These homemade, healthy vegan Twix bars are perfect for a guilt-free snack. Refined sugar-free, dairy-free, and gluten-free but a delicious copycat of the caramel chocolate bar!
With a delicious shortcrust base, creamy caramel center, and smooth chocolate coating – what’s not to like about a Twix bar? Oh, except for all the sugar and dairy and non-vegan ingredients! Luckily, if you’re craving the familiar caramel chocolate bar, then look no further – I have a recipe for you that captures all the elements of the classic Twix candy bar but in a healthier, vegan package.
These homemade vegan Twix bars are gluten-free, refined sugar-free, and much healthier than the original. Meaning you can satisfy your cravings at any time, guilt-free. While each element is there – the biscuity base, caramel center, and rich chocolate coated finish – this homemade version contains a healthy twist for each one, too.
For example, swapping out the dairy-dense shortcrust base is a lighter almond flour ‘shortbread.’ The smooth caramel combines the flavors of almond butter and dates, for a naturally sweetened finish (or make a peanut butter Twix bar with peanut butter instead). Lastly, the dark chocolate coating is made from scratch, combining cacao powder, coconut oil, and optionally a natural sweetener of your choice for super-simple homemade chocolate.
Plus, there are multiple ways to adapt this recipe to your dietary needs and tastes. Check out my recipe notes section below for all of my suggestions. Plus, these little vegan candy bars are a great meal-prep treat for throughout the week, with this recipe whipping up 18-22 bars!
How To Make The Vegan Twix Chocolate Bars
This recipe is super simple in that there are just three elements to focus on: preparing the base and leaving it to set, preparing the caramel and pouring that over the base (and leaving to set), and then preparing the chocolate and dipping them in – with a final set. Voila – a delicious vegan Twix bar made with practically just 10-15 minutes of prep time.
Okay, there may be a few more steps in-between, but they’re all super simple – I promise. So, let’s get down to the details. For the full recipe details and quantities, read the recipe card below.
What’s Needed:
Base layer:
- Almond flour, arrowroot powder
- Coconut oil, rice malt syrup
- Vanilla
Caramel layer:
- Almond butter, dates
- Vanilla, salt
- Some water
Chocolate coating:
- Raw cacao powder
- Coconut oil
- optional: natural sweetener of your choice. i.e. maple, agave.
See the recipe notes for all ingredient swaps and suggestions.
The Method:
Begin by preparing the ‘shortbread’ base. Combine all the base ingredients in a bowl and mix until thoroughly combined.
Line a small pan with parchment paper and spread the biscuit base over it, pressing down.
Bake in the oven at 170ºC/325ºF (fan assisted) for 10-15 minutes, until a light golden color. Remove from the oven and leave to cool.
Meanwhile, it’s time to prepare the caramel layer. First, check your dates – if they are very dry, then soak them for 10-15 minutes in boiling water. When ready, add the dates and rest of the caramel ingredients to a small food processor or blender and blend until smooth and creamy.
Spread the caramel layer over the biscuit base, then freeze for 30-45 minutes, or until the caramel layer has gotten harder ( doesn’t need to be set entirely).
Remove from the freezer and cut into bars of your desired size then place back in the freezer for a further 10-15 minutes.
You could also leave them uncut and simply pour the chocolate over the top of the entire dish and cut into bars. However, I like the bars to be fully chocolate coated.
To make the sugar-free ‘chocolate’ topping simply melt the coconut oil and mix with the raw cacao powder. If you want to add a little natural sweetener, then you can too.
Mix until there are no lumps.
Dip each bar in the melted chocolate and freeze for 10-15 minutes, or until the chocolate hardens. I like to double-dip mine, so then re-dip and re-freeze. Once fully set, then move to an airtight container and store in the fridge or freezer.
How To Store The Vegan Twix Bars
These caramel chocolate bars are best stored within the refrigerator, in an airtight container, for up to a week. They will also keep well in the freezer for up to two months.
When you want to eat one, simply grab one from the freezer and give it 5-10 minutes to soften up a bit.
Other Vegan Candy Bar Recipes You May Like
If you’ve been following my DIY kick then you’ll know that I’ loving re-creating healthier versions of my childhood favorite chocolate bars. So far, along with this homemade Twix bar recipe, I’ve made my own Bounty Bars, Peanut Butter Cups, Homemade Snickers Bar and I’m no-where near done yet!
