It’s Halloween week!
No need to cry about not having vegan Halloween candy because I’ve got you covered with these pumpkin spice twix!
Okay, no need to cry about candy anyways because there is so much sneaky vegan candy and cool purposefully vegan candy we can all enjoy this Halloween. Or we can make our own spooky treats because that’s even more fun.
Ah my two favourite worlds (Halloween and food of course) colliding – what a time to be alive.
Okay, to be honest I’m so excited about this pumpkin spice twix recipe that it’s all I want to talk about! Sweet pumpkin shortbread with a thick layer of pumpkin spice date caramel enrobed completely in dark chocolate. I’m obsessed. Halloween or not, we all need these chocolate bars in our life. All of us.
Unless you’re the kind of person who like hates caramel or pumpkin spice and puppy dogs.
I feel like I’m getting weirder and weirder around you. Are we getting too comfortable? Nahhhh. If you’ve stuck around this long, I’m sure you’ve realized that I’m a little crazy. It’s just more fun this way I think. By putting crazy and weird good vibes into the world attracts other weird crazy souls and those are my favourite kind of people so it works out. Also, could attract dangerous weird crazy people I guess, but let’s hope not.
Other excitement in my life: I got a tattoo! Sweet number 5. I got it done by my sweet friend who does stick and poke and she did such an amazing job. I’m so in love. Slowly covering this canvas in art 💁
And filling it with all the pumpkin spice twix. These sweet chocolate bars are very reminiscent of my samoas bars but sans coconut, added a little spice, and totally coated it in chocolate. This time around I also opted for a gluten free flour blend instead of spelt and it worked like a charm! You can keep these bad boys in the freezer and because date caramel is magic, it stays soft. Mindblowing. They’d probably keep for like a month or two, but I don’t think they’d stand a chance trying to last that long 😉 I chose to make some chocolate bar sized bars and then some smaller ones for when I just want a little sweet treat.
Let’s get pumpkin-ing. Ideal situation: pumpkin spice latte in one hand, three pumpkin spice twix in the other, a pumpkin waiting to be carved, and Nightmare Before Christmas (or Halloweentown) playing on TV.
If you give these pumpkin spice twix a try, leave me a comment, post on Insta, or Tweet all about it!
- ¼ cup almond meal
- ½ cup gluten free flour blend
- ¼ cup coconut sugar
- 2 tablespoon coconut oil, melted
- 2 tbsp maple syrup
- 2 tbsp pumpkin puree
- ½ cup medjool dates, pitted
- 2-3 tbsp warm water
- ½ tsp cinnamon
- ¼ tsp ginger
- ⅛ tsp nutmeg
- ⅛ tsp allspice
- ¼ cup dark chocolate chips
- Heat oven to 350F.
- In a medium bowl combine the almond meal, flour, and coconut sugar. Mix to combine.
- Add in the rest of the ingredients and mix well until it reaches a dough consistency. If it seems dry, add a touch of almond milk.
- Place dough on a parment or silicone mat covered baking tray and form into a rectangle about ¼ inch thick.
- Slice into however many bars you'd like and separate slightly.
- Bake for 12-15 minutes or until edges are golden.
- Remove from oven and let cool.
- Meanwhile, prepare the caramel by blending or food processing all ingredients until it reaches a smooth consistency. Add more water if you're having trouble blending it.
- Once the shortbread has cooled, spread a thick layer of caramel on to each piece and set aside.
- Melt the chocolate chips for the coating in the microwave or over a double boiler.
- Dip and roll each caramel covered cookie in the dark chocolate to coat completely.
- Place on a parchment lined tray and place in the freezer to set.