Vegan Twix Bars

Vegan Twix Bars!

These homemade Vegan Twix Bars seriously taste like the real thing! They include all the components of a classic Twix bar but are made with whole, natural ingredients. The bottom layer consists of a flaky shortbread, followed by a gooey caramel centre, and lastly dipped in smooth dark chocolate and sprinkled in sea salt. The sea salt complements the caramel layer, and brings all the components together. Like I said, these bars taste eerily similar to the original Twix bar, but are so much healthier for you, and even have many added nutrients.

The shortbread base is gluten-free and made with a combination of coconut flour and almond flour. These grain-free flours add healthy fats and nutrients to this dessert. The caramel layer is made with coconut milk and lightly sweetened with dates and maple syrup – both natural sweeteners. Lastly, the chocolate coating can be made with dark chocolate, but for a refined sugar-free option, I make a quick and easy chocolate coating that is lightly sweetened with maple syrup. All of these components add tons of healthy fats. Healthy fats are necessary in our diet, and eating a dessert with healthy fats helps us feel satisfied much quicker, and therefore makes it harder to overindulge. Healthy fats also help keep us feeling fuller for longer, while providing us with some nutrients that our bodies require.

I like to store these bars in the freezer, and that way you can grab one or two whenever you are craving a sweet treat! I find these taste best directly from the freezer, but you can let them thaw out for a couple minutes as well. These Vegan Twix Bars are the perfect treat to make for Halloween but can be enjoyed any time of year!

For more healthier sweet treats, try my Vegan Snickers Bars, Homemade Chocolate Turtles, or Brownie Oatmeal Cookies.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Twix Bars

Laura Brining

A healthier take on the classic Twix Bar - made vegan, gluten-free, and refined sugar-free.

5 from 4 votes

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 22

Ingredients

  

Caramel Layer:

• 1/4 cup pitted Medjool dates
• One 400ml can full-fat coconut milk
• 1/4 cup maple syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon cornstarch

Shortbread Base:

• 2/3 cup coconut flour
• 2/3 cup almond flour
• 1/2 cup coconut oil melted
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

8 oz dark chocolate OR Chocolate Coating:

• 1/2 cup coconut oil
• 1/2 cup cocoa powder
• 3-4 tablespoons maple syrup depending on how sweet you want the chocolate coating

Instructions

 

• First, begin by preparing the Caramel Layer. Blend the dates in a blender with some of the coconut milk until fully smooth. Add the blended dates to a small pot with the rest of the coconut milk, maple syrup, salt, and vanilla. Bring to a boil over medium heat, and then reduce heat and allow the caramel mixture to simmer, stirring occasionally. Allow the caramel mixture to reduce down to about half, this will take about 45-50 minutes of simmering over low heat.
• While the Caramel Layer is simmering, prepare the Shortbread Base. Preheat oven to 350 degrees Fahrenheit. Add coconut flour, almond flour, coconut oil, maple syrup, and salt in a bowl. Stir to combine. Pat evenly and firmly into a 9x9 baking dish. Bake in preheated oven for 10 minutes. Remove from oven and let cool.
• Once the caramel mixture has reduced after 45-50 minutes, whisk in 1 tablespoon of cornstarch while simmering to thicken the mixture slightly. Remove from heat. Allow the caramel to cool slightly before pouring over the shortbread base. Place the shortbread and caramel base into the freezer to firm for 20-30 minutes or longer.
• Once firm, slice into 11 strips and then slice the strips in half. Place the cut strips back into the freezer to firm again while you melt the chocolate.
• Either melt the 8oz of dark chocolate until smooth or prepare the Chocolate Coating.
• To prepare the chocolate coating, melt coconut oil, then add cocoa powder and maple syrup. Stir to combine.
• Dip the frozen shortbread caramel strips into the melted chocolate or chocolate coating. Place on a cookie sheet and place in the freezer to set again. If desired, drizzle additional chocolate or chocolate coating over the set bars and top with sea salt.
• Store in the freezer for up to 2 months. Enjoy directly from the freezer or allow to thaw for a couple of minutes before enjoying.

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