Recipe by Flora & Vino
Serves 16 bars

Easy, healthy raw vegan twix bars with an almond flour base, date caramel center, and Hu dark chocolate. Gluten-free, vegan, and refined sugar-free.



  • 1 1/2 cups almond flour
  • 3 TBSP unrefined coconut oil (or sub coconut butter)
  • 1/4 cup (~5) Medjool dates


  • 1 1/4 cup Medjool dates
  • 1/4 cup nut butter
  • 12 TBSP unsweetened almond milk
  • pinch of Himalayan sea salt


Raw Vegan Twix Bar Recipe


  1. Line an 8×8 inch pan with parchment paper and set aside.
  2. Add the almond flour, unrefined coconut oil, and dates to a food processor or high speed blender and pulse until well combined.
  3. Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
  4. Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend until thick and creamy, scraping down the sides as needed to recombine. Remove pan from the freezer and spread the mixture in an even layer on top of the crust. Place the pan back in the freezer for ~30 minutes until the caramel layer sets.
  5. Melt the chocolate bars in a pan over medium low, stirring often to prevent burning.
  6. Remove pan from the freezer and pour the chocolate mixture on top of the date caramel and spread in an even layer. Tap a few times to remove any air bubbles.
  7. Place the pan in the fridge for ~30 minutes to set.
  8. Cut into squares and serve! The chocolate won’t break perfectly– that’s OK!
  9. Store in the fridge for 3-5 days and freeze for longterm storage.

Raw Vegan Twix Bar Recipe

Read the full post here.

Mar 30, 2020

Posted by Hu Kitchen

Tags: Recipe, Dessert recipes, Gluten free recipes, Halloween recipe, Vegan recipes