These homemade vegan Twix bars are easy to make, have no processed sugars, and are even gluten-free!
Prep time: PT20M
Cook time: PT15M
Total time: PT80M
Rating
4.26 stars (389 reviews)
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
Steps
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.
Nutitrion
Serving Size: 1 serving
Calories: 283 kcal
Reviews
Kenny on 2023-10-23 (5 stars): So so so good! Boiling the “caramel” was tricky! I boiled it for 12 minutes and it seemed like a nice consistency, but I don’t feel like that was long enough. I will definitely try boiling it for the full 15 minutes next time! It was not runny after only boiling for 12 minutes, but it did not turn out to be a caramel consistency at the end. But I do know I really want to add more almond butter next time for a nuttier flavor! I also did not dip the bars into the chocolate (because I’m lazy honestly and I wanted to use all the chocolate). I poured the chocolate over the bars, put them in the freezer for the 10 minutes, and then ended up cutting them. Such a delicious, treat without all the guilt of processed sugar!!
Ashley on 2023-08-05 (1 stars): Followed recipe to a T. Broke to smithereens. :(
Katie Overton on 2023-02-02 (5 stars): Delicious!!! The Carmel is so good!! Will definitely be making these again soon!!
Gail Bucher on 2022-12-15 (3 stars): Hello There,
The first time I made these delicious vegan twix bars ,they came out perfect. Unfortunately, the 2nd time the caramel layer overcooked and became mealy and they were ruined. Third time caramel was to loose and did not set up well. Of coarse the pressure is on because I am trying to make them as edible gifts for family. I was careful to try to use only the Cream(top layer) of the coconut milk as instructed, but so far not doing so well. Any suggestions? I am a fairly accomplished cook but baking is a different story. I'm up for the challenge though. Please, any suggestions would be most appreciated. Ps even the shrapnel is delicious !
