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Vegan Twix

These Vegan Twix bars are a homemade candy bar that combine wholesome almond flour, creamy caramel, and melty chocolate for a delectable plant-based treat. It’s a healthier treat that’s both delicious and nutritious and guaranteed to satisfy your sweet cravings!

Course Dessert
Cuisine American
Keyword chocolate peanut butter dessert, easy dessert recipe, healthy twix, homemade twix, vegan twix
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 bars
Calories 321 kcal
Author Kelly

Ingredients

Cookie Layer

  • 1 ½ cups finely ground oat flour , or superfine blanched almond flour. You can also sub with cassava flour, gluten-free 1-to-1 baking flour or all purpose flour if you're not gluten-free
  • 3 tbsp pure maple syrup , you can also sub with preferred sticky liquid sweetener of your choice. For a lower sugar option, you can try sugar-free maple syrup, yacon syrup or allulose.
  • 1 1/2 tbsp melted and cooled vegan butter , or coconut oil. You can also sub with ghee or unsalted butter if you're not dairy-free.
  • 1 tsp vanilla extract
  • ⅛ tsp salt

Caramel Layer

  • ⅔ cup creamy peanut butter , you can also sub with cashew butter or any other nut butter or seed butter but the flavor will not be quite the same.
  • 6 ½ tbsp maple syrup , you can also sub with preferred sticky liquid sweetener of your choice. For a lower sugar option, you can try sugar-free maple syrup, yacon syrup or allulose.
  • 2 ½ tbsp vegan butter , or coconut oil. You can also sub with ghee or unsalted butter if you're not dairy-free.
  • 1 tsp vanilla extract
  • ⅛ tsp fine sea salt

For the chocolate layer:

  • 1 2/3 cups dairy-free or regular chocolate chips , more or less as needed to coat the bars well
  • 2 tsp coconut oil for easier melting, more or less as needed

Instructions

  1. Preheat the oven to 350 F. Line an 8x8 square baking pan with parchment paper, leaving an overhang for easier removal. Set aside.

Cookie Dough Layer:

  1. Add the flour, melted butter, maple syrup, vanilla and salt to a bowl and mix until a sticky dough forms. If the dough seems too dry or too wet, add a little bit more sweetener or flour, only as much as needed, to form a thick cookie-dough texture. Add the cookie dough layer evenly into the bottom of the lined pan, pressing down firmly with a spatula. Bake in a preheated oven for 10-12 minutes, until golden brown. Allow to cool for at least 15 minutes, before pouring the caramel layer on top.

For the Caramel Layer:

  1. Add the nut butter, maple syrup, vegan butter / coconut oil, vanilla and salt to a medium bowl or pot. Mix until combined, then place the bowl in the microwave and heat in 30 second ingredients, stirring well in between or heat in the pot over medium-low heat, until the mixture is melted and the caramel just starts to bubble up slightly. Pour the mixture over the cooled crust.
  2. Place in the freezer for 1-2 hours, or until firm and frozen. Once frozen, use the parchment paper to remove the cookie / caramel filling from the pan and use a sharp knife to cut into even-sized candy bars, about 18 miniature bars or 12 large bars. Place the bars back in the freezer while you melt the chocolate.

Chocolate Layer:

  1. Line a large baking tray with parchment paper and place a cooling rack on top of the parchment paper.
  2. Melt the chocolate chips and coconut oil in the microwave in 30-second increments, stirring well in between or in a double boiler. Working quickly and with 1 bar at a time, dip each bar into the melted chocolate, flipping the bar as needed, until the bar is coated well completely. You may have to dip a second time, for a thicker coating. Transfer the coated bar to the cooling rack. Drizzle a thin zig-zag pattern over each bar. Sprinkle a tiny bit of flakey salt over just some of the bars. Repeat with remaining bars. Freeze for at least 20 minutes, or more until the chocolate is set.
  3. Enjoy once set or store the bars in an airtight container in the fridge for one week or freeze for up to 2 months. Defrost at room temperature for 10 minutes, or more, if frozen before serving.

Recipe Notes

Refrigeration: For the best taste and texture, store your homemade Twix bars in an airtight container in the fridge for up to one week. 

Freezing: If you plan to keep them longer, freeze them for up to two months. When you're ready to enjoy, simply defrost at room temperature for about 10 minutes if frozen.

Nutrition Facts
Vegan Twix
Amount Per Serving (1 bar)
Calories 321 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 23g8%
Fiber 7g28%
Sugar 18g20%
Protein 12g24%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.