Healthy Vegan Twix Bars Recipe

Introduction

These healthy TWIX bars offer a wholesome twist on the classic treat, combining a nutty shortbread base, creamy caramel layer, and rich dark chocolate topping. Perfect for satisfying your sweet tooth without the guilt, they’re easy to make and deliciously addictive.

Ingredients

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/3 cup coconut oil, melted
• 3 tbsp honey, warmed (or maple syrup)
• 1/2 cup almond butter, creamy or crunchy (or favorite nut/seed butter)
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1/4 cup maple syrup
• Pinch of sea salt
• One 2.5 oz dark chocolate bar (or 1/2 cup chocolate chips)
• 1 tbsp coconut oil
• 1/4 tsp flakey sea salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the coconut flour, almond flour, melted coconut oil, and warmed honey. Stir well to eliminate any dry flour clumps until the mixture is thoroughly combined.
2. Step 2: Line a 6×6-inch baking dish with parchment paper. Press the shortbread mixture evenly into the base using a silicone spatula. If the mixture sticks, dip the spatula in melted coconut oil to help press it down smoothly.
3. Step 3: Bake the shortbread base for 10-12 minutes, until it begins to turn golden. Remove from oven and allow it to cool completely.
4. Step 4: For the caramel layer, combine almond butter, coconut oil, vanilla extract, maple syrup, and a pinch of sea salt in a small saucepan over medium-low heat. Whisk continuously until the mixture is smooth and liquified, about 2-3 minutes. Remove from heat and let cool completely.
5. Step 5: Break the chocolate bar into pieces and place in a small bowl with 1 tbsp coconut oil. Heat in the microwave in 30-second intervals, stirring between each, or melt over a stove until fully smooth.
6. Step 6: Once the shortbread and caramel layers are fully cooled, pour the caramel over the shortbread base and spread evenly. Place the dish in the freezer for 1-2 hours, or until the caramel hardens completely.
7. Step 7: Remove the dish from the freezer. Pour the melted chocolate over the hardened caramel layer, spreading evenly. Sprinkle flakey sea salt on top, then return to the fridge for 5-10 minutes to let the chocolate set.
8. Step 8: To serve, lift the bars out of the pan using the parchment paper edges. Cut into 1/2-inch strips, then slice each strip into thirds. For best results, avoid leaving the chocolate layer in the freezer too long to prevent cracking while cutting.

Tips & Variations

• Swap honey for maple syrup to keep the bars vegan-friendly.
• Use your favorite nut or seed butter in place of almond butter for a different flavor.
• For a crunchier shortbread, add a tablespoon of chopped nuts or seeds into the base mixture.
• Use a dark chocolate with at least 70% cacao for a richer, less sweet chocolate layer.

Storage

Store these bars in an airtight container in the refrigerator or freezer. They keep well for up to two weeks in the fridge and up to a month in the freezer. Reheat slightly at room temperature before serving if frozen to soften the chocolate layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut and almond flour?

Regular flour can be used, but the texture and nutritional profile will be different. Coconut and almond flours add a nutty flavor and keep these bars gluten-free.

How do I prevent the chocolate from cracking when cutting?

Allow the chocolate to set in the fridge rather than the freezer. If frozen, let the bars thaw slightly at room temperature before slicing to reduce cracking.

Healthy Vegan Twix Bars Recipe

Print Recipe

★★★★★

4.9 from 110 reviews

Enjoy a healthier twist on classic TWIX bars featuring a gluten-free shortbread base, creamy almond butter caramel, and a rich dark chocolate topping, all made with wholesome ingredients and natural sweeteners.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 30 minutes (including chilling and cooling time)
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Shortbread Layer

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/3 cup coconut oil, melted
• 3 tbsp honey, warmed (or maple syrup as a substitute)

Caramel Layer

• 1/2 cup almond butter, creamy or crunchy
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1/4 cup maple syrup
• Pinch sea salt

Chocolate Layer

• One 2.5 oz dark chocolate bar (or 1/2 cup chocolate chips)
• 1 tbsp coconut oil
• 1/4 tsp flakey sea salt

Instructions

1. Prepare Shortbread Layer: Preheat your oven to 350°F (175°C). In a large bowl, combine the coconut flour and almond flour with melted coconut oil and warmed honey. Stir thoroughly to eliminate all flour crumbles, creating a cohesive dough. Line a 6×6 inch baking dish with parchment paper and evenly press the dough into the base using a silicone spatula. If the dough sticks to the spatula, dip it in melted coconut oil before continuing. Bake for 10-12 minutes or until the edges start turning golden brown. Remove from oven and allow to cool completely.
2. Make Caramel Layer: In a saucepan set to medium-low heat, combine almond butter, coconut oil, vanilla extract, maple syrup, and a pinch of sea salt. Whisk continuously until the mixture is fully liquified, about 2-3 minutes. Remove from heat and let it cool to room temperature completely.
3. Prepare Chocolate Layer: Break the dark chocolate bar into small pieces and place in a small bowl with coconut oil. Microwave in 30-second intervals, stirring between each until the chocolate melts smoothly and fully. Alternatively, melt over the stove using a double boiler.
4. Assemble the Bars: Once the shortbread and caramel layers are completely cooled, pour the caramel evenly over the shortbread base. Place the dish in the freezer for about 1-2 hours until the caramel hardens completely.
5. Top with Chocolate: Remove the dish from the freezer. Pour the melted chocolate over the hardened caramel, spreading it evenly. Sprinkle flakey sea salt on top as a finishing touch. Place the dish in the refrigerator for 5-10 minutes to allow the chocolate layer to harden.
6. Slice and Serve: After chilling, gently lift the bars out of the baking dish using the parchment paper. Place on a cutting board and use a sharp chef’s knife to cut the bars into 1/2-inch wide strips, then slice each strip into thirds. Be careful not to leave the chocolate in the freezer too long to avoid cracking during slicing. Enjoy your homemade healthy TWIX bars! Store leftovers in an airtight container in the fridge or freezer.

Notes

• Honey can be substituted with maple syrup for a vegan option.
• You can use any nut or seed butter you prefer instead of almond butter.
• If the shortbread mixture sticks to your spatula when pressing into the pan, dipping the spatula in melted coconut oil helps.
• Make sure both the shortbread and caramel layers are completely cooled before proceeding to the next steps to ensure proper setting.
• Store finished bars in an airtight container in the refrigerator or freezer to maintain texture and freshness.
• Do not over-freeze the chocolate layer to prevent cracking when slicing.

Keywords: Healthy TWIX bars, gluten free dessert, almond caramel bars, homemade candy bars, low sugar sweets, dark chocolate bars, paleo dessert