Homemade Healthy Vegan Twix Bar
These homemade Twix bars are the ultimate sweet and salty treat. Featuring a buttery almond flour shortbread crust, a creamy caramel layer made with tahini, and a decadent chocolate topping! They’re a healthier, vegan twist on the classic candy bar and only require a few ingredients and steps to make.
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Servings: 8 bars
Equipment
- oven, freezer, stovetop
Ingredients
Crust Ingredients
- 2 cups almond flour
- 2 tbsp maple syrup room temperature
- ¼ cup coconut oil melted and cooled
- pinch salt
Filling Ingredients
- ⅔ cup tahini runny or peanut butter
- ¼ cup maple syrup
- ¼ cup coconut oil or olive oil
- 1 tsp vanilla
- ¼ tsp sea salt more to taste
Topping Ingredients
- ¾ cup dark chocolate chopped
- 1 tsp coconut oil or olive oil
- Maldon sea salt
Instructions
- Preheat oven to 350d and place parchment into an 8x8 pan. To a medium sized bowl add almond flour, maple syrup, coconut oil and salt. Mix to combine. Press firmly into prepared pan. Bake for 15 minutes. Set aside to cool.
- For filling add all the ingredients into small pot. Stir to combine. Bring to a bubble and then reduce heat to a simmer for 10 minutes. Remove from heat and allow the mixture to cool slightly before pouring over crust. Place in the freezer to set for 30 minutes to an hour. Before adding chocolate layer.
- Melt chocolate and coconut oil together in the microwave in 30 second increments until smooth. Pour over caramel in an even layer. Sprinkle granola on top of chocolate and sprinkle with melon sea salt. Place back in the freezer to set.
- Once ready to eat, remove from the freezer for 15 minutes. Use a hot knife to cut into bars wiping knife between each cut. Store in the freezer.
Notes
Don't like tahini? Use any nut or seed butter instead!
Nutrition
Serving: 1bar | Calories: 544kcal | Carbohydrates: 30g | Protein: 11g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 85mg | Potassium: 251mg | Fiber: 6g | Sugar: 16g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.