Gluten-Free, vegan & refined sugar-free “Twix” bars with an almond & coconut flour base, maple syrup & nut butter caramel center, and dark chocolate topping.
I have to say….Twix is my favorite candy bar. When I was a kid (ok, I still do it), I would bite off the caramel layer and eat the cookie layer separately. I are things very strange when I was little. I also would eat cookies n’ cream ice cream and suck the ice cream off of the cookie chunks and spit them into a separate bowl and eat them all at the end. You guys…I’m one-of-a-kind, at least that’s what my parents always told me.
So on my vegan journey this month, I discovered a healthy version of Twix! I researched several recipes and came up with my own. I must say, I feel zero guilt eating them because they’re made with whole foods ingredients like almond, coconut, nut butter, and dark chocolate.
That kind of candy I can enjoy in abundance!
They’ve got a shortbread base layer made with almond & coconut flour, coconut oil and maple syrup, a nutty caramel center and a crunchy dark chocolate coating topped with flakey sea salt.
Straight from the freezer, they’re crunchy and crisp or let them sit out a while and they turn into a softer cookie- like candy bar.
Either way, they’re completely gluten-free, grain-free, dairy-free, and refined sugar-free!
I must say, I did a fine job duplicating my favorite candy bar!
Now, finding space in the freezer right now may be tough since we are in isolation. I had a tiiiiiny little pocket in mine that fit the loaf pan. Oh, did I mention I like to make these in a loaf pan so they are a little thicker and cuts into perfect bar shape? No? Well, I did. Also, when hunting for freezer space, make sure you position the loaf pan on a flat surface or else it will freeze lopsided.
The flakey sea salt sprinkled on top is the perfect compliment to the sweet caramel center. I made mine with milk chocolate because I LOVE milk chocolate, but these are just as good and healthier with dark chocolate.
When you cut the bars, don’t be surprised that the chocolate will kind of have a mind of its own. It will crack, chip, break, and that is ok. It all still tastes amazing. I like to heat up my knife with hot water then cut, this will help!
If you’re looking for cleaner lines, try cutting them before the chocolate sets.
Enjoy these Healthy & gluten-free vegan Twix bars as a healthier alternative to your favorite candy bar.
Store them in the freezer for long term storage and pull them out whenever you get a sweet craving (which for me is every night after dinner).
If you make these Vegan Twix Bars please leave me a comment with our feedback!
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For more healthy desserts from AWLO, try these out!
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/3 cup coconut oil, melted
- 3 tablespoons maple syrup
- 1/2 cup nut butter (you can use any sort of nut butter, I used Nutzo's from Costco!)
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/8 teaspoon sea salt
- 1 cup milk or dark chocolate chips
- 1 tablespoon coconut oil
- A sprinkle of flakey sea salt
- Preheat the oven to 350 degrees and line a bread loaf pan with foil or parchment paper
- Leave the foil or parchment paper edges hanging out of the loaf pan so it is easy to pull out the candy later on
- In a large bowl, mix all of the ingredients for the shortbread
- Scoop the dough into the prepared loaf pan and press into one even layer (I used a piece of plastic wrap to keep the dough from sticking)
- Bake shortbread for 11 minutes, remove and let cool completely
- Combine nut butter, coconut oil, vanilla, maple syrup and salt in a saucepan over low-medium heat, stirring constantly until completely melted and mixed together
- Once liquified, remove from heat and let it cool completely
- In a microwave safe bowl, add the chocolate chips and coconut oil and melt in 20 second intervals in the microwave, stirring between each interval until completely melted and smooth
- Once the shortbread and caramel have completely cooled, pour the caramel over the shortbread and spread evenly
- Place in freezer for 1 hour
- Once frozen, remove from freezer and pour melted chocolate on top
- Sprinkle the flakey sea salt on top and put the loaf tin back in freezer to help set the chocolate, about 10 minutes
- Once set, remove from freezer and carefully remove the candy from the loaf pan, pulling on the edges you left hanging
- Warm up a knife with hot water and cut into bars
- Store in an airtight container in fridge for 2 weeks or in freezer for 3 months
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