As weird as this might sound, does anyone enjoy cooking and daydream about being surrounded by a bunch of people/kids who you can constantly feed your creations to? I do! These quick twix snacks are perfect for sharing or snacking on over a few days hours. They are really easy to make as well, so you probably wouldn’t mind making them for a bigger crowd!
I’ve seen a lot of vegan twix recipes online, but sometimes I want to satisfy my cravings pronto. And these are best eaten as close as possible to when you make them… so that’s only a better reason for why you should make them quickly and eat them quickly!
Or if you are really impatient and hungry, the Table of Plenty dark chocolate mini rice cakes are perfect straight out of the packet. My partner has eaten 4 snack packs of these in a sitting! Of course, you can use any rice cakes for these, but I chose Table of Plenty because they are an Australian brand and the rice cakes have an added decadent layer of chocolate. Who can complain about having more chocolate? Aaannd, these rice cakes vegan!
This post was sponsored by Table of Plenty. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
Quick Twix Snacks
Biscuits and caramel
- ¾ cup dates, soaked in water for at least 2 hours
- 1 tbsp nut butter or tahini
- 3 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- water or plant-based milk, such as almond, soy or coconut, as needed
- 8 Table of Plenty Dark Chocolate Mini Rice Cakes
- ½ cup coconut oil
- ¼ cup cocoa or raw cacao powder
- 3 tbsp canned coconut cream
- 2 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- For the caramel, drain the dates and add to a high-powered blender with the nut butter and rice malt syrup. Blend until smooth. Add a dash water or milk to desired thin out and blend again.
- Spread the caramel thickly on the chocolate side of each rice cake. Set aside in freezer.
- Meanwhile, make the chocolate by melting all ingredients over a stove top. Remove and use a whizz stick to blend. Set aside in the freezer for 5 minutes if the chocolate is very thin.
- Remove the rice cakes and chocolate from the freezer. Using a fork, quickly dip each rice cake in the chocolate and place on a lined tray to set. Return to the freezer.
- When the chocolate has set, enjoy! Best eaten within 2 hours otherwise the rice cakes will go soggy. Alternatively, keep rice cakes in an airtight container in the freezer.