Cute mini twix bars in all the flavours! Recipe is free of refined sugar, can be adapted to be made gluten free (GF oats) and vegan (if vegan chocolate is used). I've only included 4 flavours in the recipe, but peanut butter caramel flavour and a superfood version are also particularly good (for the PB caramel, simply blend extra peanut butter into the date caramel, and for the superfood version, add chia seeds + flaxseed to the base, and maca to the caramel).

For The Base:

200g macadamia nuts

100g blanched almonds

1/2 cup shredded coconut

2 cups oats

2-3 tblspoons honey

1 tblspoon coconut oil

For the Caramel:

around 20 pitted medjool dates

2 tblspoons tahini

4 tblspoons peanut butter

splash of almond milk

Chocolate Coating:

2 large bars cadburys bourneville chocolate (or vegan alternative)

Strawberry flavour:

homemade strawberry chia jam

Raisin flavour:

handful of raisins

Chocolate flavour:

2 teaspoons cacao powder

Blend all the ingredients for the base in a food processor until a smooth dough forms, then press into the base of a lined baking tray. Make sure you press it down very firmly and the thickness is even. Place in the freezer whilst you make the caramel.

For the caramel, blend all the ingredients in a food processor until very smooth- it should be quite a thick, sticky caramel. If you prefer salted caramel, add a pinch of salt before blending.

Place a 1/4 of the caramel in a seperate bowl and mix in the cacao powder (you can do this in a food processor but by hand works as well). This will be used for the chocolate flavour.

Remove the base from the freezer. Spread the chocolate caramel over a 1/4 of the base, and the plain caramel over the other 3/4. over a 1/4 of the plain caramel, spread a layer of strawberry chia jam. Over another 1/4, press raisins into the caramel (can use peanuts if you prefer). Return to the freezer for around an hour. Remove from the freezer and cut into bar shapes, I cut mine to be around 2cm thick and around 10cm long (make sure you cut so the different flavours are kept on separate bars).

Melt the dark chocolate in a bowl over a pan of boiling water. Coat each bar in a thin layer of chocolate and place on a lined tray, making sure no bars are touching. I rolled a few of my bars in shredded coconut and some in crushed hazelnuts – you could use any crushed nuts, or just leave them plain! Return bars to the freezer until the chocolate hardens. Store either in the fridge or freezer.

Published by Maddy Kent