Vegan Healthy Chocolate Bars are a gluten free and vegan version of the classic Twix candy bar. Three decadent layers of almond flour shortbread, chewy cashew butter caramel and bittersweet chocolate topped with flaky salt.
It’s officially September which means it’s time to start thinking about Fall flavors like caramel.
With Halloween just around the corner, I had to make a healthier and vegan version of my candy bar: Twix.
Last year I made these millionaire chocolate bars and I haven’t stopped thinking about them since. SO GOOD!
How to make healthy Twix chocolate bars
- Prep the ingredients and turn on the oven. Read through the ingredient list and prep all of them. Pre-heat the oven to 350 F and prepare an 8×8 inch pan with non-stick spray and parchment paper.
- Make the crust. Add your crust ingredients to a food processor and blend until a crumbly dough comes together. Press the dough evenly into the bottom of the pan. Bake until golden brown.
- Prepare the caramel layer. Stir together the caramel ingredients and smooth it out into an even layer over the crust.
- Freeze for at least two hours. Once the mixture has hardened, cut it into bars and then return the bars to the freezer while you melt the chocolate.
- Melt the chocolate and dip the bars. Melt the chocolate using a double boiler or carefully melt it in the microwave in 15 second increments, stirring between each until smooth and melted.
- Dip them in chocolate devour! Dip each bar in the chocolate until completely coated. Remove the bars from the chocolate using a fork. Let the excess chocolate drip off before place the coated bar on a baking sheet lined with parchment paper. Top with flaky sea salt and devour.
MORE HOMEMADE CANDY RECIPES
3-Ingredient Chocolate Peanut Butter Cups
White Chocolate Peanut Butter Cups
Dark Chocolate Almond Clusters
Homemade Vegan Twix Bars
These homemade vegan copycat Twix bars are made using real whole food ingredients making up three layers of biscuit, caramel and chocolate
Pin Recipe
Servings: 16 people
Equipment
- 8×8 inch pan
- mixing bowl
Ingredients
biscuit layer
- 1 ½ cup almond flour
- ¼ cup oat flour
- 5 tbsp vegan butter melted
- 2 tbsp maple syrup
- pinch sea salt
caramel layer
- 1 cup cashew butter
- ⅓ cup maple syrup
- 3 tbsp coconut oil
- ½ tsp sea salt
chocolate coating
- 200g bittersweet chocolate chips or dark chocolate vegan
- 1 tbsp coconut oil
- flaky sea salt for topping
Instructions
- Prep the ingredients and turn on the oven. Read through the ingredient list and prep all of them. Pre-heat the oven to 350 F and prepare an 8×8 inch pan with non-stick spray and parchment paper.
- Make the crust. Add your crust ingredients to a food processor and blend until a crumbly dough comes together. Press the dough evenly into the bottom of the pan. Bake until golden brown, about 6-8 minutes.
- Prepare the caramel layer. Stir together the caramel ingredients and smooth it out into an even layer over the crust.
- Freeze for at least two hours. Once the mixture has hardened, cut it into 16 bars and then return the bars to the freezer while you melt the chocolate.
- Melt the chocolate and dip the bars. Melt the chocolate using a double boiler or carefully melt it in the microwave in 15 second increments, stirring between each until smooth and melted.
- Dip the bars in chocolate devour! Dip each bar in the chocolate until completely coated. Remove the bars from the chocolate using a fork. Let the excess chocolate drip off before place the coated bar on a baking sheet lined with parchment paper. Top with flaky sea salt and devour.
Notes
These bars are best if stored in an airtight container in the refrigerator for up to 2 weeks or freeze for 3 months.
These look SO GOOD! Can’t wait to make them 🙂
YAY! You are going to love them!
Hi Ciarra! Could I make the crust with regular butter using the same amount?
Hi! Yes, I think that will work just fine