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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!

overhead close up photo of Homemade Vegan Twix Bars

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.

overhead photo of Homemade Vegan Twix Bars before covering in chocolate

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.

dipping the Twix bars in melted chocolate

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!

overhead photo of Homemade Vegan Twix Bar cut into 4 pieces to expose the center

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.

side angled photo of Homemade Vegan Twix Bars with 1 bar cut in half to expose the filling

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.

overhead photo of Homemade Vegan Twix Bars

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!

overhead close up photo of Homemade Vegan Twix Bars

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

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 15 minutes
chill time 45 minutes
Total Time 1 hour 20 minutes
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.

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Ingredients

US Customary - Metric

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.
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horizontal overhead photo of Homemade Vegan Twix Bars

This post was originally published on January 7, 2020
4.26 from 389 votes (324 ratings without comment)

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Comments

  1. 5 stars
    If I could give these 100 stars, I would!! They’re my new favorite treat. I made them into twix cups instead of bars, and enjoy that portion size. This was my first time making a vegan caramel, so trusted my gut and boiled the caramel for 25ish minutes instead of trusting Tieghan…trust Tieghan, and boil it for 15 minutes! My caramel turned into a brittle of sorts because I over boiled it. While still very tasty, I’ll boil it for less time next time, so that it’s a softer caramel. My family and I thank you for this recipe!

    Reply

  2. Would these do alright in the mail (2-3 day shipping) or do they always need to be refrigerated?

    Thanks so much!

    Reply

  3. These look so good, and they are much better for you. You know what goes into them w/o all the preservatives.

    Reply

    1. Hi Emily,
      I have not tested this with ghee but I would think you should be good! I hope you love the recipe! xTieghan

      Reply

  5. 5 stars
    Amazing. It’s a fan favorite since I’ve made them. I decided to cut them in to smaller bite size piece. Near impossible to have enough of these babies. Always running out.

    My favorite treat to have on hand!!

    Reply

    1. HI! Try adding in a touch more maple syrup. See if that helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  7. Hi,
    For the coconut layer- is the coconut oil the 1/4 cup mixed with the almond flour, or the 1 tablespoon?

    Thanks!

    Reply

    1. HI! It’s 1 tablespoon for the coconut layer. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  8. Hi Tieghan! So we made these yesterday and the “caramel” never solidified even with 24 hours in the freezer…. while the end result was still delicious, they look more like a messy chocolate turtle…. What did we do wrong? Thanks so much for your help! -Heather and Lily

    Reply

    1. Hi Heather! So odd! Was there anything that could have gone wrong in the making of this? I would love to help you both out! xTieghan

      Reply

  9. These look amazing! I can’t wait to make them!! I’m not really able to go to grocery stores that often right now, but I have all the ingredients besides coconut milk and almond flour. I have oat flour and almond/oat milk. Could those work as substitutes?

    Reply

    1. HI! You can use oat flour and almond milk. I think that should work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  10. This recipe looks amazing! I think that more instructions on making the caramel sauce would be helpful. Do you keep it at high heat while it boils for the 12-15 minutes? Should I stir the whole time? Mine changed color at about 8.5 minutes in (I kept it on medium-high heat) and almost started to burn the side of the pain and smell done so I took it off the heat. When I tasted the spatula, the texture was similar to taffy. Should I have taken it off sooner? It was still pourable. And in the midst of not being sure, I forgot to mix in the almond butter and vanilla. So I took it out of the freezer and added the almond butter on top of the caramel sauce. Hopefully it’s still good. 🙂 PS I always love your recipes!!

    Reply

    1. Hey Jenna, yes medium-high heat while boiling. You should stir occasionally, about 5 times throughout cooking. How did this turn out for you? Hoping all was delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  11. Will this work with oat flour instead of almond flour/meal? And for the coconut cream, is that the thick top part from a 1 can of coconut milk?

    Reply

    1. HI! Yes, oat flour will be great. And yes, it’s the thick part on top of the can. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  12. I love these!!! They look some time to make but definitely worth it!! Is there any way to make the chocolate not melt instantaneously upon touching my fingers though? As soon as I take one out of the fridge and pick it up, I’m covered haha!

    Reply

    1. HI CJ! Oh many, I don’t have any tips for the melting chocolate. If it’s warm in my kitchen, the same thing happens to me. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

      Reply

  13. Oh my gosh, these are way better than real Twix bars!! They’re straightforward and easy, too. I took them out to defrost them before serving them but they’re super delicious frozen. Crumbly, sweet, and just a winner!!

    Reply

  14. 5 stars
    I LOVE this recipe but I struggle SO HARD with melting chocolate. I usually have to do it in a double boiler (microwave doesnt even come close to working) and if I don’t move at lightning speed, it hardens and I have to toss it. Any tried and true method? Also it seems to get everywhere! I end up cleaning my counters more than actually getting any on the bars. 🙁 Any tips that I can use when I repeat?

    Reply

    1. Hey Meg! I always just use the microwave and melt on 30 second intervals, stirring after each until melted and smooth. I always find this work well! For dipping, I like to use a fork and let an excess chocolate drip off and back into the bowl.

      Please let me know if you have any other questions. hoping this helps!! Thank you!! xTieghan

      Reply

  15. 5 stars
    These are amazing! I’m making a second batch.

    I have a question. You mentioned in a comment that your mom drinks a cacao drink twice a day. Would you share the recipe for that? I bought some and don’t know what to do with it.

    Reply

    1. Hi there! I actually don’t have a recipe. I know she just mixes a couple spoonfuls into steaming milk, but I can work on creating a recipe for you!! It’s now added to my list! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply