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Sharing a healthier take on the classic Twix bar with my Homemade Vegan Twix Bars. Layered with dark chocolate, toasted coconut “shortbread”, maple syrup-based “caramel”, additional dark chocolate, and finished with flaky sea salt. Every last bite is sweet, nutty, hinted with caramel-like flavors, extra chocolatey, and so DELICIOUS. Absolutely nothing not to love about these homemade candy bars. Bonus? These Twix bars are easy to make, have no processed sugars, and are even gluten-free!
If there’s one thing I know for sure, it’s that even when trying to eat healthy…ish, chocolate should always be included. After all, chocolate is actually one of the most antioxidant-rich foods there is. It’s true, and I know this because my mom has read up on cacao and the benefits of enjoying it…daily. Which is why she has a steaming mug of hot cacao every single morning upon waking…and every single night before bed!.
My point here is that those New Years’ diets should include a dark chocolate treat. Which is where these Twix bars come in. Honestly, I didn’t grow up eating Twix. Instead, I very much preferred a Reese’s Peanut Butter Cup, or just a simple Milk Chocolate Malley’s Bar. I kept things simple when it came to sweets, and didn’t really eat much candy. That said, I’ve had a lot of requests to create a homemade Twix bar. But it wasn’t until my cousin Abby requested them over Christmas break that I decided to work on testing a healthier, homemade version of the classic Twix bar.
These took a while to perfect, but I finally got them just right. And well they might not be identical to the store-bought Twix, they sure are delicious.
Here is how you make homemade vegan Twix bars.
These bars have two layers, the first layer is a coconut shortbread/biscuit. It’s nutty, perfectly sweet, and just a little crumbly too. I’ve found it very much imitates that of the biscuit layer in a classic Twix bar. The second layer is a creamy maple based “caramel”. This doesn’t taste exactly like a rich, buttery caramel, but it’s delicious in its own unique way.
You’ll want to start with the coconut layer. This is a very simple mix of shredded coconut, almond flour, and coconut oil. It bakes in the oven until lightly golden and toasted. It’s simple, yet delicious. This is my favorite layer, I love the nuttiness the coconut adds, and once baked, this layer tastes sweet and “buttery”. Very much like a classic shortbread cookie, but in my opinion, better.
While the coconut base layer cools, make the “caramel”. As I said this is not your average caramel, but it’s just as delicious. I use maple for sweetness, coconut milk for creaminess, and nut butter to thicken the caramel up enough to stay inside the bars.
Once the coconut layer has cooled off, pour the caramel layer over top, then freeze the bars. You’ll only need them to freeze for thirty or so minutes. This step is really just to help the bars set up quicker, to make them easier to cut through, and to make them solid enough to dip into the chocolate…which is the final step. I used melted dark chocolate to enclose all the fillings. I then finished with a sprinkle of flaky sea salt for that salty, sweet flavor combination.
The family’s verdict? Not exactly a Twix bar, but close enough. And most importantly…beyond good!
A few tips for success…
Tip one, use a finely shredded coconut. This is the exact coconut I used and I found it to work really well for these bars. It’s finer shred creates the perfect cookie-like texture.
Tip two, use full-fat coconut milk and only use the cream, discard or save the coconut water for another use. You’ll want to use just the cream to ensure your caramel sets up nicely and is not too runny.
Tip three, make sure the bars are thoroughly chilled before dipping in chocolate. This is probably my biggest tip. If the bars are frozen, the chocolate will quickly set up on the bars and be easier to work with. Trust me, freeze the bars, then dip through the melted chocolate.
Tip four, if you want a thick chocolate-coated candy bar, dip your bars once, re-freeze until set (which will only take a matter of minutes), then dip in chocolate again. This is not NEEDED, but it sure is a good idea. Double the chocolate, please.
So, what do these really taste like?
A Twix bar, but better.
Well, wait. These are definitely not an exact replication, but they have the very same flavor profiles. The biggest difference is that these bars are made minus any processed sugars, unhealthy fats, and instead of a sugar-induced headache, these will leave you feeling satisfied.
I love keeping these in the fridge for an afternoon snack or late night dessert. Just one thing? Don’t skip that sprinkle of flaky sea salt at the end. Love a good salty, sweet “candy” bar, you know?
