Vegan Caramel Cookie Bars: The better Twix

Background:

When I was developing this recipe I was looking for a nutrient-dense breakfast or dessert that could be a really great protein addition to the meals served at Miriam's Kitchen. I knew I wanted a super indulgent and layered dessert, so the first thing that came to mind was the classic Twix bar. But how could I make it protein based but easily as delicious? And so the experimenting began!

One thing that I was really excited about was using spirulina, as I knew it had a high protein intake. Here is a little bit of information on spirulina:

1. Spirulina is considered a superfood and is especially good for a few key reasons, including its low glycemic index (GI). A Low Glycemic Index is good because it won’t spike blood sugar levels, making it great for people watching blood sugar, managing diabetes, and in food kitchens many people have different health issues that high sugar spikes can worsen. – Spirulina is extremely high in protein: Around 60–70% protein by weight — ideal for plant-based diets. This is great since many of my recipes are plant based and are always looking for ways to incorporate much needed extra protein.

2. Spirulina is also very rich in nutrients. It derives from dried biomass of cyanobacteria (blue-green algae) and is therefore loaded with iron, B vitamins (B12), chlorophyll, and antioxidants like phycocyanin (which also includes anti-inflammatory and detoxification functions for the liver and gut). Sunday: After learning about this I knew I wanted to make a dessert/breakfast that could be made in large batches, protein forward and very delicious. Miriam’s Kitchen just started serving daily dessert so I knew this was a recipe that would be in demand as well.

3. To get enough protein, the base is derived from nut butter and almond flour. The middle is a date and coconut caramel, that spirulina is added to along with a pea protein, which makes it more protein forward. Lastly, it’s topped with dark chocolate, flaky sea salt, chia seeds, and roasted coconut flakes. Now while it seems like there are a lot of natural additives, nothing actually affects the flavor of the bar because everything is added in large amounts, and the end results ends up tasting like a sweet coconut Twix bar with the chewy texture everyone knows and loves.

4. Here is a quick protein breakdown:

   - Nut butters + almond flour: 6–8g – Protein powder +/or Spirulina (pea/almond): 5–8g – Hemp seeds / add-ins: 2–3g

   - Total: ~13–16g per bar

   
   

   Conclusion:

   While this won’t be a primary meal for Miriam’s Kitchens guests; having this alongside their main breakfast meal or even as a dessert adds SO much extra nutrients and calories without the extra spike in sugar content and unhealthy additives that sweet desserts/breakfasts often include. It's also been HEAVILY taste tested and is such a delicious treat!

   
   

   Now let's get into the ACTUAL recipe!

   -> Makes 8-12 bars

   Ingredients:

   •  ¾ cup of almond flour

   • ½ cup of nut butter 

   • 2 tbsp coconut cream

   • 2 tbsp maple syrup

   • 12-15 dates

   • 1 can coconut milk

   • ½ bag of dark chocolate chips

   • ¾ cup roasted coconut flakes

   • 2 tbsp chia seeds

   • 1 tsp spirulina powder/1 tbsp plant protein

     
     

   Step-by-step recipe:

   1. CRUST/BASE LAYER:

   - Add in ¾ cup of almond flour into a bowl

   - Add in ½ cup of nut butter of your choice into bowl (I used peanut butter; it's the thickest and I enjoy the flavor the most but feel free to interchange between other nut butters although the base might be a slightly different consistency. Make sure to add more or less almond flour as needed).

   - Add in1 tbsp of plant protein powder

   - Add in 2 tbsp maple syrup

   - Add in 2 tbsp coconut cream (once you open your can of coconut milk, just take 2 tbsp from the top layer and mix it with the rest of the ingredients).

2. CARAMEL/MIDDLE LAYER:

   - Simmer ¾ cup of water with 12-15 dates

   - Let that sit and boil altogether for 7-10 minutes until dates are soft

   - Move from pot to a blender and blend together until smooth

   - Add one can of coconut milk with the date mixture and blend until combined

   - Add that mixture back into a pot and simmer for 20-30 minutes until it becomes a thick caramel sauce -> shouldn’t be runny!

   - Add that new caramel layer on top of the base crust layer

   
   

3. COCONUT & CHOCOLATE TOPPING:

   - Roast coconut flakes in the oven for 10 minutes on 350 degrees

   - Melt ½ bag of dark chocolate chips into the microwave

   - Pour on top of the rest of the layer

   - On top add the roasted coconut flakes as well as chia seeds and flaky sea salt

   
   

4. ENJOY!

   - Freeze for 10-15 minutes 

   - Cut into 16 equal size bars and enjoy!

   - Feel free to keep it in fridge!!

Below are some photos of the Vegan Caramel Cookie Bars, enjoy everyone :)