Vegan Twix Bars Recipe (2024)

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5 from 6 votes

1 hour hour 25 minutes minutes

by Marly

Updated 8/6/22

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These vegan Twix bars feature a crispy cookie base topped with caramel and dipped in dark chocolate. It’s not exactly like the kind you buy in the store, it’s better! It’s like the vegan samoas, indulgent, gluten-free, and still healthy!

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It’s no surprise I like vegan chocolate candies. Take, for example, my vegan peanut butter cups. They’re so yummy! It’s true you can find vegan versions of many candy bars these days, but there’s nothing like homemade.

Besides, these are gluten-free twix bars, meaning they can be enjoyed by so many!

Table of Contents show

How to Make Vegan Twix Bars

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Add dry ingredients to a mixing bowl and stir until combined.
Add maple syrup and remaining wet ingredients.
Stir and press into a pan.
Bake for15 to 17 minutes, until lightly golden brown. Set aside to cool.
Combine caramel ingredients in a food processor and pulse.
Add caramel over the cookie crust.
Transfer the pan to the freezer and freeze for at least30 minutes.
Melt chocolate chips and coconut oil in a microwave-safe bowl.
Remove the pan from the freezer and then lift the bar out of the pan.
Cut into bars.
Dip each bar in the melted chocolate and place them on the pan lined with parchment paper.
Place the pan in the fridge for 10 minutes for the chocolate to set.

Key Ingredients

Here are the ingredients you’ll need for this recipe, including substitution ideas:

Almond Flour — We’ll use onecup ofalmond flour for the cookie base.
Starch — We’ll use arrowroot powder, but you can substitute cornstarch.
Coconut oil — I recommend using refined coconut oil to reduce the coconut flavor.
Maple syrup — You can substitute agave nectar.
Dates — You’ll need some Medjool dates for this recipe.
Almond butter — I prefer to use almond butter, but you can substitute any nut or seed butter.
Extract — Here we’ll use vanilla extract to contribute to the caramel flaovr.
Sea salt — A little bit of salt adds so much to this sweet treat.
Chocolate — Use your favorite dairy-free chocolate chips or chopped chocolate bar.

What Makes This Recipe Shine?

TASTY — From the crispy cookie to the thick caramel and dark chocolate on top, every bite is infused with flavor.
HEALTHY — These tasty treats are made with minimal added sugars, making them a perfect healthy snack!
PARTY-FRIENDLY — Make a batch of these gluten-free twix bars and serve them at parties. Your guests will come alive with enthusiasm, and everyone can enjoy them because they’re vegan and gluten-free,

Reader Reviews

★★★★★
OMG. These vegan twix are crazy good!
Chloe

Frequently-Asked Questions

Is Twix Dark vegan?

Even the dark chocolate version of storebought Twix bars are not vegan because they’re made with milk. This may be due to the chocolate and/or the caramel.

Are vegan twix bars gluten-free?

These dairy-free twix bars are both vegan and gluten-free thanks to a crispy, gluten-free cookie base.

Storage Tips

Store bars in an airtight container in the fridge for up to 2 weeks. They can be frozen in freezer-safe containers or bags for up to 2 months.

Vegan Chocolate Candy

If you love these vegan twix bars, here are even more vegan chocolate candies to make at home and enjoy:

Vegan Chocolate-Covered Oreos

25 mins total

Vegan Truffles

255 mins total

Date Snickers

15 mins total

Vegan Coconut Balls

30 mins total

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Vegan Twix Bars

These vegan Twix bars feature a crispy cookie base topped with caramel and dipped in dark chocolate. It's better than anything in the stores!

5 from 6 votes

Print Pin Rate Save

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Chill Time: 40 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 30 bars

Calories: 129kcal

Author: Marly McMillen

Ingredients

Cookie Base

▢ 1 cup almond flour
▢ ¼ cup arrowroot powder (substitute cornstarch)
▢ 3 tablespoons refined coconut oil, melted
▢ 3 tablespoons maple syrup

Caramel Layer

▢ 1 ¼ cups Medjool dates
▢ ½ cup almond butter
▢ 5 tablespoons maple syrup
▢ 1 tablespoon vanilla extract
▢ ¼ teaspoon sea salt
▢ 5 tablespoons water

Dark Chocolate Topping

▢ 1 cup dairy-free chocolate chips (substitute 8 ounces semi-sweet chocolate, chopped)
▢ 2 teaspoons coconut oil (use refined for less coconut flavor)

Instructions

For the cookie base:

Preheat oven to 350°F/175°C. Line a 9-inch square baking pan with parchment paper and give it a quick spray of vegetable cooking spray.
Add ingredients to a mixing bowl and stir until combined. Press into the prepared pan, spreading it evenly across the pan. Bake for 15 to 17 minutes, until lightly golden brown. Remove from oven and set aside to cool.

For the caramel layer:

Assess your dates. If they're soft, you're good to continue. If they're firm or dry, you can soften them by letting them sit a few minutes in hot water (be sure to drain and tap them dry afterwards). Or you can cook them in the microwave for a few seconds until tender. Use oven mitts to remove the bowl and use tongs to transfer hot dates to the food processor.
Add pitted dates, almond butter, extract, salt, and maple syrup to a food processor. Pulse in short bursts. Scrape down sides of the bowl and pulse again.
Add water, one tablespoon at a time, pulsing between each addition. Continue this process until you achieve a smooth consistency. Spread the caramel evenly over the cookie base.
Transfer the pan to the freezer and freeze for at least 30 minutes.

For the dark chocolate topping:

Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 60 seconds, cover, and set aside. Then stir until creamy. If it's not melted all the way, heat in 15-second increments until melted. Set aside to cool for 5 to 10 minutes.

Dipping Bars

Remove the pan from the freezer and then lift the bars out of the pan by pulling on the parchment papers. Remove the parchment paper and place it on a cookie sheet or baking tray.
Cut the bars in thirds. Then turn the sheet and cut 10 slices, creating 30 total bars. Dip each bar in the melted chocolate and place them on the pan lined with parchment paper.
Store bars in an airtight container in the fridge for up to 2 weeks.

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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!