Are you craving something sweet but want to keep it healthy and vegan? Our Homemade Vegan Twix Bars are the perfect treat. They combine a rich almond flour base, creamy caramel, and smooth chocolate coating—all without any dairy. Whether you're a vegan, health-conscious, or just love delicious candy bars, this recipe is for you.
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Why you’ll love this recipe
- Healthy ingredients: Uses almond flour and natural sweeteners like maple or agave syrup.
- Easy to make: Simple steps with minimal ingredients.
- No baking required: A straightforward process that doesn’t require an oven.
- Protein-packed: Includes vegan protein powder for an added nutritional boost.
- Storage-friendly: Keeps well in the fridge or freezer for longer freshness.
Tools
To make these yummy Homemade Vegan Twix Bars, you'll need a few basic kitchen tools:
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
- 9x5-inch (23x13 cm) rectangular pan: To shape the bars (or something similar).
- Mixing Bowls: For combining ingredients.
- Microwave or Double boiler: For melting the chocolate and coconut oil.
- Sharp knife: For cutting the bars into perfect pieces.
- Spatula: To spread and smooth out the mixtures.
- Parchment paper: Line the pan for easy removal.
If you don’t have a double boiler, a microwave works just fine for melting ingredients. A sharp knife is crucial for clean cuts, so make sure yours is in good condition!
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
Shortbread Base
- Almond flour: Provides a nutty flavor and gluten-free texture.
- Vegan vanilla protein powder: Adds protein and flavor.
- Maple or agave syrup: Natural sweetener that keeps the recipe vegan.
- Melted coconut oil: Adds richness and helps the base hold together.
Caramel
- Peanut butter: Creates a creamy and rich caramel layer.
- Maple or agave syrup: Sweetens the caramel naturally.
- Coconut oil: Smooths the caramel and helps with the texture.
- Vanilla: Enhances the overall flavor of the caramel.
- Salt: Balances the sweetness and enhances the flavors.
Chocolate Coating
- Dairy-free chocolate: Ensures the recipe remains vegan.
- Coconut oil: Helps the chocolate to melt smoothly and coat the bars evenly.
How to make this recipe (Visual walkthrough)
SHORTBREAD BASE
Mix all the ingredients: In a large bowl, combine the almond flour, vegan protein powder (or more almond flour), maple/agave honey, and melted coconut oil. Mix well until a homogeneous dough is obtained.
Spread the dough: Press the mixture evenly into the bottom of a 9x5-inch (23x13 cm) rectangular pan lined with parchment paper. Ensure the layer is even to facilitate later cutting. Set aside.
CARAMEL
Combine all the ingredients: In a medium bowl, mix all the ingredients for the caramel. If the mixture is a bit hard, heat it in the microwave for a few seconds to soften it and make it easier to integrate.
Pour over the base: Pour the caramel evenly over the shortbread base.
Freeze: Transfer the pan to the freezer for at least 5 hours or overnight so that the caramel hardens and it's easy to cut the bars.
CHOCOLATE COATING
Melt the chocolate: In a heatproof bowl, combine the dairy-free chocolate and coconut oil. Melt using a double boiler or in the microwave in 30-second intervals, stirring between each interval until completely melted and smooth.
Unmold: Once frozen, remove the pan from the freezer, unmold, and remove the parchment paper.
Cut into bars: Use a sharp knife to cut the bars into the desired size.
Coat the bars: Dip the frozen bars into the chocolate, one by one, until they are evenly coated. Let the excess chocolate drip before transferring them to a piece of parchment paper. Continue until all bars are coated.
Refrigerate again: Place the bars in the fridge for at least 35 minutes or until the chocolate is firm.
Store: Store the Twix Bars in an airtight container in the fridge or freezer to maintain freshness.
Substitutions & Variations
Don’t be afraid to get creative with your Homemade Vegan Twix Bars! Here are some ideas to make them even more special:
- Nut-free version: Substitute peanut butter with sunflower seed butter or another seed butter.
- Different nut flavors: Use almond butter or cashew butter instead of peanut butter for a different taste.
- Flavor boosts: Add a pinch of cinnamon or a drop of almond extract to the caramel for an extra flavor dimension.
- Add texture: Sprinkle chopped nuts or sea salt on top of the chocolate coating before it sets.
