• Alison Elliott

Pumpkin Peanut Butter Vegan & Gluten Free "Twix"

Updated: Nov 17



Prep Time: 15 Minutes

Cook Time: 1hour 55 mins

Total Time: 2 hours 10 minutes


Base Ingredients:

3 c. Almond flour

6 tbsp. Coconut oil (melted)

4 tbsp. Maple syrup

2 tsp. Vanilla

1/2 tsp. Salt


Filling Ingredients:

1/3 c. Pumpkin purée

1/3 c. Smooth peanut butter

2/3 c. Maple syrup

1/2 c. Coconut oil (melted)

2 tsp. Vanilla

1/2 tsp. Salt


Chocolate Ingredients:

2 c. Vegan and gluten free chocolate chips

2 tbsp. Coconut oil

2 tbsp. Pumpkin seeds


Base:

Preheat the oven to 350 and line a 9x13 inch pan with parchment paper. Combine the almond flour, melted coconut oil, maple syrup, vanilla, and salt in a bowl. Mix the ingredients together well and then transfer the mixture to the baking pan. Use your hands to smooth the base covering the entire surface area of the pan. Bake for 15 minutes. Remove the pan from the oven and let the base cool for 20 minutes.


Filling:

In a pot combine the pumpkin purée, peanut butter, maple syrup, coconut oil, vanilla, and salt. Turn on the stove and heat the mixture for 3-5 minutes. Stir the mixture frequently. Once the mixture is melted turn off the stove and add the filling to the base layer in the parchment pan. Refrigerate for 40 minutes.


Chocolate:

Combine the chocolate chips and coconut oil in a microwave safe bowl. Microwave the chocolate in 30 second increments for a total of 1-2 minutes or until melted. Evenly lay the chocolate on top of the refrigerated mixture. Sprinkle the pumpkin seeds on top of the melted chocolate and refrigerate the "twix" for 30-40 minutes. Slice the "twix" into long bars and serve chilled. Store in the fridge for up to 1 week.


Serving Size: 10

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