheet and bake 4 to 10 minutes, or until just becoming golden.
Set aside and let cool 1 hour. For the caramel, in a blender or food processor, add all ingredients and blend for 2 minutes, or until smooth. On top of biscuits, spoon caramel, using the back of a spoon to spread evenly.
Place in freezer 1 hour.For the chocolate coating, in a double-boiler over low heat, melt oil, then stir in remaining ingredients and mix well. Dip biscuits one by one into chocolate, then repeat until all chocolate is used up.
Plac.