Health-ified Twix Bars

… They’re vegan and DAMN delicious. I keep them in the freezer and since the banana doesn’t fully freeze they’re always gooey and ready to go.


Cookie Base:

· 1 cup old fashioned oats

· 8 Medjool dates, pits removed (skin on okay)

· pinch of salt

· 1 tsp vanilla

· water


· 12 Medjool dates, pits removed (skin on okay)

· 1 banana

· 1 tsp vanilla

· pinch of salt

· 2 teaspoons Chia Seeds

· 2 tablespoons Water

Chocolate Coating:

· 6 oz raw dark chocolate


1. Line a 6×8-inch tin with non-stick baking paper and set aside.

2. In a food processor, process oats till you have oat flour. It doesn’t have to be fine ground but be sure to work out all the large chunks of oats.

3. Add in salt, vanilla, and dates. Process until you have a clumpy mixture and the dates have been chopped up and evenly distributed with the oats. Add enough water in until the mixture resembles cookie dough.

4. Press mixture onto the bottom of your lined tin and place in the freezer.

5. In the same food processor, combine all the ingredients for the caramel. Process till smooth and then spread on your chilled cookie base in an even layer, using a spatula to flatten out completely.

6. Place tin in the freezer for at least 4 hours. The caramel will never freeze solid, but don’t worry.

7. After freezing, turn your Twix slab onto a cutting board and cut into 15 even squares with a sharp knife (or as many as you’d like!). Place squares on a non-stick parchment lined baking tray and return to the freezer.

8. While the bars are in the freezer, melt your raw dark chocolate

9. When you are ready, remove bars from the freezer and individually dip them into your chocolate. Shake excess chocolate off and place back onto lined baking tray.

10. Repeat the process with your remaining bars and store bars in the freezer.

11. Enjoy!

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