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Sharing a healthier take on the classic Twix bar with my Homemade Vegan Twix Bars. Layered with dark chocolate, toasted coconut โshortbreadโ, maple syrup-based โcaramelโ, additional dark chocolate, and finished with flaky sea salt. Every last bite is sweet, nutty, hinted with caramel-like flavors, extra chocolatey, and so DELICIOUS. Absolutely nothing not to love about these homemade candy bars. Bonus? These Twix bars are easy to make, have no processed sugars, and are even gluten-free!
If thereโs one thing I know for sure, itโs that even when trying to eat healthyโฆish, chocolate should always be included. After all, chocolate is actually one of the most antioxidant-rich foods there is. Itโs true, and I know this because my mom has read up on cacao and the benefits of enjoying itโฆdaily. Which is why she has a steaming mug of hot cacao every single morning upon wakingโฆand every single night before bed!.
My point here is that those New Yearsโ diets should include a dark chocolate treat. Which is where these Twix bars come in. Honestly, I didnโt grow up eating Twix. Instead, I very much preferred a Reeseโs Peanut Butter Cup, or just a simple Milk Chocolate Malleyโs Bar. I kept things simple when it came to sweets, and didnโt really eat much candy. That said, Iโve had a lot of requests to create a homemade Twix bar. But it wasnโt until my cousin Abby requested them over Christmas break that I decided to work on testing a healthier, homemade version of the classic Twix bar.
These took a while to perfect, but I finally got them just right. And well they might not be identical to the store-bought Twix, they sure are delicious.
Here is how you make homemade vegan Twix bars.
These bars have two layers, the first layer is a coconut shortbread/biscuit. Itโs nutty, perfectly sweet, and just a little crumbly too. Iโve found it very much imitates that of the biscuit layer in a classic Twix bar. The second layer is a creamy maple based โcaramelโ. This doesnโt taste exactly like a rich, buttery caramel, but itโs delicious in its own unique way.
Youโll want to start with the coconut layer. This is a very simple mix of shredded coconut, almond flour, and coconut oil. It bakes in the oven until lightly golden and toasted. Itโs simple, yet delicious. This is my favorite layer, I love the nuttiness the coconut adds, and once baked, this layer tastes sweet and โbutteryโ. Very much like a classic shortbread cookie, but in my opinion, better.
While the coconut base layer cools, make the โcaramelโ. As I said this is not your average caramel, but itโs just as delicious. I use maple for sweetness, coconut milk for creaminess, and nut butter to thicken the caramel up enough to stay inside the bars.
Once the coconut layer has cooled off, pour the caramel layer over top, then freeze the bars. Youโll only need them to freeze for thirty or so minutes. This step is really just to help the bars set up quicker, to make them easier to cut through, and to make them solid enough to dip into the chocolateโฆwhich is the final step. I used melted dark chocolate to enclose all the fillings. I then finished with a sprinkle of flaky sea salt for that salty, sweet flavor combination.
The familyโs verdict? Not exactly a Twix bar, but close enough. And most importantlyโฆbeyond good!
A few tips for successโฆ
Tip one, use a finely shredded coconut. This is the exact coconut I used and I found it to work really well for these bars. Itโs finer shred creates the perfect cookie-like texture.
Tip two, use full-fat coconut milk and only use the cream, discard or save the coconut water for another use. Youโll want to use just the cream to ensure your caramel sets up nicely and is not too runny.
Tip three, make sure the bars are thoroughly chilled before dipping in chocolate. This is probably my biggest tip. If the bars are frozen, the chocolate will quickly set up on the bars and be easier to work with. Trust me, freeze the bars, then dip through the melted chocolate.
Tip four, if you want a thick chocolate-coated candy bar, dip your bars once, re-freeze until set (which will only take a matter of minutes), then dip in chocolate again. This is not NEEDED, but it sure is a good idea. Double the chocolate, please.
So, what do these really taste like?
A Twix bar, but better.
Well, wait. These are definitely not an exact replication, but they have the very same flavor profiles. The biggest difference is that these bars are made minus any processed sugars, unhealthy fats, and instead of a sugar-induced headache, these will leave you feeling satisfied.
I love keeping these in the fridge for an afternoon snack or late night dessert. Just one thing? Donโt skip that sprinkle of flaky sea salt at the end. Love a good salty, sweet โcandyโ bar, you know?
Yes, yes. Letโs take some time to do a little Tuesday night baking. Itโs winter, so the extra time next to the oven is always welcomed. Enjoy!
