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Vegan Twix Bars

5 from 4 ratings
Hannah Kling
These Vegan Twix Bars are going to be your new favorite snack or dessert. They are made with simple and wholesome ingredients, come together in less than an hour and are also gluten free!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 9 twix bars, 18 servings

Ingredients  

Shortbread

Date Caramel

  • 1 cup medjool dates (pitted and soaked in hot water)
  • 1 tsp vanila extract (optional)

Chocolate

  • 1 cup vegan dark chocolate
  • 2 tsp coconut oil

Instructions

  • Preheat oven to 250F and prepare a baking sheet by lining it with parchment paper. 
  • In a medium mixing bowl, combine almond flour, maple syrup and vanilla extract together and mix with a spatula until a dough starts to form. Roll the dough into a large ball and place between two pieces of parchment paper.
  • Roll the dough out until it's about 1/2" thick. 
  • Using a pizza cutter or knife, cut out rectangle shapes. These will make out the base of your Twix Bars. Repeat the process until the dough is complete, I was able to get 8-9 Twix Bars. 
  • Place the bars on the baking sheet and bake for 25-27 minutes or until shortbread is lightly golden brown and slightly firm to the touch. Remove from oven and let cool completely. 
  • Next, make the date caramel. Soak dates in hot water for 10 minutes. Drain and add to the food processor. Blend for 3-5 minutes until smooth and creamy. Stop to scrape down eh sides a few times. If your dates aren’t blending, add in 1 tbsp of water. 
  • Then. add a thick layer of date caramel to the shortbread and place in the freezer for 30 minutes to harden. 
  • In the meantime, melt the dark chocolate with coconut oil and then coat each Twix bar until there is no shortbread showing. Place back on the parchment paper and back into the freezer to harden. 
  • When ready, remove the Twix bars from the freezer and ENJOY!! 

Notes

  • Rolling the Dough: Roll the shortbread dough between two sheets of parchment paper to prevent sticking.
  • Baking the Shortbread: It's ready when firm to the touch and golden brown on the edges.
  • Making the Caramel: Use a food processor for the best results, or a high-speed blender if needed. If the caramel isn’t smooth, add a splash of water or vanilla and scrape the sides as needed.
  • Melting the Chocolate: Add a touch of coconut oil for a glossy finish. Melt in 30-second microwave increments, stirring after each round to prevent burning.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!