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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
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.
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.
These were incredible! I made them for my dad’s birthday but have maybe kept more for myself than intended! I love how clean all of the ingredients are! Without a doubt, will be making again.
Hi Lauren,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
these are ridiculous !
Hey Brandi,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
Hi! I’m hoping to make these for my dad since twix is his favorite! He isn’t a big fan of coconut though, can you taste the coconut once cooked?
Hey Avery,
There is a subtle coconut flavor. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I don’t need to make the vegan version and I don’t have the special ingredients to do so. Is there a not so healthy way to make them?
Hi Susan,
I only tested this recipe with the ingredients listed. You could try using other swaps, but these are really delicious as is:) Let me know if you give the recipe a try! xTieghan
I posted this under the wrong comment. Try Joshua Weissman’s Twix recipe. They’re delicious and definitely not vegan.
Hi Tieghan! Could I make these a week ahead of time and freeze or refrigerate them to keep them fresh? I want to make them for my best friend’s birthday (she LOVED them last time I made them!), but my schedule will only allow that a week before her day. Thank you!
Hey Julie,
Sure, that would be totally fine to do! I hope the recipe turns out amazing for you. Please let me know if you give them a try! xTieghan
Try Joshua Weissman’s Twix recipe. They’re delicious, and definitely not vegan.
Can I sub the almond flour for whole wheat flour? My husband is allergic to nuts so I’d feel terrible making a whole bunch of something he can’t eat. These look delicious though!
Hey Alyssa,
Sure, that should work just fine, you could also use GF flour. I hope you love the recipe, please let me know if you give it a try! xTieghan
Omg. These are absolutely delicious. I made them last night for my roommate and I and we are wayyyy too many…they are so addicting!! The crunchy coconut with the smooth caramel and rich chocolate with a topping of sea salt was literally the perfect combination. New favorite dessert!!! I love how easy the caramel layer was to make I have always been scared of caramel but wow is this delicious. Thank you!!
Hey Hannah,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xxTieghan
Are there any extra tips on making the caramel layer..? My first batch completely lumped up and burned at 7 mins of boiling and I think I barely saved my second batch..
I used the exact ingredients/measurements provided.
Hey Sara,
So sorry about this!! I would maybe try to reduce the cooking time. I hope this helps! xTieghan
These look insane!! I’m busy in the process of making them!!! Can’t wait to try I’m just battling to get my caramel sauce to thicken… do you have any advise?
Hey Gabby,
Is there anything you may have adjusted in the recipe? You don’t want it to get too thick otherwise it will harden. Let me know how they turn out! xTieghan
Absolutely AMAZING! I started making these over a month ago, and still make them every single Sunday for my s/o and myself. Sometimes I add some pretzels on top and it’s even better. Never a bad recipe on HBH 🙂
Hey Riley,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
Loved the vegan snickers and these Twix have great flavor too. Both times my caramel has been a little brittle/Dry. I am using maple syrup, cashew butter and regular dairy cream. I tried cooking it for a shorter timeframe with no luck—any tips?
Hey Katie,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. So sorry about the caramel. I would try a different brand of cashew or almond butter, sometimes the different textures of the nut butters can have an affect on this. Have a great week! xTieghan
Is it OK to use sweetened coconut flakes?
Hey Sandra,
Yes, totally fine to use sweetened flakes. I hope you love the recipe, let me know how it turns out. xTieghan
Im allergic to almonds, any other gluten-free replacement you would suggest?
Hey there,
I would try another GF flour that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is there any way to make the “caramel” more chewy?
Hey Annie,
I am wondering if you maybe needed to cook it just a tad longer:) I hope this helps! xTieghan
I wanted to love this but the caramel layer came out very hard, had to toss them (followed the recipe and used cream of coconut milk and maple syrup and just 12 minutes). I did try the bottom layer though – so good!
Hey Mandy,
So sorry about this! Unfortunately, if the caramel was too hard that means it was slightly overcooked. xTieghan