**Engaging Raw Twix Bars Recipe (Vegan & Gluten-Free)**

Ingredients for Raw Twix Bars (Vegan & Gluten-Free)

“Biscuit” Base:

• 1 cup gluten-free rolled oats
• A small pinch of sea salt
• Seeds from half a vanilla pod
• 8 Medjool dates, pitted
• 3 tablespoons water

Banana Date Caramel Filling:

• 12 Medjool dates, pitted
• 1 small banana
• 1 tablespoon coconut sugar
• Seeds from half a vanilla pod
• A small pinch of salt
• 2 tablespoons water
• 2 teaspoons chia seeds

Chocolate Coating:

• 7 1/2 tablespoons coconut oil
• 5 tablespoons raw cacao powder
• 4 tablespoons maple syrup
• A small pinch of sea salt

Optional Enhancement:

• To replace the coating, melt 5 ounces of raw dark chocolate (keeping temperature below 118°F)

How to Assemble Raw Twix Bars with Banana Date Caramel

1. Line an 8-inch square baking pan with non-stick parchment paper and set aside.
2. In a high-speed blender or food processor, grind the gluten-free rolled oats until they reach fine flour consistency. For best results, process for about one minute.
3. Add sea salt, vanilla seeds, pitted dates, and water to the processor/blender. Pulse repeatedly (not continuously) until you achieve a dough-like texture with evenly distributed date pieces. Add more water if necessary to reach cookie-dough consistency.
4. Transfer the base mixture to your prepared pan and press it down firmly into an even layer. Refrigerate for at least one hour before assembling.
5. Add all ingredients for the banana caramel filling (dates, banana, coconut sugar, vanilla seeds, salt, water) along with the chia seeds to the processor/blender. Blend until completely smooth, scraping sides as needed.
6. Spoon or spread the caramel mixture evenly over the chilled biscuit base. Smooth it down and scrape any peaks using a spatula dipped in cold water.
7. Transfer the assembled bars back into the refrigerator for at least four hours, allowing time for the filling to partially set (it won’t be completely firm).
8. After chilling, carefully unmold the block onto a cutting board. Using a sharp knife lightly greased with coconut oil, cut it into 12 equal squares.
9. To create the chocolate coating: Melt the coconut oil in a small bowl until liquid but still warm (around 86°F). Whisk together cacao powder, maple syrup, and sea salt to create your dipping mixture. Alternatively, melt store-bought vegan dark chocolate according to package directions, ensuring it doesn’t exceed 118°F.
10. Working with one chilled square at a time, dip into the coating mixture until fully covered. Lift carefully by the edges to allow excess to drip off. Place coated bars on parchment-lined baking sheets that are themselves placed in the refrigerator.
11. For decorative touches: While the chocolate is still wet but setting (typically 5-10 minutes), use a fork with evenly spaced tines to drag through the coating, creating prong-like patterns on top of each bar. This step can be skipped if desired.
12. Allow bars to set completely before moving or storing them in an airtight container in the refrigerator for up to one week.