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 🙂