Natasha Polozenko from Brunchfast Club shows us how to whip up this delicious and guilt free recipe! Makes 12 bars


  • Cookie Base:

  • Packet of vegan, gluten-free Arrowroot biscuits ( ‘Leda’ biscuits work well, and they are available at the health food section in Woolworths)

  • 2 tablespoons Coconut oil

  • 2 tablespoons of any non-dairy milk

  • Caramel:

  • 100g pitted dates

  • 3 tablespoons Almond Butter

  • 1 tsp water

  • pinch salt

  • Chocolate Coating:

  • Dark chocolate (I used one bar of Lindt 85%)


  • 1.

    Combine your cookie base ingredients in a food processor until you are able to form the mixture in your hands, add a little more almond milk if your mixture is too dry.

  • 2.

    Shape dough into twelve twix-sizes cookies. Place the cookies on a tray lined with baking paper and place in the oven for about 5-10 at 180 degrees Celsius minutes, until the cookies start becoming golden brown. When lining up the cookies on the tray place them very close to one another as they will spread out a little.

  • 3.

    When they come out on the oven, use your knife to separate them, which will also help give the cookies a straight edge. Let the Cookies cool completely before you handle them.

  • 4.

    Then, process the caramel ingredients in your food processor until smooth. You may need to place this mixture in the freezer or fridge for a while so that you are able to shape it with your hands.

  • 5.

    Roll the caramel mixture into small log-shaped bits and place on top of your cookie, flattening it down. Once you are done with these cookies, place them in the freezer while you prepare the chocolate

  • 6.

    To melt down the chocolate, use the double-broiler method. Then dip your cookies in the chocolate until they are completely covered, place on baking paper, and put them in the fridge or freezer until the chocolate has solidified.


For more delicious recipes from Natasha, just click here

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