Yes, yes. Let’s take some time to do a little Tuesday night baking. It’s winter, so the extra time next to the oven is always welcomed. Enjoy!
If you make these homemade vegan Twix bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Homemade Vegan Twix Bars
Servings: 16 bars
Calories Per Serving: 283 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup finely shredded unsweetened coconut
- 1/2 cup almond flour/meal
- 1/4 cup melted coconut oil
- 2 tablespoons honey or maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon flaky sea salt, plus more for topping
- 3/4 cup real maple syrup
- 1/2 cup canned full fat coconut milk, using only the coconut cream, no water
- 2 tablespoons almond or cashew butter
- 12 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
Instructions
- 1. Preheat the oven to 350 degrees F. Line an 8x8 inch square baking dish with parchment paper. 2. To make the coconut layer. In a medium bowl, combine the shredded coconut, almond flour, coconut oil, honey, 1/2 teaspoon vanilla, and salt until combined. Press the mixture into the prepared baking dish. Transfer to the oven and bake 10-12 minutes, until lightly golden and toasted. Remove from the oven and let cool. 3. In a medium pot, combine the maple syrup and coconut cream and bring to a boil over high heat. Boil 12-15 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the almond butter and the remaining 1 teaspoon vanilla. Let the mix cool slightly, then pour over the coconut base layer. Transfer to the freezer, freeze 30 minutes, until firm. 4. Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool 10 minutes.5. Cut bars into 16 bars. Cover/dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge for up to 2 weeks.
This post was originally published on January 7, 2020
So delicious. I am not vegan but love this.
Thank you! xTieghan
Ok so i tried to make these. But the caramel mixture wouldnt spread when i poured it over the coconut mixture. What did i do wrong?
Hi there! It sounds like you may have boiled the caramel a bit too long. Next time try removing the caramel a minute or 2 early. It should be thickened, but still pourable. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Question: should the 8×8 baking dish be glass or metal?
Question: are Ghirardelli 60% cacoa the right “dark chocolate” Do you have another brand/% you recommended?
Thank you! Looking forward to making these with my daughter in law!
HI Scarlett! I use a metal pan, but glass will be great too. Those chocolate chips will work well! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
You have to make these!! They are unbelievably good; truly better then the original and not hard at all!
Love to hear that! I am so glad these bars turned out so well for you Meghan! xTieghan
These taste great, but somehow my crust is way too crumbly – they all fell apart when I tried to cut them, then fell to bits when I tried to dip them in the chocolate. Any ideas of what could have gone wrong? I think I also overcooked the caramel – I let it boil down but I think it was done way faster than the 12-15 minutes, so I wonder how that could have affected it?
Hey Lauren, hmm, not sure why the crust was overly crumbly. How long did you bake? Is it possible the crust may have been over cooked by chance?
As for the caramel, sometimes it can cook faster for others, so just try to keep an eye on it as it cooks. If it’s looking thick, remove it from the heat. Please let me know if you have any other questions. I hope this helps a little and I you love this recipe! Thank you! xTieghan
These turned out SO GOOD. A couple of notes: I ended up cooking the crust for 20 min to get it firm and golden in color. I messed up and used a full can of full-fat coconut milk before remembering the recipe called for only *half* a can. I then only had reduced-fat on hand and the caramel still came out perfectly!
Thank you so much Diane! So happy to hear that! xTieghan
Made these tonight and they are SO good. The almond flour and coconut are specialty items that are a bit pricey, but I don’t mind because now I have enough to make these bars again! I skimped a bit on the chocolate and went for a cheaper brand, and my bars melted very quickly and were very messy-but still delicious! I think I’ll splurge on some better dark chocolate next time, and maybe use less coconut oil when melting (I eyeballed the tablespoon and had less chocolate than the recipe called for by about 3 oz). Thank you for yet another amazing recipe!!
Thank you Kirsten!! I am so happy to hear these bars turned out so well for you! Thank you! xTieghan
Loved them! They keep well in the freezer so are a perfect treat to keep around for whenever you get a craving. I had everything on hand except almond or cashew butter so used peanut butter which worked but I think it would be better with almond or cashew so I’ll make sure to have some next time.
