These homemade, healthy vegan Twix bars are perfect for a guilt-free snack. Refined sugar-free, dairy-free and gluten-free but absolutely delicious!
If you’ve been following my DIY kick then you’ll know that I’ loving re-creating healthier versions of my childhood favourite chocolate bars. So far I’ve made my own Bounty Bars, Peanut Butter Cups, Homemade Snickers Bar and I’m no-where near done yet!
This Vegan Twix bar recipe is one of my favourites so far! Refined sugar-free, dairy-free and gluten-free and yet still absolutely delicious! Not to mention that the recipe is actually super simple ( I know there are quite a few steps but don’t let that scare you!). Within half an hour you can whip up a large batch of around 18-22 Vegan ‘Twix’ bars that are great for a healthier ‘treat’.
I love to include this recipe as part of my meal-prep so that I know I have treats for the week that are still fairly guilt-free!
Plus, I know it sounds a little bit odd but it really is AMAZING how dates can create a delicious, more-ish dairy-free caramel layer. Top level yummy!
It’s also worth noting that for the chocolate layer of these bars, I used a completely sugar-free mixture of raw cacao powder and coconut oil, as the filling is sweet. However, you can also use pre-made chocolate ( simply melt it in the microwave or over a double boiler) or even make your own sweetened refined sugar-free chocolate mix in a similar way to how I did HERE.
The Healthy Vegan Twix Bars Recipe:
Makes: ~18-22 Twix bars (depends on size)
Preparing Time: 25-30 minutes (excludes cooling time)
- 1 cup almond flour
- ¼ cup arrowroot powder (or another thickening agent)
- 2 tbsp coconut oil
- 1 tbsp rice malt syrup
- ½ tsp vanilla
- 1 tbsp almond butter
- 10-11 dates
- ½ tsp vanilla
- Pinch of salt
- Some water
Notes: although I’ve used almond butter, this recipe works just as well with peanut butter or tahini
- 1/2 cup raw cacao powder
- 1/2 cup coconut oil
Notes: See notes written at the top of this post.
- Combine the base ingredients and mix until you obtain a consistent mixture.
- Spread over a small baking tray lined with baking paper and press the mixture onto the bottom of the tray.
Bake in the oven at 170º (fan assisted) for 10-15 minutes or until the base turns light brown. Then leave it to cool down.
- To prepare the caramel layer, first, check the dates. If they are very dry, soak them in hot water for about ten minutes ( this will really create a really nice, smooth, sticky caramel texture). Then add the dates and the rest of the caramel layer ingredients to a food processor/blender and blend them until you get a creamy sticky mixture.
- Spread the caramel layer over the cooled base. You can spread as much or as little caramel as you like. Freeze for 30-45 minutes or until the caramel layer gets harder.
- Cut it into bars of the desired size and then put back in the freezer for 10-15 minutes. ( you may prefer to leave as is as cut after pouring chocolate over the top. However, I prefer my bars to be fully coated)
- To make the sugar-free ‘chocolate’ topping simply melt the coconut oil and mix with the raw cacao powder.
Mix until there are no cacao lumps.
- Dip each bar in the melted chocolate and set aside to dry. Then freeze them for 10-15 minutes or until the chocolate hardens.
I like my Twix bars extra chocolate-y so I dipped them a second time and put them again into the freezer.
- You can store the bars in the freezer in a sealed container and they can last for up to two months.