These Healthy Homemade Twix Bars are made with only 6 ingredients and tastes like an actual Twix bar! Definitely a vegan and paleo crowd pleaser that you need to try!
Growing up, my favorite candy was definitely Twix. So, I decided it was about time to make my own version at own that had a few more nutrients in it 🙂
These Vegan Twix Bars are SO easy to make and they’re made with minimal ingredients!
Plus, if you store them in the freezer like I do instead of the fridge, it tastes like Twix ice cream. But, it tastes absolutely amazing either way.
Ingredients in These Vegan Twix Bars
Almond Flour: This is going to be the base of the bar. Almond flour is perfect because it has a nice shortbread-y texture. I haven’t tried substituting any other flours, so I’m not sure if anything else would work! I get mine from Costco!
Coconut Oil: We use coconut oil in all 3 layers of the bar because coconut oil hardens when it’s cooled. If you don’t like a slight coconutty flavor, make sure to use refined coconut oil so that it won’t taste anything like coconut!Â
Honey: I used honey in the base to give it a slight sweetness and help everything stick together better, but feel free to use any liquid sweetener you’d likeÂ
Milk: This helps give the caramel layer some more creaminess, I used soy milk, but any plant milk should work!
Medjool Dates: Dates are natural caramel flavor, so it’s perfect for these bars! Make sure you’re using goooeeey medjool dates! If yours are dry, soak them in some hot water for 5-10 minutes.
Chocolate Chips: Arguably the best part of the bar. I used these Enjoy Life Mini Chocolate Chips!
How to Make:
Base: Mix together the almond flour, honey, and melted coconut oil. Bake for 15 minutes at 375 F in an 8 x 8 tray lined with parchment paper.
Caramel Layer: Blend together the Medjool dates, milk, water, and coconut oil until a smooth consistency forms.
Freeze: Pour the Caramel layer on top of the base. Freeze for 4-6 hours or until the caramel has hardened.
Chocolate Layer: Lift the parchment paper from the tray. Cut the block into 10-12 bars by cutting once horizontally, and 5-6 cuts vertically. Place back in the freezer. In a large bowl, microwave the chocolate chips and coconut oil in 30 second intervals until you get a smooth texture. Take the bars out of the freezer and dip into the bowl with melted chocolate.
I did this by using a fork to hold each of the sides of the bar, and then rolling it in the chocolate. Place back on top of the parchment paper and in the freezer for 10-15 minutes, or the fridge for 15-20 minutes.
Store: Store in the freezer for a more ice cream like texture, or the fridge for a more gooey caramel texture!
Let me know how you guys like these!
If you like this recipe be sure to try out:
The Ultimate Vegan Chocolate Chip Cookies
Fluffy Chocolate Chunk Banana Muffins
VEGAN Twix Bars - EASY
Ingredients
Shortbread Biscuit Layer
- 2 cup almond flour
- 1/4 cup melted and cooled coconut oil*
- 1/4 cup honey
Caramel Layer
- 2 cups medjool dates pitted and gooooeey
- 3 tbsp coconut oil*
- 1/2 cup oat milk
- 1 cup water
Chocolate Ganache
- 1 dark chocolate bar
- 1 tbsp coconut oil*
Instructions
- Line an 8 x 8 pan with parchment paper so that some is still hanging over the edges
- Mix together the shortbread ingredients and spread in pan evenly.
- Bake at 300 for 20 minutes
- Blend together all caramel ingredients in a high speed blender and pour over shortbread layer. Let sit in the freezer for 3-6 hours.
- Cut it up into 10-12 bars and put back in the freezer.
- In a microwavable bowl, melt chocolate and coconut oil until a smooth consistency forms .
- Take each bar and dip it in the melted chocolate and place back on parchment paper
- Place back in the freezer for 30 minutes to an hour
- Store in the freezer for a more ice cream-y texture and in the fridge for a more gooey texture
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