One bowl and no food processor required. The dreamiest tahini caramel candy bars that are absolute perfection.
1 1/4 cup gluten free oat flour
1/2 cup melted coconut oil
2 tablespoons maple syrup (can use sugar-free maple syrup)
pinch of sea salt
1/3 cup tahini
1/4 cup melted coconut oil
2–3 tablespoons maple syrup (can use sugar-free maple syrup)
1 teaspoon vanilla
1/4 teaspoon sea salt
3/4 cup vegan chocolate chips
2 teaspoons coconut oil
In a mixing bowl, combine all ingredients for the base. Mix until well combined. Transfer to a lined loaf pan and spread out evenly. Freeze for 30 minutes.
Wash out the mixing bowl and combine all ingredients for the caramel layer. Mix until smooth and caramel-y! After the 30 minutes is up, pour the caramel layer over the oat layer, spreading out gently and evenly. Place back in the freezer for 15-20 minutes.
Meanwhile, prepare the chocolate layer by melting the chocolate chips with the coconut oil in a microwave-safe bowl. Microwave for 30-second increments then stir and microwave again for 30 more seconds until all is completely melted and smooth.
Once the 15 minutes is up, pour the chocolate layer over the caramel and freeze again for 30 minutes until solid.
Once ready, remove from freezer and slice into bars or squares.
Enjoy! You can now refrigerate the leftovers.
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