Vegan Matcha Twix Bars
A crumbly buttery base, creamy Matcha caramel, and also a vegan white chocolate coating. It's a green version of the classic Twix made from plants, so you can easily make it at home.
Ingredients
For the shortbread base:
- 125 g all purpose flour
- 115 g vegan butter room temperature
- 50 g granulated sugar
For the Matcha caramel:
- 300 g sweetened condensed oat milk
- 100 g granulated sugar
- 2 tbsp coconut oil
- 2 tbsp Matcha powder
For the coating:
- 180 g vegan white chocolate
Instructions
Shortbread base
- First, preheat the oven to 350°F (180°C).
- Then beat the soft vegan butter with the sugar in a bowl until fluffy, which takes about 2–3 minutes.
- Next, add the flour and work it into a soft dough. Only mix until it comes together, otherwise the base will be hard.
- Press it evenly into silicone molds or a baking pan lined with parchment paper.
- Bake it for 12–15 minutes until the edges are lightly golden brown. Then let it cool completely.
Matcha caramel
- Meanwhile, in a saucepan over medium heat, combine the condensed oat milk, the sugar, the coconut oil, and the Matcha powder. Then bring it to a boil while stirring constantly.
- When it starts bubbling, lower the heat. Then keep stirring for another 5–7 minutes until it thickens like caramel.
- Pour it over the cooled base, and then spread it evenly. Put it in the fridge or freezer for at least 1 hour so it sets.
Coating
- Melt the white chocolate over a double boiler or in the microwave in 30 second intervals, while stirring until smooth.
- Then remove the bars from the mold (if you use a baking pan, cut it into 12 bars). Dip each one into the chocolate so it's completely coated.
- Finally, place them on a tray lined with parchment paper. Chill them for another 30 minutes until the chocolate hardens.
Notes
If the caramel is too thick, then loosen it with a little plant milk. If it doesn't thicken, then cook it for another 3–5 minutes over low heat.
For a thicker chocolate layer, dip the bars twice.
For a gluten free version, use a gluten free flour blend.
Storage: in an airtight container at room temperature for 3 days, in the fridge for 1 week, in the freezer for 3 months. Thaw frozen bars overnight in the fridge.
The color and flavor of Matcha depend on its quality, so choose a bright green, preferably ceremonial grade powder.
