This is a closeup of a twix bar with three layers: shortbread, caramel, and chocolate. The bar is leaning against the other bars. The bars sit on a white/beige surface. Recipe
GF Gluten-Free DF Dairy-Free V Vegan EF Egg-Free

30-Min Easy Homemade Vegan Twix Bars

Homemade Twix Bars are so indulgent and made with feel-good ingredients. They’re gluten free, vegan, and the perfect homemade candy bar!

Prep: 20 minsCook: 12 minsTotal: 32 mins
Servings: 12 1x


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 (How to Make Almond Flour)
  • couple pinches of sea salt


  • 1 can (15 oz) unsweetened coconut cream
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • couple pinches of sea salt

Chocolate topping:


  1. Preheat your oven to 350°F.
  2. Line an 8×8” square pan with parchment paper so you can easily remove the bars when they’re done setting.
  3. 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.
  4. Transfer the batter to the pan lined with parchment paper.
  5. Press the dough into the bottom of your pan to create an even base and bake for 12 minutes until golden brown.
  6. While the base is baking, make your caramel.
  7. In a saucepan, the coconut cream, coconut sugar, vanilla, and sea salt over medium-high heat.
  8. When everything starts to bubble, whisk frequently for about 10 minutes until it thickens up and the color darkens.
  9. Remove from the heat
  10. When the cookie base is done baking, allow to sit for 10 minutes.
  11. Give the caramel one more whisk and pour over the cookie base.
  12. Refrigerate for an hour.
  13. Melt the chocolate and pour over the top of your set caramel.
  14. Add back into the fridge this time to set another hour.
  15. Pull the parchment paper up and place on a cutting board.
  16. Slice into bars and sprinkle with sea salt.
  17. Enjoy!


recipe inspired and adapted from Paige Billings of Front Paige Bakes

© The Toasted Pine Nut