Vegan Pumpkin Twix Bars
These pumpkin twix bars are a fall spin on my regular twix bites! They have a gluten-free cookie crust, pumpkin filling, and are topped with a vegan white chocolate. If you're ready to dive into all things pumpkin, you have to try these. They taste like a little bite of pumpkin pie!
Ingredients
Base
- 1 cup almond flour
- 1 tbsp coconut flour
- 2 1/2 tbsp maple syrup
- 2 1/2 tbsp coconut oil melted
- 1 tsp vanilla & good pinch sea salt
Filling
- 1/2 cup cashew butter *can sub any nut/seed butter
- 1/4 cup coconut oil melted
- 3 tbsp canned pumpkin puree
- 4-5 tbsp maple syrup
- 1 tsp vanilla & good pinch sea salt
- 1-2 tsp pumpkin pie spice
Topping
- 1 1/3 cups White Chocolate
- 2 tsp coconut oil *helps thin the chocolate out
Instructions
Shortbread base
- Preheat oven to 325F. Line a loaf pan with parchment paper. You can also make these into cups using a mini muffin pan.
- Mix together the base ingredients until dough forms. If making mini bites, divide the dough amongst a mini muffin tin, filling each cup about 1/3 of the way full, being sure to press the dough firmly into the bottom. If making bars, press into a lined loaf pan. Use a fork to poke some holes in the base.
- Bake for 10-12 minutes, until golden around the edges. Let cool completely.
Pumpkin Caramel Filling
- Mix together the filling ingredients until completely smooth. Taste and adjust as you'd like (more spice, maple, salt, etc). Pour the caramel filling over the base, spreading it out evenly. If making cups, divide the filling amongst the bases, filling them another 1/3 of the way full.
- Place the pan back in the freezer for an hour or two, to allow the center to firm enough to pour the chocolate over.
Chocolate layer
- Melt the chocolate until smooth. Use the double-boiler method or heat in the microwave in 20 second increments, stirring well between each, until smooth. Pour the chocolate over the center layer - I like to tilt the pan to help spread it out entirely.
- Place the tin in the freezer for 30-60 minutes allowing the chocolate to firm up.
Cutting the bars
- I like to let them sit out at room-temp for 5 minutes or so. Then i run my knife under SUPER hot water before cutting them into slices. This helps prevent cracking.
- Store in the freezer & let thaw a few minutes before eating for best texture!
Video
Notes
Store in an air-tight container in the freezer.