Step Aside Fake Twix, We’re Giving You Fake Cloud 9 and It’s Vegan

August 12, 2018

5 years ago we published a recipe for fake Twix. Half a decade later, we decide to top that with another ode to a favorite candy bar, the vending machine favorite: Cloud 9. The proudly local, the Cloud 9 brand has just enough of everything—nougat, chocolate, caramel with peanut crunch—in a delectable bite-size.

Naked Cloud 9—just the kind of nudity we want on our screens.

We recreate all of these elements in a fun-to-do recipe that is vegan too. And with this “naked” version, we thus create a fancy-looking rendition of Cloud 9, you’ll want to plate it. But when all the layers come together, we hope you’ll be reminded of grade school snacking days of scrounging up your peso coins for a taste of this goodness.

Vegan Cloud 9

  • Serves: 8 people
  • Active time: 3 hours
  • Total time: 3 hours
  • Difficulty: Medium


Nougat Layer

  • 2 cups rice flour
  • 1 cup almond flour or desiccated coconut
  • ½ cup coconut oil, melted
  • 1 cup agave

Peanut-Caramel Layer

  • 2 cups dates, pitted
  • 1 cup water, hot
  • ½ cup peanut butter
  • ¼ cup coconut oil, melted
  • 2 cups peanuts, shelled and roasted

Chocolate Layer

  • ¾ cup coconut oil, melted
  • 1 cup cocoa powder
  • 2 tbsp. agave


  1. Prepare a 9×9 inch pan with parchment paper and oil.
    Set aside.

‘Nougat’ layer

  1. In a bowl, combine almond flour, coconut oil, and agave until smooth and thick.
  2. Press mixture into the bottom of prepared pan and set aside in the fridge.

Peanut-‘Caramel’ Layer

  1. Add dates to a bowl and cover in hot water.
  2. Let sit for 10 minutes or until softened.
  3. In a blender, combine dates with water, peanut butter, and coconut oil, until smooth and well combined.
  4. Place peanuts in a separate bowl and pour mixture over peanuts.
  5. Fold the peanuts into the caramel mixture, then pour over the nougat in the prepared pan.
  6. Smooth the top using a spatula and set aside in the fridge to cool.

Chocolate Layer

  1. In a bowl, whisk together coconut oil, cocoa powder, and agave until smooth.
  2. Pour mixture over the peanut-‘caramel’ in an even layer.
  3. Set aside in fridge to cool.
  4. Once all the layers have set, remove from pan and cut into bars.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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