Step 1

Begin by preparing the 'shortbread' base. Combine all the base ingredients in a bowl and mix until thoroughly combined.

Step 2

Line a small pan with parchment paper and spread the biscuit base over it, pressing down to level it.

Step 3

Bake in the oven at 170ºC/325ºF (fan assisted) for 10-15 minutes, until a light golden color. Remove from the oven and leave to cool.

Step 4

Meanwhile, it's time to prepare the caramel layer. First, check your dates - if they are very dry then soak them for 10-15 minutes in boiling water. When ready, add the dates and rest of the caramel ingredients to a small food processor or blender and blend until smooth and creamy.

Step 5

Spread the caramel layer over the biscuit base then freeze for 30-45 minutes, or until the caramel layer has gotten harder ( doesn't need to be completely set).

Step 6

Remove from the freezer and cut into bars of your desired size then place back in the freezer for a further 10-15 minutes.

Step 7

You could also leave them uncut and simply pour the chocolate over the top of the entire dish and cut into bars. However, I like the bars to be fully chocolate coated.

Step 8

To make the sugar-free 'chocolate' topping simply melt the coconut oil and mix with the raw cacao powder. If you want to add a little natural sweetener then you can too.

Step 9

Mix until there are no lumps.

Step 10

Dip each bar in the melted chocolate and freeze for 10-15 minutes, or until the chocolate hardens. I like to double-dip mine so then re-dip and re-freeze. Once fully set, then move to an airtight container and store in the fridge or freezer.

Step 11

How To Store The Vegan Twix Bars: These caramel chocolate bars are best stored within the refrigerator, in an airtight container, for up to a week. They will also keep well in the freezer, for up to two months.  When you want to eat one, simply grab one from the freezer and give it 5-10 minutes to soften up a  bit.