Homemade Gluten-Free & Vegan Twix Bars
These homemade Twix bars are gluten-free, vegan, and packed with wholesome ingredients like coconut flour, almond butter, maple syrup, and cocoa. Quick to prepare and freezer-friendly for the perfect chewy, chocolatey snack or dessert!
Equipment
- 1 Mixing bowl
- 1 8x8-inch baking pan
Ingredients
Ingredients
- ⅔ cup coconut flour (85g)
- 3 tablespoons pure maple syrup (63g) for shortbread
- ⅓ cup coconut oil (66g), solid, refined
- ½ cup creamy almond butter (128g), or substitute cashew, sunflower seed butter, or tahini
- ⅓ cup pure maple syrup (111g) for caramel
- ⅓ cup coconut oil (66g), melted, refined
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup coconut oil (50g), melted, for chocolate layer
- ¼ cup cocoa powder (21g)
- 2 tablespoons maple syrup (42g), for chocolate topping
- 1 parchment paper for lining the pan
Instructions
Instructions
- Line an 8x8-inch baking pan with parchment paper.
- In a mixing bowl, stir together coconut flour, 3 tablespoons maple syrup, and ⅓ cup solid coconut oil until a shortbread-like dough forms.
- Press the dough evenly into the bottom of the lined pan. Freeze for 10 minutes.
- Mix almond butter, ⅓ cup maple syrup, ⅓ cup melted coconut oil, vanilla extract, and salt until smooth to create the caramel layer.
- Pour caramel layer over the chilled shortbread and spread evenly. Freeze 15–20 minutes until set.
- Whisk melted coconut oil, cocoa powder, and 2 tablespoons maple syrup until smooth for the chocolate layer.
- Pour chocolate layer over the set caramel and smooth. Freeze again for 10 minutes until firm.
- Remove bars from pan using parchment. Slice and store in fridge or freezer.
Notes
Bars can be stored in an airtight container in the fridge for up to a week or in the freezer for a month. Let thaw at room temp for 10 minutes before serving. For a nut-free version, swap almond butter with tahini or sunflower seed butter.