These DIY vegan Twix bars are made with just 9 ingredients, and are the perfect treat to enjoy whenever a sugar craving strikes.

I love these Twix Bars because they’re a great way to get your sweet-tooth fix in a healthy way, without turning to processed, additive-filled, pre-made snacks that are chock-a-block full of unhealthy ingredients.

These bars are great to take away on long road trips, and help stop that urge to buy something at a convenience store or takeaway shop along the way. Plus, they’re plastic packaging-free!

Before we get started in learning how to make these super delicious, healthier Twix bars – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!

Homemade Vegan Twix Bars

These Twix bars are delicious on their own or chopped into bite-sized pieces and mixed into vegan vanilla ice cream.

Ingredients:

CRUST:

• 1 1/2 cups almond flour
• 3/4 cup maple syrup
• 1 cup coconut oil or vegan butter
• 1 tsp sea salt

CARAMEL:

• 15 medjool dates, pitted
• 1/4 cup nut butter (I used almond butter)
• 1 tsp vanilla extract
• 2 tbsp full-fat coconut cream
• 1/4 tsp sea salt

CHOCOLATE:

• 2 cups dairy-free dark chocolate, melted

To make:

CRUST:

1. Preheat oven to 170ºC (350ºF) and line a baking pan with parchment paper.
2. Remove pits from dates (if not already pitted), and place in a small bowl. Pour boiling water over the dates until they’re just covered, this will help to soften them, and make them easier to blend later on. Set aside.
3. Combine all the ingredients in a food processor and pulse until fully combined. Press into the bottom of baking tin, making sure to you create a thin and even layer, and place in the oven for 25-30 minutes, or until the edges are golden and the centre of the dough is pale and firm to the touch.

CARAMEL:

1. Rinse out the food processor. Pour out the water that the dates were draining in and place the soaked dates in the food processor. Pulse a few times to break up the dates slightly. Add vanilla, nut butter coconut cream and salt, and turn processor on again. If all the ingredients are stuck to the sides, scrape them down and continue blending until thick, sticky and smooth.
2. Remove the crust from the oven and let cool for about 10 minutes. While the crust is still slightly warm, spread your caramel mixture over the crust layer, making sure it’s an even layer and reaches into each corner of the tin.
3. Place pan in the freezer for around 30 minutes, or until the caramel layer has set.

CHOCOLATE:

1. Melt the chocolate in a pan set over a pot of boiling water, over medium low heat. Stir often to prevent the chocolate from burning.
2. Remove tin from freezer and pour the chocolate mix over the top of the caramel, spreading out the layer evenly. Tap a few times to remove any air bubbles.
3. Place the tin in the fridge for about 30 minutes, or until completely set.
4. Cut into squares and serve! The chocolate won’t break perfectly, but that’s okay.
5. Store in the fridge for 3-5 days, or in the freeze for long-term storage.

Optional:

Alternatively, if you want to make them into proper chocolate bars (like you see with the actual Twix bars), when you’ve finished adding the caramel layer onto the crust:

1. Using the parchment paper, carefully lift and slide the bars onto a chopping board. Cut your Twix square in half, then cut each half into 10 even bars.
2. Carefully place your Twix bars onto a cooling rack and place the cooling rack over a tray or parchment paper – to catch drips from the chocolate – then, using a spoon, carefully scoop a heaping tablespoon of melted chocolate and pour it over each bar individually. Spread the chocolate with the back of the spoon, making sure to coat the sides of the bar as well. Add more chocolate in spots that need it, then tap the cooling rack on the counter to help smooth out the chocolate.
3. When all the bars are covered in chocolate, transfer them to a plate and place in the fridge for around 10 minutes, or until completely set.

As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.

Have you made chocolate bars before? What were they like? Share in the comments below.

Lots of Love,

🖤 Vanessa