Gluten Free + Vegan Twix Bars
You will not be able to stop eating these Gluten Free + Vegan Twix Bars!! They’re so indulgent but made with ingredients you can feel good about!
Today I’m sharing a delicious recipe that is guaranteed to make you smile. Twix bars, you guys!! I love recreating sugary treats into equally delicious desserts with more nutritious ingredients.
This recipe comes in three layers. A cookie shortbread layer, followed by a sweet, drizzly homemade caramel layer, and a hardened chocolate on top. I added some flaked sea salt because sweet and salty is THE BEST EVER and it makes them ever so more delicious.
A few notes on the recipe, I always line my baking pan with parchment for easy removal with the caramel and you will have to keep them in a cool location when you are done taking a few bars off the tray, and you also might eat them all in one sitting!
Let’s start caramelizing!
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You will not be able to stop eating these Gluten Free + Vegan Twix Bars!! They’re so indulgent but made with ingredients you can feel good about!
Ingredients
- Cookie Crust:
- 1/2 cup refined coconut oil
- 1/4 cup agave nectar (honey, coconut nectar, or maple syrup works too)
- 1 teaspoon vanilla extract
- 2 1/2 cups blanched almond flour
- couple pinches of sea salt
- Caramel:
- 1 can (15 oz) unsweetened coconut cream
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- couple pinches of sea salt
- Chocolate topping:
- 1 cup of dairy free dark chocolate, melted
Instructions
- Preheat your oven to 350°F.
- Line an 8×8” square pan with parchment paper so you can easily remove the bars when they’re done setting.
- In a bowl whisk together the coconut oil, agave nectar, vanilla, almond flour, and sea salt. I found it easiest to use a rubber spatula to fold everything until completely combined.
- Transfer the batter to the pan lined with parchment paper.
- Press the dough into the bottom of your pan to create an even base and bake for 12 minutes until golden brown.
- While the base is baking, make your caramel.
- In a saucepan, the coconut cream, coconut sugar, vanilla, and sea salt over medium-high heat.
- When everything starts to bubble, whisk frequently for about 10 minutes until it thickens up and the color darkens.
- Remove from the heat
- When the cookie base is done baking, allow to sit for 10 minutes.
- Give the caramel one more whisk and pour over the cookie base.
- Refrigerate for an hour.
- Melt the chocolate and pour over the top of your set caramel.
- Add back into the fridge this time to set another hour.
- Pull the parchment paper up and place on a cutting board.
- Slice into bars and sprinkle with sea salt.
- Enjoy!
Enjoy!! xo
I’ve done this a few times now and they are absolutely amazing, even for the people who eat ‘normal’ sugar!
★★★★★
Yay!! I’m so happy you love them as much as I do!! xo
Why refined coconut oil as opposed to unrefined?
You can use either. I like refined because it doesn’t have a coconutty taste 🙂
Hi! Could you make these with coconut flour? Thanks!
I’d think about maybe using oat flour or cashew flour instead of coconut. Coconut flour will change the texture of the base. Let me know how you make out! xo