Thank you for trying these Matthew!! I am so glad these turned out so well for you! xTieghan
These are so flavorful. I had a bit of trouble getting the Carmel to freeze before dipping but oh so so good!
Thank you Laura!! xTieghan
Help! My caramel was gorgeous until I added the almond butter – then it started crumbling… I nevertheless patted it on the coconut base… wondering what went wrong… possibly lack of creaminess of the almond butter? Anyway, off to the freezer it went… and it was so crumbly the dipping did not quite work — lol. Good experiment though and the result is not as beautiful yet it is as yummy am sure!
Hi Sophie, what brand almond butter are you using? Was it very dry? Any info you have would be helpful in problem solving. How did the bars turn out for you? Hoping they ended up tasting great!!!
Thank you! xTieghan
Made these today and only made one substitution. I used light brown sugar in place of maple syrup in the caramel (it’s cheaper) and the caramel firmed up nicely and made a good amount. However, the caramel was a little sweet for my taste so next time I will increase the coconut cream and just use the whole can (I get about 3/4 cup of coco cream out of one can of coconut milk.) I also might try using an arrowroot slurry to thicken it because I think it just reduced too much and then it’s basically sweetened condensed coconut milk.
The cookie layer is nice and crunchy but still moist. Mine cut perfectly well with only minimal loss of cookie crust, similar to Tieghan’s in her IG story.
Couple notes – I wish the ingredient list said “1 1/2 teaspoons vanilla extract, divided” because I got crazy and put the whole thing in the cookie crust. Tastes fine though. Also, the recipe states “1/2 cup canned coconut milk” in the ingredients but “coconut cream” in the directions. I saw the “tip” in the body of the post but a lot of people skip to the recipe and don’t read that and probably got confused or didn’t notice and just used the canned coconut milk straight without separating the water from the cream. I wonder if that’s why some people are having trouble with their caramel not setting.
Overall, fantastic recipe! Tastes like a combination of a Mounds bar with a Twix. Thanks Tieghan for another great vegan recipe!
Hi Theresa! I am so glad these turned out so well for you! Thank you so much for trying them! xTieghan
These look off the charts and my six year old is going to be over the moon! Nice work!
Thank you Amanda! I hope you both love these! xTieghan
These look amazing. I am a long-time HBH fan (who proudly owns both cookbooks!) who recently changed to a plant based/vegan diet and I am loving it. I am delighted that you do have some vegan recipes. Thank you! Could you possibly “Spotlight” them or somehow make them more easily searchable? An HBH site search for “vegan” brings up a lot of non-vegan recipes. And please, keep those AMAZING HBH vegan recipes a’coming!
Hi Lynn! We actually have a vegan section on the blow. If you head to our recipe page, it’s under the tab labeled diet specif. link below for you! Hope this helps!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://fett-weg.today/category/recipes/diet-specific/vegan-recipes/%3C/a%3E%3C/p%3E
Hi, I have made these and I’ve also made the snickers bars, both of which have the similar caramel. It’s delicious but it doesn’t set at all, no matter how long in the freezer for. This means that when you come to slice and coat in choc you loose loads! It defo doesn’t look like your picture of the Carmel and I’m following the instructions to the letter?? I did notice however that you mention “coconut milk” in the ingredients, which is what I used, but then in the recipe it says “coconut cream” and I’m thinking cream might hold shape and freeze more? Please help!
Hi Katie! So sorry you are having some trouble with these I do use coconut milk, but only the cream on top of the milk can (edited to note in the recipe), so that is important. If your caramel is not setting up for you, I recommend boiling an addition 5 minutes until it’s thickened. This should ensure that the caramel sets for you in the freezer. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I really wanted to love this recipe. I followed ALL the instructions but I’m going to be honest and say that microwaving chocolate is a really risky way to go and there are easier and better ways to melt chocolate. Luckily I didn’t burn the chocolate in the microwave. Secondly, No amount of waiting would make the coconut/almond flour layer set. I dunno. There’s just no way you are going to get bars that look like the ones pictures by following these instructions. I love HBH and just about every recipe but after this experience I’m never making anything like this ever again. This was just awful.
Hi Breeda! I am really sorry to hear that this recipe didn’t work for you. If there are any questions at all, please feel free to reach out! xTieghan