Vegan.
Twix bars have had a makeover and have got even more delicious!
These are my own take on the classic ‘Twix’ bar, but with a citrus twist.
A delicious crumbly biscuit base, with a chocolate fudgy filling, orange caramel sauce, and a chocolate topping.
These bars are absolutely delicious and extremely moorish! 
Preparation- 20 minutes
Baking time- 10 minutes
Makes- Approximately 10 bars
Level- Easy
…
Ingredients for the base
-210g of gluten-free plain flour
-100g of coconut oil
-4 tablespoons of maple syrup
Ingredients for the chocolate filling
-100g of dairy-free dark chocolate
-1/2 can of coconut milk (Cream only)
Ingredients for the caramel sauce
-4 tablespoons of caramel sauce (1 use Natures Charm)
-1 large orange (zest only)
(Get my homemade caramel recipe here)
Ingredients for the chocolate ganache
-1/4 can of coconut milk (cream only)
-60g of dairy-free dark chocolate
…
To make the base
Step 1- Pre-heat your oven to 180 degrees c and line a 6×8 inch square baking tin with greaseproof paper.
Step 2- In a mixing bowl, combine the flour, melted coconut oil and maple syrup.
Mix and bring together with your hands until a dough forms.
( If its too wet, add more flour, if too dry, add more coconut oil. )
Step 3- Press the dough into the lined tin, prick with a fork and pop into the oven to bake for 10 minutes, until golden in colour.
Set aside to cool.
To make the chocolate filling
Step 1- Scoop out 1/2 solid cream from a can of coconut milk and place it into a saucepan.
Gently heat until it comes to a light simmer then turn off the heat.
Step 2- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
Step 3- Pour the ganache over the biscuit base and smooth out.
Step 4- Place into the fridge to fully set.
This will take 1 hour.
To make the caramel sauce
Step 1- Place the caramel into a bowl and stir in the orange zest.
Step 2- Pour the caramel over the chocolate filling and smooth out.
Step 3- Place into the fridge to set.
I leave mine overnight.
To make the chocolate topping
Step 1- Scoop out 1/4 solid cream from a can of coconut milk and place it into a saucepan.
Gently heat until it comes to a light simmer then turn off the heat.
Step 2- Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
Step 3- Pour the ganache over the caramel and smooth out.
Set into the fridge to set, this will take around 30 minutes.
Once set, remove from the tin and slice into bars.
Serve with a sprinkle of rock salt (optional).
Serve cold, as they will soften if left at room temperature for too long.
Store in a sealed container in the fridge, best eaten within a few days.
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