Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE


This recipe is 100% inspired by and adapted from The Coconut Goddess. I saw their raw vegan Twix bars on Pinterest or somewhere a few days ago and my heart was like: “Hey we need to make these today” So I did, with my own tweaks. They are soooo decadent and delish. I have been eating them as energy snacks on bike rides and after the gym, etc. They are mainly made up of nuts and dates: first we’ve got a cookie layer followed by caramel, finally all coated in dark chocolate. YOU CAN’T GO WRONG. Make a bunch and keep ’em in the freezer for a quick, sweet snack whenever ya feel like it. Probably a great choice if you’re trying to move your kids’ treats in a healthier direction too.

SERVES:   Makes 6 -8 depending on desired size

PREP TIME:  20 Minutes plus setting time

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free

EQUIPMENT: Vitamix or Blender of Choice


Cookie layer:

  • 1/2 cup coconut flour

  • 1/2 cup almond flour

  • 1/4 cup maple syrup

  • Pinch Himalayan salt

  • 1-2 tablespoons melted coconut oil, if needed

Caramel layer:

  • 3/4 cup pitted dates

  • 1/4 cup cashew butter (or peanut butter)

  • 3 tablespoons water, or more as needed

  • Pinch Himalayan salt

  • 2 tablespoons coconut oil

Chocolate coating:

  • 1/3 cup melted coconut oil

  • 1/4 cup cacao powder

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract


Cookie: Stir together the ingredients until slightly crumbly and moist. It should hold its shape when pressed between two fingers. If it’s still too crumbly, add some coco oil (or water). Press into the bottom of a lined bread loaf pan. Place in the freezer.

Caramel: Soak the dates in warm water for 10 minutes (then keep this water for the recipe). Blend all ingredients until smooth, thick and caramel-y! It should taste amazing. Spread evenly onto the cookie layer and place back in the freezer until solid. It will take a couple hours to harden up.

Chocolate: Whisk the ingredients together until you have liquid chocolate. Yummm. Take your caramel-cookie concoction out of the freezer and slice with a sharp knife into bars. Drizzle the chocolate over the bars, or dip the bars in the chocolate. Up to you. I drizzled. Keep in the freezer and enjoy whenever!

Stacey Christie