Homemade Vegan Twix Bars

Homemade vegan twix bars will always be a good idea! Whether it’s halloween or not, these make for the best post dinner dessert. And guess what… this recipe is dairy-free, refined sugar free and gluten-free! Yes, a vegan chocolate bar that you don’t have to be bummed about it having milk product in it. These delicious vegan twix bars are some that the whole family can enjoy and even your friends with all those dietary restrictions.

This plant-based halloween candy makes 24 bars. These are great if you’d like to wrap them up and pass up out to trick or treaters. You know, if you’re like me and concerned about the amount of sugar that this holiday pushes onto children. But anyways, that’s a whole other discussion. Let’s just focus on these homemade twix bars that are actually healthy!

I will be laying out all of the ingredients and recipes below, but also make sure to check out the

recipe card at the bottom

You will need the following:

Ingredients for homemade vegan twix bars

For the shortbread cookie:

• 3/4 cup coconut flour
• 1/2 cup almond flour
• 1/2 maple syrup
• 1/2 cup refined coconut oil (make sure to use refined coconut oil to omit the coconut taste)

For the caramel:

• 3/4 cup almond butter (you could also use cashew butter or tahini. Do not use peanut butter as it has an overpowering flavor)
• 1/2 cup refined coconut oil
• 1/2 cup maple syrup
• 1 1/2 tsp vanilla extract

For the chocolate coating:

• 1 cup of sugar-free stevia chocolate chips
• 2 Tbsp refined coconut oil
• Optional: sea salt flakes

Method for homemade vegan twix bars

1. Preheat the oven to 350°F. Take a 9×9 nonstick baking pan and cover with parchment paper.
2. In a large mixing bowl add the shortbread cookie ingredients. Mix coconut flour, almond flour, maple syrup and refined coconut oil with a rubber spatula. Use hands to really make sure all coconut oil clumps are fully combined into the flour.
3. Place dough into the parchment paper lined baking ban. Press down with hands to make it even.
4. Bake for 15 minutes or until golden. Take out of oven and allow to completely cool in the baking dish.
5. For the caramel, place almond butter, refined coconut oil, maple syrup and vanilla extract in a small sauce pan on medium- low heat. Mix together until all ingredients are melted and well-combined. Take off heat and set aside.
6. Once the shortbread cookie layer is completely cooled, top the caramel layer on top to completely cover the entire top. Place the baking dish of shortbread cookie and caramel layer int the freezer for at least 1 hour.
7. For the chocolate coating, take a sauce pan and fill up half way with water. Heat the water just before boiling point. Place a heat safe bowl to float in the water. Then add in refined coconut oil and stevia chocolate chips. Keep mixing until completely melted.
8. Take baking dish out of the freezer. Pull out the shortbread cookie + caramel base from the parchment paper and place on top of a cutting board. Slice into 24 pieces, starting from a horizontal cut along the center and then vertical lines to create the twix bars.
9. Take a baking sheet, lined with parchment paper and a drying rack for your chocolate station.
10. With two forks, lift a twix bar one at a time into the chocolate coating. Use the forks to move it around in the chocolate and allow the chocolate to drip any excess into the bowl before placing it onto the drying rack. Repeat for all twix bars.
11. Keep all the twix bars onto the drying rack/baking sheet and place it into the freezer until fully set.
12. Take out and sprinkle with optional sea salt flakes. Enjoy!

Why are make homemade twix bars?

I’ve come to the realization that the whole world is addicted to sugar, so I make it my intention to create all of my plant-based desserts with no refined sugar.

According to Dr. Hu in Harvard Health, “The effects of added sugar intake — higher blood pressure, inflammation, weight gain, diabetes, and fatty liver disease — are all linked to an increased risk for heart attack and stroke.”

Anything chocolate, I use lily’s sweet chocolate chips as it is sweetened with stevia.

More plant-based recipes to try

• vegan chocolate covered strawberries
• gluten-free spirulina pancakes
• rose petal lavender cookies
• mint chocolate vegan cheesecake

Homemade Twix Bars

Healthy twix bars that are refined sugar free, gluten-free and dairy free! Perfect fo halloween or post meal dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 24

Ingredients

  

For the shortbread cookie

• 3/4 cup coconut flour
• 1/2 cup almond flour
• 1/3 cup maple syrup
• 1/2 cup refined coconut oil (make sure to use refined coconut oil to omit the coconut taste)

For the caramel:

• 3/4 cup almond butter (you could also use cashew butter or tahini. Do not use peanut butter as it has an overpowering flavor)
• 1/2 cup maple syrup
• 1 1/2 tsp vanilla extract

For the chocolate coating:

• 1 cup sugar-free stevia chocolate chips
• 2 Tbsp refined coconut oil
• Optional: sprinkle top with sea salt flakes

Instructions

 

• Preheat the oven to 350°F. Take a 9×9 nonstick baking pan and cover with parchment paper.
• In a large mixing bowl add the shortbread cookie ingredients. Mix coconut flour, almond flour, maple syrup and refined coconut oil with a rubber spatula. Use hands to really make sure all coconut oil clumps are fully combined into the flour.
• Place dough into the parchment paper lined baking ban. Press down with hands to make it even.
• Bake for 15 minutes or until golden. Take out of oven and allow to completely cool in the baking dish.
• For the caramel, place almond butter, refined coconut oil, maple syrup and vanilla extract in a small sauce pan on medium- low heat. Mix together until all ingredients are melted and well-combined. Take off heat and set aside.
• Once the shortbread cookie layer is completely cooled, top the caramel layer on top to completely cover the entire top. Place the baking dish of shortbread cookie and caramel layer int the freezer for at least 1 hour.
• For the chocolate coating, take a sauce pan and fill it up half way with water. Heat the water just before boiling point. Place a heat safe bowl to float in the water. Then add in refined coconut oil and stevia chocolate chips. Keep mixing until completely melted.
• Take baking dish out of the freezer. Pull out the shortbread cookie + caramel base from the parchment paper and place on top of a cutting board. Slice into 24 pieces, starting from a horizontal cut along the center and then vertical lines to create the twix bars.
• Take a baking sheet, lined with parchment paper and a drying rack for your chocolate coating station.
• With two forks, lift a twix bar one at a time into the chocolate coating. Use the forks to move it around in the chocolate and allow the chocolate to drip any excess into the bowl before placing it onto the drying rack. Repeat for all twix bars.
• Keep all the twix bars onto the drying rack/baking sheet and place it into the freezer until fully set.
• Take out and sprinkle with optional sea salt flakes. Share + enjoy!

Keyword dairy-free, Gluten-Free, halloween candy, healthy chocolate, homemade twix bars, refined sugar free, sugar-free chocolate

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