If you make these homemade vegan Twix bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Homemade Vegan Twix Bars
Ingredients
- 1 cup finely shredded unsweetened coconut
- 1/2 cup almond flour/meal
- 1/4 cup melted coconut oil
- 2 tablespoons honey or maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon flaky sea salt, plus more for topping
- 3/4 cup real maple syrup
- 1/2 cup canned full fat coconut milk, using only the coconut cream, no water
- 2 tablespoons almond or cashew butter
- 12 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
Instructions
- 1. Preheat the oven to 350 degrees F. Line an 8x8 inch square baking dish with parchment paper.ย 2. To make the coconut layer. In a medium bowl, combine the shredded coconut, almond flour, coconut oil, honey, 1/2 teaspoon vanilla, and salt until combined. Press the mixture into the prepared baking dish. Transfer to the oven and bake 10-12 minutes, until lightly golden and toasted. Remove from the oven and let cool. 3. In a medium pot, combine the maple syrup and coconut cream and bring to a boil over high heat. Boil 12-15 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the almond butter and the remaining 1 teaspoon vanilla.ย Let the mix cool slightly, then pour over the coconut base layer. Transfer to the freezer, freeze 30 minutes, until firm. 4. Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool 10 minutes.5. Cut bars into 16 bars. Cover/dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge for up to 2 weeks.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
What if you don’t like coconut…?
Hi Sande,
These really don’t have a strong coconut flavor at all, I think you will still be able to enjoy these bars:) If you wanted, you could use another neutral oil in place of the coconut oil. Let me know if you give this recipe a try! xT
honey is NOT vegan
Hi Anon,
Thanks for pointing this out! That is why the ingredient list has honey or maple syrup, for those who need this recipe to be vegan:) Please let me know if you have any other questions! xx
My caramel didn’t set up. What might I have done wrong?
Hi Sharon! I wonder if the caramel mixture needed to cook longer! xT
Followed recipe to a T. Broke to smithereens. ๐
Oh no I’m so sorry about that! Is there anything I can do to help? xT
So so so good! Boiling the โcaramelโ was tricky! I boiled it for 12 minutes and it seemed like a nice consistency, but I donโt feel like that was long enough. I will definitely try boiling it for the full 15 minutes next time! It was not runny after only boiling for 12 minutes, but it did not turn out to be a caramel consistency at the end. But I do know I really want to add more almond butter next time for a nuttier flavor! I also did not dip the bars into the chocolate (because Iโm lazy honestly and I wanted to use all the chocolate). I poured the chocolate over the bars, put them in the freezer for the 10 minutes, and then ended up cutting them. Such a delicious, treat without all the guilt of processed sugar!!
Can we use peanut butter in place of caramel? If so, what ingredients would you use?
Hi Karen,
You can go ahead and follow this recipe:
https://www.halfbakedharvest.com/peanut-butter-twix-bars/
Please let me know if you have any other questions! xT
Delicious!!! The Carmel is so good!! Will definitely be making these again soon!!
Hey Katie,
Happy Friday!๐ Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
Hi! I’m finally making this tonight. Once I took the coconut and caramel layer out from the freezer and cut it… They broke apart once I dunked it in the chocolate. I’m not sure what happened :/
Hey Lisa,
Thanks for giving this recipe a try! Sorry to hear you had some issues! When you say the broke apart, was it into like a million pieces, or just didn’t hold together as a bar? Next time you could freeze for less time and see if that helps! xx
I tried freezing for less time (20 minutes vs 30) and same thing. It didn’t hold together as a bar and broke apart when I dipped the chocolate again :/ Still good though!
Sorry to hear this! You could try using more coconut oil or honey! xx
Hello There,
The first time I made these delicious vegan twix bars ,they came out perfect. Unfortunately, the 2nd time the caramel layer overcooked and became mealy and they were ruined. Third time caramel was to loose and did not set up well. Of coarse the pressure is on because I am trying to make them as edible gifts for family. I was careful to try to use only the Cream(top layer) of the coconut milk as instructed, but so far not doing so well. Any suggestions? I am a fairly accomplished cook but baking is a different story. I’m up for the challenge though. Please, any suggestions would be most appreciated. Ps even the shrapnel is delicious !
Hey Gail,
Thanks for giving this recipe a try and sharing your feedback! So glad they worked well for you the first time. Is there anything you are adjusting this time around? The caramel is finicky, you need to make sure it only boils for 12-15 minutes. You could also use actual coconut cream rather than buying the milk. I hope this helps! Let me know how they turn out! xx
The caramel is genius and so delicious! Love this recipe and so easy to make.
Hi Denise,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
I love this recipe but tried keeping it in the fridge for a day in Tupperware with parchment paper and noticed the chocolate started to โsweatโ. Is there a better way to package these to keep them good for a few days
Hey Christina,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Try the freezer next time:) xTieghan
Every layer is scrumptious! Some expensive ingredients such as maple syrup, but I just consider my recipients ?and theyโre worth it!
Hi Maureen,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
Hi, could I substitute coconut flour for almond flour in this recipe?
Thanks!
Hey Anna,
I would probably use a gluten free flour blend. Please let me know if you give the recipe a try, I hope you love it!! xTieghan