Vegan Copycat Twix Chocolate Caramel Bars

Name: Vegan Copycat Twix Chocolate Caramel Bars
Ingredients: For the biscuit base:; ½ cup plus 2 tablespoons oats; 6 tablespoons ground almonds; ¼ teaspoon salt; ¼ cup cashew butter; ¼ cup maple syrup; For the caramel:; ¼ cup cashew butter; 2 tablespoons water; ¼ cup Medjool dates, pitted; 1 tablespoon coconut oil; ¼ teaspoon salt; For the chocolate coating:; ½ cup coconut oil or cacao butter; 3 tablespoons maple syrup; 4 tablespoons cacao powder; 2 tablespoons cashew butter

Crunchy, shortbread-style biscuits topped with gooey caramel and finished with a chocolate coating make for a nostalgic, dairy-free treat.

Ingredients

For the biscuit base:
½ cup plus 2 tablespoons oats
6 tablespoons ground almonds
¼ teaspoon salt
¼ cup cashew butter
¼ cup maple syrup
For the caramel:
¼ cup cashew butter
2 tablespoons water
¼ cup Medjool dates, pitted
1 tablespoon coconut oil
¼ teaspoon salt
For the chocolate coating:
½ cup coconut oil or cacao butter
3 tablespoons maple syrup
4 tablespoons cacao powder
2 tablespoons cashew butter

Method

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. Place in refrigerator 10 minutes to let set, then enjoy or store in an airtight container in refrigerator for up to a week.