Homemade Gluten-Free & Vegan Twix
Cook time
Total time
Serves: 8
For Date Caramel
  • 4 Medjool Dates, pits removed (optional: soaked)
  • 1 Tb water
  • 1-2 tsp. agave nectar (depends on taste)
  • 1 tsp. coconut oil
  • ½ tsp. vanilla extract
Additional Ingredients
  • 8 Lucy sugar cookies (see link in post)
  • melted non-dairy chocolate chips
For Date Caramel
  1. Mix all ingredients into a high-speed blender for 3-5 minutes, or until smooth. If it's too thick, add 1 tsp water at a time. You want it thick enough to blend but not runny.
  2. Place into the fridge to cool.
  3. Place 1 tsp, date caramel sauce on top of 1 Lucy sugar cookie. Repeat for each cookie.
  4. Freeze for 10 minutes.
  5. Dip each cookie gently in melted chocolate and fully coat.
  6. Place on a parchment paper-lined plate to set and freeze for 10 minutes.
Nutrition Information
Calories: 963 Fat: 36g Saturated fat: 13g Unsaturated fat: 21g Carbohydrates: 161g Sugar: 100g Sodium: 573mg Fiber: 9g Protein: 8g Cholesterol: 41mg
Recipe by Fork and Beans at http://www.forkandbeans.com/2013/09/28/homemade-gluten-free-twix/