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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 “shortbread”, maple syrup-based “caramel”, 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 there’s one thing I know for sure, it’s that even when trying to eat healthy…ish, chocolate should always be included. After all, chocolate is actually one of the most antioxidant-rich foods there is. It’s true, and I know this because my mom has read up on cacao and the benefits of enjoying it…daily. Which is why she has a steaming mug of hot cacao every single morning upon waking…and every single night before bed!.
My point here is that those New Years’ diets should include a dark chocolate treat. Which is where these Twix bars come in. Honestly, I didn’t grow up eating Twix. Instead, I very much preferred a Reese’s Peanut Butter Cup, or just a simple Milk Chocolate Malley’s Bar. I kept things simple when it came to sweets, and didn’t really eat much candy. That said, I’ve had a lot of requests to create a homemade Twix bar. But it wasn’t 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. It’s nutty, perfectly sweet, and just a little crumbly too. I’ve found it very much imitates that of the biscuit layer in a classic Twix bar. The second layer is a creamy maple based “caramel”. This doesn’t taste exactly like a rich, buttery caramel, but it’s delicious in its own unique way.
You’ll 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. It’s simple, yet delicious. This is my favorite layer, I love the nuttiness the coconut adds, and once baked, this layer tastes sweet and “buttery”. Very much like a classic shortbread cookie, but in my opinion, better.
While the coconut base layer cools, make the “caramel”. As I said this is not your average caramel, but it’s 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. You’ll 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 chocolate…which 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 family’s verdict? Not exactly a Twix bar, but close enough. And most importantly…beyond good!
A few tips for success…
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. It’s 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. You’ll 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? Don’t skip that sprinkle of flaky sea salt at the end. Love a good salty, sweet “candy” bar, you know?
Yes, yes. Let’s take some time to do a little Tuesday night baking. It’s 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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Homemade Vegan Twix Bars
Servings: 16 bars
Calories Per Serving: 283 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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. 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. 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.
After boiling the caramel for 10 minutes it started to smell burnt so I pulled it off, added the peanut butter and vanilla, but then stirring it turned it crumbly 🙁
It’s in the freezer now so I don’t know how they’ll turn out, but we’ll see!
I also agree with another’s comment: 1 1/2 teaspoons vanilla *DIVIDED (I added all of that to the cookie part before I realized it said 1/2 tsp for the cookie layer)
Hey Corey,
Sorry you had issues with the caramel, I am thinking your heat was too high, next time try lowering it a bit. I hope this helps! xTieghan
I am making these now…only half cup of almond flour? Just checking ?
Hey Carol,
Yes, all of the measurements are correct:) Hope you love the recipe! xTieghan
BEST dessert I have ever made!!! To. Die. For. It’s almost like a Samoa GS cookie and a Twix combined, which is definitely a win for me!! Yummmmmm. Currently enjoying with my coffee because I couldn’t wait any longer to try some more!
Hey Maegan,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
These look decadent! I can’t wait to try them. I’m wondering if you can sub coconut flour for the coconut flakes? Thank you!
Hey Brooke,
I haven’t tested this, but you can sub 1 cup of almond flour for the coconut. I hope you love the recipe, let me know if you have any other questions! xTieghan
Okay. I have hopes I can correct my mistakes and get a good bar next time. Mine look like those Pinterest fails. ? The caramel-type sauce was super tricky to get right. Completely burned the first batch- smoke filled house and all. Hint: does NOT need to boil for 12-15 min. More like 5-6. Still overdid it. But I made it work. I was unable to kee the bars together to be able to dip. I’ll try some other technique next time. They’re a yummy treat. And good for my husband who can’t have dairy or gluten. ? Just gotta work out the kinks. ?
Hey Vanessa,
So sorry you had issues with the recipe, the caramel does need to have a constant eye on it. Let me know if I can help for next time! xTieghan
I think I prematurely added my nut butter and vanilla to the caramel mixture ? because the mixture then turned gritty and almost curdled if that makes sense? I’m so disappointed with myself! Need to go buy another can of coconut now!
So sorry Jamie! xTieghan
Hi, could I use peanut butter instead of almond butter?
Hey Becky,
Yes, peanut butter would work nicely. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you use Nutella instead of almond, cashew or peanut butter?
Hey Dana,
I haven’t tested this with Nutella, but you could certainly give it a try. Let me know how they turn out! xTieghan
Will make this soon
Love your cooking
Greetings from Belgium
Thanks so much Sabine! xTieghan
My kids have nut allergies and wondering what I can use to replace the almond butter. Can I just leave it out or use normal butter instead? Can’t wait to make these! Thanks so much!
Hey Kimberly,
I would use sun butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any recommendations for an almond meal sub for an almond allergy (not allergic to any other nuts)? Thank you!
Hey Laura,
You could use a GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What’s the best way to separate the coconut cream from the water? also any brands of coconut milk you recommend? thanks in advance 🙂
Hey Claire,
Usually the coconut cream will settle at the top and you can scrape that off. I like Thrive Market brand or Native Forest. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you please make a nut free version? I’m allergic to tree nuts. (I can have coconuts!)
Hey Ashley,
You can use a GF flour in place of the almond flour and sun butter in place of the almond butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you make without nuts? My daughter has nuts allergy. Also egg and milk so I was excited when I saw vegan! She is fine with coconut.
Thank you
Hey Andrea,
You could use GF flour in place of the almond flour and sun butter in place of the almond butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’d love to see the calorie and nutrition info for your recipes
Hey Sully,
You can find the calorie count listed above. I hope you love the recipe, please let me know if you have any other questions! xTieghan