Vegan Twix Tart

by Barry Lewis

Prep time
10 mins
Cook time
30 mins


250g spelt flour

120g vegan spread

3tbsp maple syrup

110g coconut sugar (white or brown, I used brown)

200g coconut cream plus a tbsp for the chocolate ganache

1tbsp coconut oil

225g vegan dark chocolate

white coconut sugar to garnish

Let me first up say that this vegan twix tart is phenomenal in taste and was emailed in for me to try this recipe out! I’m so glad I did although it could quite easily be called a coconut tart or even coconut millionaires shortbread – but hey, it works for me and it was super delicious indeed! We make 3 separate layers, the shortbread base, caramel style middle and a chocolate lid – which I topped with extra coconut sugar, although toasted desiccated coconut would be awesome!

To make the base put the spelt flour, vegan spread and maple syrup into a bowl. Mix with a spoon then work together with your hands bringing it into a ball. I enjoyed doing this step, but it is optional. You could just chuck the lot into a food processor and whizz up. Ultimately you just want a big ball of dough.

Roll the dough out using a floured rolling pin into your tin (or tins) I actually liked mine being rolled quite thin, it gave it a good crunch and was not too overpowering. Prick the dough with a fork and bake for 15 mins until firmed and just starting to brown. Remove to cool in the tin.

After taking it out the oven, make the middle caramel layer. Combine the coconut sugar, coconut cream and coconut oil in a saucepan. Warm through and stir until all combined. Once it is bubbling, keep stirring it for a good 5 minutes or so as it gently bubbles (keep on a low flame) and it will eventually thicken. Once happy, pour this directly onto the shortbread base. It cools down quite quick and will start to form a skin. But you can transfer it to the fridge to help firm it up while you make the chocolate layer if you have time.

The top layer melt the chocolate over a pan of simmering water and add in the coconut cream, stir through and it’ll be ready once melted. Let cool for a couple of minutes, then pour directly on top of the caramel layer spreading out to all the edges.

This is optional but you can now top with anything you like, maybe salt, toasted coconut, popcorn? I went for some white coconut sugar. Let firm up in the fridge for a good 30 minutes at least, then boom, slice into squares, share and enjoy!