Adapted these from a recipe on The Food Medic – just a few tweaks such as homemade vegan chocolate and the welcome addition of Whizzed Up dark chocolate hazelnut butter.

Store these in the freezer for a decadent afternoon treat.


Adapted from a recipe on The Food Medic
Prep Time15 mins
Setting Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Snack
Diet: Vegan
Servings: 8 bars
Calories: 225kcal



  • 45 g oats
  • 45 g ground almonds or process whole almonds
  • 35 g crunchy peanut butter or other nut butter
  • 1 tbsp maple syrup or honey if not vegan
  • a splash oat milk or other milk


  • 150 g dates pitted
  • 30 g dark chocolate hazelnut nut butter by Whizzed Up
  • splash of vanilla extract
  • a splash oat milk or other milk


  • 25 g cocoa powder
  • 35 g coconut oil melted
  • 1 tbsp maple syrup or honey if not vegan


  • Begin by soaking the dates for caramel layer in boiling water for 10 minutes to allow them to soften.
  • Blend the oats into a flour and combine in a bowl with the almond flour.
  • Add the remaining base layer ingredients (peanut butter, honey and splash of milk) and combine until the mixture forms into a ball.
  • Spread the base layer into a small rectangular or square dish using a spoon, or your fingers. Then store in the freezer.
  • Next drain the dates that have been soaking and blend with the other caramel layer ingredients (nut butter, vanilla extract and splash of milk). Blend until smooth. You may need to scrape the sides down a couple of times.
  • Remove the base layer from the freezer and pour the caramel layer on top and smooth. Place the dish back in the freezer for approximately 1 hour 30 minutes.
  • Remove from the dish and slice into 8 twix shaped bars.
  • Make the chocolate by combining ingredients in a small saucepan over low heat. Dunk the bars in the chocolate and then pop back in the freezer to set for 5 mins.
  • Keep the bars stored in the fridge or freezer.


Macros: 225 calories, 22g carbs, 5g protein, 13g fat

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