If you are a reformed candy lover, then you’re in the right place. These Healthy Twix Bars will make you feel like a kid on Halloween night! This healthified, homemade version of the classic candy bar is 100% vegan, gluten-free, and soy-free. These bars store great in the freezer so you can make a big batch and store them so you have a sweet treat for all week (or all month!). Next, try out my Vegan Black Bean Brownies or Vegan Gluten-Free Sugar Cookie Bars! If you love candy-inspired recipes, make my Vegan Snickers Baked Oatmeal!
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Notes on Ingredients
- Almond flour: Use blanched, organic almond flour, not almond meal!
- Maple syrup: Any liquid sweetener works like date syrup, agave, or honey (if not strict vegan), if you don’t have maple syrup.
- Apple sauce: Use a plain, unsweetened apple sauce if you want to substitute the coconut oil for an oil-free version.
- Dark chocolate: I like to use dark chocolate sweetened with dates or sweetened with coconut sugar.
- Dates: There is a large variety of dates and while any kind will work, medjool dates are my favorite for this recipe.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Healthy Twix Bars?
- Make the cookie base: mix the almond flour, coconut oil, vanilla and maple syrup together.
- Press the cookie base dough down flat into a greased or lined 9×9 baking pan. Bake for 12 minutes at 350F and let it cool.
- Make the date caramel: blend dates, water, maple syrup and vanilla. Pour over cooled cookie base and spread evenly. Freeze for 15 minutes.
- Melt the dark chocolate in the microwave. Pour chocolate over the caramel layer. Add sea salt on top.
- Freeze for at least 6-8 hours before cutting into them!
- Enjoy!
- Step 1: First, make the cookie base and bake it. Then, make the date caramel layer and pour it over the cookie base.
- Step 2: Then, while the cookie base and date caramel freezes, melt the chocolate. Pour the chocolate overtop with sea salt and freeze for 6-8 hours before slicing.
Commonly Asked Questions
I use this 9×9 baking pan and line it with parchment paper.
I recommend storing these bars in the freezer where they will last the longest. You can also keep them in the fridge though they will only last up to 1 week. Avoid storing them on the counter for longer than 10-15 minutes.
I typically melt dark chocolate chips for this recipe. To keep these bars refined sugar free, I use dark chocolate sweetened with dates or sweetened with coconut sugar.
Yes! Check out my Vegan Gluten-Free Sugar Cookie Bars, Vegan Copycat Girl Scout Samoas, and these 3-Ingredient Banana Oatmeal Bites! If you want more chocolate, make my Snickers Stuffed Dates!
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Extra Helpful Tips
- Store these bars in the fridge or ideally, the freezer! Avoid storing them on the counter as they won’t stay firm like they should.
- Use any kind of milk or dark chocolate you like for the topping. I like these coconut-sugar sweetened chips.
- Feel free to top the bars with sprinkles, nuts, coconut flakes, extra caramel, freeze dried raspberries or crushed pretzels for an extra yummy topping!
- Let the cookie base cool for 10-20 minutes before adding the caramel layer.
- Use a high-speed, good quality blender or really good food processor to blend the caramel!
- To make these even more like an authentic Twix bar, fully coat each bar in chocolate instead of just topping!
- Make my Vegan Copycat Girl Scout Samoas next!
How to Store
Store in an airtight container in the freezer for up to 1 month or in the fridge for up to 1 week. Do not store these at room temperature as they will not hold together!
If you tried these Healthy Twix Bars or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Healthy Twix Bars (vegan & gluten-free!)
Equipment
Ingredients
Cookie Base Layer
- 1.5 cups almond flour
- 2 tablespoon maple syrup
- 3 tablespoon coconut oil melted, or apple sauce for oil-free
- 2 teaspoon vanilla
Caramel Layer
- 2 cups dates pitted
- ¾ cup water
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla
Chocolate Layer
- 1 cup vegan dark chocolate melted
- sea salt garnish
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9×9 baking sheet with parchment paper.
- Make cookie base by mixing all of the cookie base ingredients in a bowl until it forms a dough. Press it down evenly in the bottom of the pan. Bake for 12-17 minutes or until lightly golden. Let it cool for 20 minutes.
- While the cookie layer bakes, make the date caramel. Blend all the caramel ingredients in a blender or food processor until completely smooth. Pour over the cookie layer and spread evenly. I only use about ¾ of the caramel, I put the rest in the fridge. Freeze for 10 minutes.
- Melt chocolate in the microwave in 40 second increments, stirring in-between until melted. Gently spread or pour over the top of the caramel layer. Top with sea salt and let set in the freezer for at least 6 hours or overnight.
- Serve and enjoy!
Jessica says
Can you give a sub for the almond flour? We have an almond allergy.
Danielle Keith says
Coconut flour or oat flour should work!!!
Ann says
I am excited to try this recipe. It looks amazing! do you know approximately how many dates or an approximate weight of the package you used.
Danielle Keith says
its about 12 pitted dates per cup!
Jill says
Is there anything you could use instead of the almond flour? We have a nut allergy in my house.
Danielle Brown says
coconut flour! oat flour!
Liza says
Can I sub honey for the maple syrup? If yes, how do the quantities change?
Taylor From HealthyGirl Kitchen says
Hi! I have not used honey as a substitute so I am not sure – sorry!
Stephanie Tennant says
Could i make in silicon mold cupcake or mini cupcake? Then wont have to cut and have it crack in the wrong places…
Jordan Stacy says
These homemade Twix bars are addicting!!! I store them in the freezer and they keep for weeks (but never ever last that long).
jaybee says
Hello, in the “Notes on Ingredients” you’ve listed applesauce, however the recipe instructions don’t contain applesauce, just wanted to see if I’m missing something, thx!
Jordan Stacy says
Hi Jaybee! Jordan from the HealthyGirl team here. Good catch. The old version of the recipe used to be oil-free with applesauce in the cookie base. If you want this recipe to be oil-free, you can replace the 3 tbsp of coconut oil with 3 tbsp of unsweetened apple sauce.