Preparation time: 45 mins
Set time: 6 hours
Total time: 6.45 hours
High speed blender
12”length x4” width loaf tin with a removable base or similar large tubberware.
3 cups ground almonds
½ tsp salt
1 tsp vanilla extract
⅓ cup creamed coconut (melted)
⅓ cup coconut oil (melted)
¼ maple syrup
24 medjool dates (pitted)
⅓ cup tahini
¼ maple syrup
½ cup soya milk (or any plant milk of choice)
2 tbsp coconut oil (melted)
½ tsp salt
3 tbsp maca powder
½ tsp vanilla extract
450g Vegan dairy-free Chocolate (split into 3 parts) or make your own chocolate using this recipe
To make the shortbread base begin by preheating your oven to 150°C.
Add the ground almonds and salt to a large bowl and stir.
In a separate bowl combine the maple syrup, coconut oil, vanilla extract and creamed coconut. Gently mix using a fork or a whisk.
Add the wet ingredients to the dry ingredients and bring them together into a dough using your hand.
Once the dough is smooth, roll it into a large ball, cover and place in the fridge to chill for an hour or so.
Roll out the dough between 2 sheets of parchment paper to approximately ½ inch in height.
Cut the shortbread biscuits to size (slightly less than the diameter of your loaf tin), and pierce each biscuit using a fork.
Bake for 15-20 minutes and allow to cool completely.
To make the caramel add all the ingredients to your high speed blender and blitz until smooth without lumps.
Line your bread/baking tin with 2 large strips of parchment paper, ensuring it covers the entire surface. Secure the sides with clips or tape.
Melt 150g of the chocolate by placing it into a bowl which sits on top of a saucepan of simmering water. (ensure no water gets into the chocolate).
Pour the chocolate into the base of your tin and tap the tin on your work bench to get rid of any air bubbles. Place in the fridge to set for at least 30 minutes or until set.
Add the caramel (holding back approximately 2 tablespoons) on top of the chocolate a spread out using your spatula.
Add a layer of the shortbread biscuits, followed by the remaining 2 tablespoons of caramel which act a s a glue to secure the next layer. Add a second layer of shortbread biscuits.
Melt another 150g of your vegan chocolate and pour in on top and down into the edges of the chocolate.
Freeze for a minimum of 4 hours (or overnight).
Gently remove the twix log from the tin, removing the parchment paper. If the caramel looks uneven, you can smooth it out using a spatula.
Very carefully sit the twix on top of two glasses in order to elevate it before covering in chocolate.
Melt the remaining 150g of vegan chocolate and pour on top of the twix log, working quickly to smooth out the sides with your spatula.
Use a spoon to swirl the top of the log to give that real chocolate bar effect.
Refrigerate until the chocolate has set.
To cut, heat your knife in some hot water to help it melt through the top layer without the chocolate breaking apart.
Store in an airtight container in your fridge and consume within a week, or alternatively freeze.