Fun “Twix” Recipe from Raquel
Kind lifer Raquel is sharing this vegan “twix” recipe, thanks Raquel! Looks yum. Enjoy!
Vegan “Twix” by Raquel B.
I find it a bit difficult to be a gluten-sugar-cruelty-free person when it comes to sweets. Not that I crave chocolate and candies all the time cause it doesn’t happen much often anymore, but maybe it’s a Brazilian thing that we always crave for sugar after our meals (lunch or dinner). I made this recipe in 20 minutes because I had a sugar breakdown and didn’t want to eat the first junk I saw around. Smart choices! It tastes delicious and you can cut it in little squares and eat along the day (it should last for 3 days in the refrigerator).
1 1/2 cup of medjool dates
1 Cup of Raw Peanut Butter (check my homemade PB recipe here)
1 Cup of your favorite milk (I used coconut, but works with almond, oats … you choose!)
3 to 4 tbsp of cocoa powder
4 tbsp of grated coconut (optional)
2 tbsp of sugar cane (or maple syrup, or honey – also optional)
In a mixer or food processor mix the dates until it becomes a thick even paste, spread the mix to make the first layer in the bottom of a rectangular dish. Put it in the freezer for 5min.
While you wait, make the second layer – make your peanut butter or if you have it made just spread it on top of the dates layer and add the sugar cane or syrup on top of it. Freeze it of another 5min.
In a pan, heat the milk and add cocoa powder and grated coconut.
Boil it until it gets thick. Freeze it for 5min then add on the top of the PB to make the third layer.
You’re all set! You can freeze it for a bit more or start eating cause it looks wonderful!
Find more recipes from Raquel on her blog, Avocados and Bananas.
King Oyster Scallops with Shaved Asparagus & Corona Butter!April 27th, 2018
This Rawsome Life’s Strawberry + Chocolate CheesecakeMarch 7th, 2018
Fare Isle’s Creamy Roasted Cauliflower Leek & Chickpea PastaFebruary 12th, 2018
Raw ‘Oreos’ from The Colorful KitchenJanuary 31st, 2018
My Quest for Healthier Chewing GumDecember 4th, 2017