GIANT TWIX BAR
- Addicted to dates
- Feb 24, 2019
- 4 min read
THAT GIANT CANDY TREND
I've seen giant remakes of these chocolate bars all over YouTube and Pinterest lately, so you all know what had to happen next! There's just something so tempting about making a supersized version of an old favourite. While those I've seen so far are made using dairy, eggs and other animal derived products, I've created an easy vegan version that I hope you'll try at home!
Guess what the best thing about this gigantic chocolate bar is?... besides from being gigantic, I'm pretty sure it tastes VERY similar to the original. And believe me when I say GIGANTIC! Just check out the pic below for the evidence..
IMPRESS YOUR FRIENDS
You can be guaranteed that this dessert will be a firm favourite amongst friends, colleagues and family. Just try giving it to your non-vegan family and what them be surprised!
This whopper of a dessert can be made in advance for special occasions and events such as birthday parties (I'm sure kids would love this!), or you could just make it for yourself and keep a healthy stash in your freezer for those days when you need your chocolate fix. Of course you could also share.... but I'm not here to judge :).
THE PERFECT COMBINATION
The recipe consists of 3 parts; the shortbread biscuit base, followed by a sticky sweet date caramel and a smothering of vegan chocolate. I've used store bought vegan dairy-free "milk" chocolate for this recipe because I wanted to keep it as quick as possible. But if you can't find any dairy-free chocolate, you could always go for a dark chocolate coating (most dark chocolates are vegan by default, just be sure to check the labels!). Or even better, if you have a little more time to spare why not try making your own vegan dairy-free milk chocolate using this recipe.
WHY MAKE THIS RECIPE?
Plant based and Vegan friendly
Easy to make
Decadent and rich
Tastes very close to the original version
Egg free
Dairy free
Free from animal derived products
Loaded with flavour
Insanely delicious!
Perfect for larger gatherings
Makes a HUGE batch so is great for keeping a stash in your freezer
Ingredients can be halved to make a smaller version
Can be enjoyed chilled/frozen/semi-frozen
Easily made to be gluten free (check labels on plant milks etc if you have a severe intolerance)
WATCH THE VIDEO TUTORIAL
THINKING OF TRYING THIS RECIPE?
As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures on my stories!
I would LOVE to hear your feedback and see all your pics. Have fun making it and I hope you enjoy it too x
Giant Twix Log
Serves: 10-12
Preparation time: 45 mins
Set time: 6 hours
Total time: 6.45 hours
Equipment:
High speed blender
12”length x4” width loaf tin with a removable base or similar large tubberware.
INGREDIENTS
SHORTBREAD
3 cups ground almonds
½ tsp salt
1 tsp vanilla extract
⅓ cup creamed coconut (melted)
⅓ cup coconut oil (melted)
¼ maple syrup
CARAMEL
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
GARNISH
450g Vegan dairy-free Chocolate (split into 3 parts)
or make your own chocolate using this recipe
INSTRUCTIONS
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.
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