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It’s Veganuary, and while I’m no longer strictly plant-based, I still adore creating vegan recipes! I’ve been making these chocolate bars for ages and thought it was just about time they are on the site and available to all of you. There is a good chance you’ve had a twix bar or two in your lifetime and you probably really enjoyed it! What you might not have considered is how unhealthy they actually are – filled with refined sugars, additives and a bunch of things you don’t want in your body! I decided to change that – you might have seen these on my Instagram in the past and I’ve seen a few other creators make them but unbiasedly – mine are my favourite!
These homemade Twix bars are sweet, salty, and absolutely irresistible. They’re the perfect way to indulge while sticking to a plant-based lifestyle. These bars come together quickly, using wholesome ingredients like almond flour, tahini, and dark chocolate chips. I’ve tested this recipe with both coconut oil and olive oil, and both work beautifully, depending on your preference. I love baking with olive oil and almost exclusively use it. One great thing about coconut oil is that it solidifies in a way that olive oil doesn’t. Sometimes it is better to use coconut oil for crusts because it will hold together better. The last time I made these I used coconut oil in the crust and olive oil in the filling and the chocolate layer. It worked like a charm! Let’s dive into how you can make these homemade Twix bars from scratch!
These cookie bars are actually a lot easier to make than you might think. There is a good chance you have most (if not all) of the ingredients already in your pantry!
Homemade Twix bars are a healthier, DIY version of the classic candy bar. This recipe features three layers just like the originals. The first layer is a crumbly base made from almond flour. The middle layer is a luscious filling made with tahini or peanut butter, maple syrup, and a touch of salt. And of course, a decadent layer of melted dark chocolate to coat the whole homemade chocolate bar. Unlike store-bought Twix bars, these are gluten-free, vegan, and free from refined sugars, making them a guilt-free indulgence!
Preheat your oven to 350°F and line an 8×8 pan with parchment paper. Combine almond flour, maple syrup, melted coconut oil, and salt in a bowl. Mix until it forms a dough, then press it firmly into the prepared pan. Bake for 15 minutes, then let it cool.
In a small pot, combine tahini, maple syrup, coconut oil, vanilla extract, and sea salt. Stir until smooth and bring to a gentle bubble. Simmer for about 10 minutes, then remove from heat and allow to cool slightly. Pour the caramel evenly over the crust and freeze for 30-60 minutes.
Melt dark chocolate and coconut oil together in the microwave in 30-second increments until smooth. Pour the melted chocolate over the caramel layer, spreading it evenly. Sprinkle with Maldon sea salt for a touch of elegance.
Freeze the bars again until set. Before serving, let them sit at room temperature for 15 minutes. Use a hot knife to cut into clean bars, wiping the knife between cuts.
You’ll love these homemade Twix bars for so many reasons! Made with natural ingredients like almond flour, tahini, and dark chocolate, they’re a healthier, guilt-free alternative to the classic candy bar. The steps to making these bars could not be easier and they come together super quick. Plus, these bars are vegan and gluten-free, making them suitable for a wide range of dietary needs.
These homemade Twix bars are best stored in the freezer. Keep them in an airtight container, and they’ll last up to a month. Allow them to sit at room temperature for 10-15 minutes before serving.
I’d love to hear how they turned out! Leave a comment below or tag me on Instagram with your creations. These homemade Twix bars are a labor of love, and I can’t wait to see your take on them.
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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4 Responses
I used runny tahini. When it was heated with the maple syrup and coconut it started to split. Any idea why that would happen?
Hey there, keep stirring and try not to heat it too high, the separation is normal fro my experience but a low heat and constant stirring should help emulsify the ingredients.
Just made the twix bars. I used evoo instead of coconut oil when mixing in pot. I had separation as well but I gently spooned the mixture out and put in another bowl and tossed the extra liquid. I was afraid that it would make the bottom layer wet. Turned out perfect! Adding these to my repertoire along with the tahini squares which I eat all the time. I also make the standard granola all the time. Thank you Teri💕😊
Hey Kim! Thanks so much for taking the time to share your baking experience. I am so happy that you were able to modify to your preferences and everything turned out amazingly! Thank you so much for giving this recipe a try 🙂