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Vegan Gluten-Free Twix Bars (easy!)

Homemade healthy version of your favorite childhood candy bar. These are 100% plant-based, gluten-free and have no added oil.
Prep Time20 mins
Cook Time10 mins
Freezer Time6 hrs
Course: Dessert, gluten-free vegan desssert, vegan dessert
Cuisine: American, Gluten-free Vegan, Healthy Vegan, oil-free vegan, Vegan, WFPB
Keyword: gluten-free twix, hoemade twix bars, twix, vegan twix bars
Servings: 12 bars

Ingredients

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

Caramel Layer

  • 2 cups pitted dates
  • 3/4 cup water
  • 1 tbsp coconut sugar or maple syrup
  • 1 tsp vanilla

Chocolate Layer

  • 1 cup vegan dark chocolate melted
  • sea salt garnish

Instructions

  • 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!

Notes

Longer method: fully covered in chocolate 
Once you pour the caramel on the cookie layer, freeze for 4 hours. Cut into bars THEN freeze the bars overnight. The next day, dip the bars, fully immersing them in melted dark chocolate, lining them on a baking sheet that has parchment paper on it. 
Freeze for 10 minutes to set the chocolate then enjoy.