You may also like this recipe for Healthier vegan magnums, Healthy Chocolate Fudge (Naturally Sweetened), or even something like these Almond Butter Stuffed dates.
Healthy Vegan Twix Bars
Ingredients
Base layer:
- 1 cup almond flour
- ¼ cup arrowroot powder or another thickening agent
- 2 tablespoon coconut oil
- 1 tablespoon rice malt syrup
- ½ teaspoon vanilla extract
Caramel layer:
- 1 tablespoon almond butter
- 10-11 dates
- ½ teaspoon vanilla extract
- Pinch salt
- Some water
Chocolate coating:
- 1/2 cup raw cacao powder
- 1/2 cup coconut oil
Instructions
- Begin by preparing the 'shortbread' base. Combine all the base ingredients in a bowl and mix until thoroughly combined.
- Line a small pan with parchment paper and spread the biscuit base over it, pressing down to level it.
- Bake in the oven at 170ºC/325ºF (fan assisted) for 10-15 minutes, until a light golden color. Remove from the oven and leave to cool.
- Meanwhile, it's time to prepare the caramel layer. First, check your dates - if they are very dry then soak them for 10-15 minutes in boiling water. When ready, add the dates and rest of the caramel ingredients to a small food processor or blender and blend until smooth and creamy.
- Spread the caramel layer over the biscuit base then freeze for 30-45 minutes, or until the caramel layer has gotten harder ( doesn't need to be completely set).
- Remove from the freezer and cut into bars of your desired size then place back in the freezer for a further 10-15 minutes.
- You could also leave them uncut and simply pour the chocolate over the top of the entire dish and cut into bars. However, I like the bars to be fully chocolate coated.
- To make the sugar-free 'chocolate' topping simply melt the coconut oil and mix with the raw cacao powder. If you want to add a little natural sweetener then you can too.
- Mix until there are no lumps.
- Dip each bar in the melted chocolate and freeze for 10-15 minutes, or until the chocolate hardens. I like to double-dip mine so then re-dip and re-freeze. Once fully set, then move to an airtight container and store in the fridge or freezer.
- How To Store The Vegan Twix Bars: These caramel chocolate bars are best stored within the refrigerator, in an airtight container, for up to a week. They will also keep well in the freezer, for up to two months. When you want to eat one, simply grab one from the freezer and give it 5-10 minutes to soften up a bit.
Video
Notes
- You can substitute the arrowroot powder for cornstarch or tapioca flour.
- You could try cashew butter, tahini or peanut butter in the caramel sauce, instead.
- Rice Malt Syrup gives a wonderful caramel flavor that compliments the caramel in these vegan caramel chocolate bars. However, you can swap it out with maple, agave, or another liquid sweetener of your choice.
- Sub some of the almond flour for coconut flour for a different base option.
- Make sure that the bars are thoroughly chilled and set before dipping in chocolate. This will help the chocolate to set quickly and will be easier to work with.
- Rather than making your chocolate coating from scratch, you can use your favorite high-quality chocolate bar. Dark and milk chocolate ( my DIY isn't vegan) both work well.
Nutrition
Johanne louise
Hi
I made these yummy bars I had potato starch on hand use that held great together the cookie base .
I made my ground almonds meal in processor in my caramel mixture I added vanilla powder .
I didn’t put any salt in mixture I added to the chocolate topping it’s gives its sweet and salted topping yummy .I use semisweet chipits 1/2 cup of coconut oil .Looks fancy when you cut in cubes my grand girls loves when young Gramie comes over…thanks for great recipes…
Support @ Alphafoodie
Thank you for your comment, Johanne. Glad you adapted the recipe to how you like it 🙂
Danielle
I have home made almond flour and the base wasn’t thickening like yours so I doubled the oil, and after baking it… it all crumbled under the caramel. I’ve tried to save it but will see. Any recommendations for next time?
Alpha Foodie
Hi Danielle,
Doubling the oil would definitely make it crumble more. The reason I used rice malt syrup is to help the dough stick together. If you used rice malt syrup (or honey), then next time I would try maybe replacing the coconut oil with butter? Mine didn’t crumble. My coconut oil to start with was more on the solid consistency. You need a sticky Dough. Sometimes I add some gluten free flour too (it helps). Hope that helps :-).
Danielle
Ok, makes sense! I think my homemade flour just absorbed things differently too so I’ll play with it more and use your suggestions too. My hubs is a sugar-aholic and LOVED the bars though. SUPER TASTY, LOVE!
Thank you❤✌