A delicious and vegan twist on the classic Twix, featuring a shortcrust base, a caramel layer made with almond butter and maple syrup, and topped with a rich chocolate layer.
1: Preheat oven to 180°C.
2: Cream the margarine and sugar together in a mixing bowl, then stir in flour and mix everything together with a spoon. Next, use your hands to bring the dough together fully.
3: Use a rolling pin to roll out the dough into a circle on a well-floured surface.
4: Transfer the dough to the tart tin and use fingers to push the dough against the sides of the tin. Cut off any excess dough that hangs over the tin.
5: Prick the base of the dough 4 or 5 times with a fork and line the top with greaseproof paper. Sprinkle a small handful of rice in the middle.
6: Bake in a preheated oven for 50 mins, then leave to cool for ten minutes.
7: Prepare the caramel layer by mixing the almond butter, maple syrup, coconut oil, and vanilla in a bowl.
8: Once the base is cool, pour the mixture into the tart tin on top of the base and refrigerate while preparing the chocolate layer.
9: Melt the chocolate and coconut oil together in a heatproof bowl over a pan of hot water.
10: Pour the chocolate layer on top of the caramel layer.
11: Leave to cool, then refrigerate for 1 hour or until the chocolate is set.
12: Sprinkle with desiccated coconut and cut into slices to serve.
