Twix Ice Cream Bars (Vegan + Gluten Free)
Sooo I just discovered something: the only thing that makes my Twix bars better is a layer of creamy vanilla ice cream. Not surprising, but it IS mildly shocking that it took me so long to do this. My healthier homemade Twix bars are one of my oldest, most popular and most favourite recipes on this site. I’d say this was one of the first recipes that really got excited about making healthier treats (which is now my job, so that’s…wild).
I’m not sure about you but it’s a million (a hundred) degrees where I live (Los Angeles), so it’s unlikely that I’ll be turning my oven on much for the next several weeks. Except maybe for brown butter chocolate chip cookies. Anyway, because of that, we’re doing a raw vanilla cookie base here made with just nut butter, almond flour, oat flour, maple syrup and vanilla. Not only is it SO easy to make, but I also love that it stays nice and chewy in the freezer and has the perfect texture as a base to these frozen treats. We top that with a thick layer of vanilla ice cream (I used a dairy free one but you do you) and then of course our iconic cashew butter caramel which is so incredible and truly never fails me. Slice them into squares, give them a melted chocolate bath and a good sprinkle of sea salt and freeze, then enjoy these cold treats all summer long.
Twix Ice Cream Bars (Vegan + Gluten Free)
Ingredients
For the base:
¼ cup nut butter of choice (almond or cashew)
¼ cup maple syrup
½ cup almond flour
¾ cup oat flour
1 tbsp melted coconut oil
¼ tsp sea salt
½ tsp vanilla extract or paste
1 pint vegan or regular vanilla ice cream of choice
For the vegan caramel:
Heaping ¼ cup cashew butter
3 tbsp coconut oil
3 tbsp maple syrup
½ tsp vanilla
Big pinch of sea salt
For the chocolate:
1 cup dark chocolate chips or chunks
2 tsp coconut oil
Method
First, take your ice cream out of the freezer and let it soften at room temp for 20-30 minutes while you make the rest of the bars.
Mix together base ingredients until you have a firm dough, then press into a lined standard loaf pan. Place in the freezer.
Once ice cream is soft, spread it evenly over top of your cookie base. Place back in the freezer for at least 30 minutes to firm up.
Make your caramel by heating up the cashew butter, coconut oil and maple syrup in a saucepan over medium. Whisk until smooth and let it cook just until bubbling, then remove and stir in the vanilla and sea salt. Let this caramel mixture cool down in the fridge for about 10 minutes. Once slightly cooled and thickened, pour caramel on top of your firmed up cookie/ice cream base. Place back in the freezer for at least 2 hours or ideally overnight.
Once bars are fully set, melt your chocolate and coconut oil in a double boiler or microwave. Cut bars lengthwise down the centre, and then into 6 strips across (to make 12 small bars). Dip each bar in the melted chocolate, then place on a parchment lined baking sheet. Place back in the freezer to set for at least 15 minutes and enjoy! Store leftovers in the freezer.
Makes 12 bars