- No protein powder: If you prefer not to use protein powder, you can increase the amount of almond flour for a denser base.
Storage & Freezing
Proper storage is key to keeping your vegan Twix bars fresh and delicious. Here are some tips:
- Preventing sticking: Layer parchment paper between the bars in the container to prevent them from sticking together.
- Refrigeration: Store the bars in an airtight container in the fridge. They will keep well for up to 3 weeks.
- Freezing: For longer storage, place the bars in a freezer-safe container or zip-top bag and freeze. They can last up to 3 months in the freezer.
- Thawing: If you prefer to eat the bars at room temperature, take them out of the fridge or freezer about 15 minutes before serving. This makes them easier to chew and enhances the flavors.
Tips for success
- Use high-quality ingredients: Good quality chocolate and peanut butter make a significant difference in flavor.
- Chill properly: Make sure the caramel is fully frozen before cutting to achieve clean, even bars.
- Sharp knife: A sharp, warm knife helps in making clean cuts through the layers.
- Parchment paper: Always line your pan with parchment paper to make removing and cutting the bars much easier.
FAQ
Yes! You can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter for a different flavor.
Stored in an airtight container in the fridge, they last up to two weeks. In the freezer, they can last up to three months.
Protein powder helps bind the base and adds a nutritional boost, but you can replace it with more almond flour if preferred.
Yes! Adding chopped nuts, shredded coconut, or a sprinkle of sea salt on the chocolate coating can enhance the flavor and texture.
Use dairy-free chocolate of your choice. Dark chocolate, milk-free chocolate, or white chocolate all work well. Choose one that melts smoothly.
No, the base does not require baking. It sets in the fridge and freezer, making the recipe simple and no-bake.
Yes, since the recipe uses almond flour, it is naturally gluten-free. Ensure all other ingredients are also gluten-free if you have sensitivities.
Recipe
HOMEMADE VEGAN TWIX BARS
INGREDIENTS
SHORTBREAD BASE
- 148 g almond flour, (1½ cups)
- 38 g vegan vanilla protein powder*, or more almond flour
- 3 tablespoon maple or agave syrup, (42 g)
- 3 tablespoon melted coconut oil, (42 g)
CARAMEL
- 120 g peanut butter, (7½ tbsp)
- ¼ cup maple or agave honey, (56 g)
- 1½ tablespoon coconut oil, melted, (21 g)
- ½ teaspoon vanilla
- Pinch of salt
CHOCOLATE COATING
- 210 g dairy-free chocolate
- 1 teaspoon coconut oil, (5 g)
INSTRUCTIONS
SHORTBREAD BASE
- Mix all the ingredients: In a large bowl, combine the almond flour, vegan protein powder (or more almond flour), maple/agave honey, and melted coconut oil. Mix well until a homogeneous dough is obtained.
- Spread the dough: Press the mixture evenly into the bottom of a 9x5-inch (23x13 cm) rectangular pan lined with parchment paper. Ensure the layer is even to facilitate later cutting. Set aside.
CARAMEL
- Combine all the ingredients: In a medium bowl, mix all the ingredients for the caramel. If the mixture is a bit hard, heat it in the microwave for a few seconds to soften it and make it easier to integrate.
- Pour over the base: Pour the caramel evenly over the shortbread base.
- Freeze: Transfer the pan to the freezer for at least 5 hours or overnight so that the caramel hardens and it's easy to cut the bars.
CHOCOLATE COATING
- Melt the chocolate: In a heatproof bowl, combine the dairy-free chocolate and coconut oil. Melt using a double boiler or in the microwave in 30-second intervals, stirring between each interval until completely melted and smooth.
- Unmold: Once frozen, remove the pan from the freezer, unmold, and remove the parchment paper.
- Cut into bars: Use a sharp knife to cut the bars into the desired size.
- Coat the bars: Dip the frozen bars into the chocolate, one by one, until they are evenly coated. Let the excess chocolate drip before transferring them to a piece of parchment paper. Continue until all bars are coated.
- Refrigerate again: Place the bars in the fridge for at least 35 minutes or until the chocolate is firm.
- Store: Store the Twix Bars in an airtight container in the fridge or freezer to maintain freshness.
NOTES
- Protein powder: You can substitute with more almond flour.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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