Hi beautiful friends!
If you’re a candy and chocolate lover then you’re in the right place because I have a new recipe for vegan gluten-free twix bars. I used to love Halloween as a kid. Of course, dressing up is fun, but I was in it for the candy (lol!). I have now been vegan for over 5 years and I still love candy but traditional twix bars aren’t vegan.
I decided to make a 100% vegan, gluten-free, soy-free version of everyone’s favorite candy bar!
What ingredients will I need?
- Almond flour
- Maple syrup
- Coconut sugar
- Apple sauce
- Dark chocolate
- Sea salt
As you can see, the ingredients are super simple, you won’t need to run all over town to find them.
How do you make homemade vegan gluten-free Twix bars?!
- You first have to make the cookie base which is made with almond flour, coconut oil, vanilla and maple syrup. It’s super simple. Basically, you mix the cookie base ingredients together, and into a greased or lined 9×9 baking pan, you’ll press the cookie mixture down until it’s evenly spread out. Bake it for 12 minutes at 350. Let it cool.
- Make the date syrup by blending dates, water, maple syrup and vanilla. Pour over cookie base. Spread evenly. Stick in freezer for 15 minutes.
- Melt dark chocolate in the microwave. Pour over the caramel layer. Add sea salt on top. Freeze for at least 6-8 hours before cutting into them!
How do you store these vegan gluten-free Twix bars?
The best way to store these are in the freezer because they hold together well and they last longer. Feel free to also keep them in the fridge but they won’t last as well. Don’t leave them out on the counter for too long because they will get too soft and break easily. Serve right away when you take them out of the fridge or freezer!
Keep them in an air-tight container in the freezer for a month and keep them in the fridge in a container for up to a week.
What do these vegan Twix bars taste like?
The cookie layer is perfectly sweet and adds that little extra crunch. The date caramel layer is gooey, sweet, decadent and add the perfect texture between the cookie layer and chocolate layer. The chocolate adds a richness a sweetness that every Twix bar needs.
They are rich, decadent, sweet, perfectly textured, and are the best combination of sweet and salty!
The sea salt on top makes these oh so good!
Feel free to add on sprinkles, nuts, coconut flakes, extra caramel on top, dried fruit, raspberries, raisins or pretzels!
A few important tips:
- I suggest using vegan dark chocolate such as Enjoy Life brand chocolate chips, Lily’s stevia sweetened chips or Trader Joe’s semi-sweet chips. Any other dark chocolate should work just fine.
- Don’t leave these out on the counter for more than 10 minutes, they will get too soft. Store in fridge or freezer.
- Let the cookie base cool for 10-20 minutes before adding the caramel layer.
- Use a good blender or really good food processor to blend the caramel!
What makes these vegan gluten-free Twix bars healthier?
Traditional Twix bars you’d find at the store are filled with processed sugar, artificial ingredients, high fructose corn syrup and all kinds of junk. These homemade vegan gluten-free Twix bars are 100% vegan, plant-based, grain-free, soy-free, have no added oil, and are made with real, wholesome ingredients.
I used dark chocolate which is much lower in sugar than milk chocolate and it’s super high in antioxidants. Instead of reaching for a ton of junky candy bars, make yourself a delicious, healthy treat from the HealthyGirl Kitchen!
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If you like this, you’ll love my vegan GF funfetti muffins!
Vegan Gluten-Free Twix Bars (easy!)
Cookie Base Layer
- 1.5 cups almond flour
- 2 tbsp maple syrup
- 3 tbsp melted coconut oil sub applesauce if you're oil-free
- 2 tsp vanilla
- 2 cups pitted dates
- 3/4 cup water
- 1 tbsp coconut sugar or maple syrup
- 1 tsp vanilla
- 1 cup vegan dark chocolate melted
- sea salt garnish
- Preheat oven to 350 degrees F. Prepare a 9x9 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 cookie layer and spread evenly. I only use about 3/4 of the caramel, I put the rest in the fridge. Freeze for 10 minutes.
- Melt chocolate in 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!
Made with love,
join the conversation
Can you give a sub for the almond flour? We have an almond allergy.
Coconut flour or oat flour should work!!!
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.
its about 12 pitted dates per cup!
Is there anything you could use instead of the almond flour? We have a nut allergy in my house.
coconut flour! oat flour!