Healthy Twix Bars (Vegan and Gluten-Free)

A household favourite candy bar made better with nutritious ingredients that you can feel good about. These Healthy Twix Bars consist of a crunchy shortbread crust, a luscious caramel layer, and a final coating (or two) of dark chocolate – essentially three layers of pure indulgence! Take it to the next level with a sprinkle with flaky sea salt.

Healthy Twix Bars Recipe

I’ve really been trying to cut down on how much refined sugars I consume and these Healthy Twix Bars are just the perfect way to get my sweets in. They’re ridiculously easy to make and most importantly, taste so good! I dare say that these are even better than the original version. ABSOLUTE GAME CHANGER. 

There are three layers in this bad boy – a toasted coconut shortbread, a maple based caramel, and dark chocolate. Every last bite is sweet, nutty, chocolatey, and perfumed with notes of caramel… so friggin’ delicious. Have these babies for breakfast, a mid-day snack, or dessert. Bottom line is…enjoy them guilt-free. They are gluten-free, refined-sugar free, AND vegan.

Gluten free. 

Free from processed sugars. 

Vegan. 

ABSOLUTELY DELICIOUS. 

Healthy Twix Bars Recipe

If you do try out my Healthy Twix Bars recipe, please please please leave a comment, tag me on Instagram (@Chyuens_), just get in touch! I’d love to see how they turn out x. 

Healthy Twix Bars

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Serves: 16 bars

These Healthy Twix Bars are super easy to make and absolutely delicious. Made without any refined sugars, gluten, dairy or eggs. This is the epitome of indulgence without guilt!

Ingredients

  • Shortbread Layer
  • 125g coconut flour (Note 1)
  • 65g ground almonds
  • 50g coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon sea salt

  • Caramel Layer
  • 180ml maple syrup
  • 125ml unsweetened coconut cream (Note 2)
  • 2 tablespoons nut butter
  • 1 teaspoon vanilla extract

  • Chocolate Layer
  • 200g dark chocolate, chopped
  • 2/3 teaspoons coconut oil, melted
  • Flaky sea salt (for sprinkling)

Instructions

1

Preheat the oven to 170°C. Line a 8x8 inch square baking dish with parchment paper.

2

To make the shortbread layer, mix the coconut flour, ground almonds, melted coconut oil, maple syrup, vanilla and salt in a bowl until well combined. Pour it out into the prepared baking dish and press the mixture until you get an even layer. Bake for 10 minutes or until lightly golden. Set aside to cool.

3

In a pot, add in the maple syrup and coconut cream and bring to a boil over medium-high heat. Stirring frequently, let it continue bubbling away for 5-10 minutes or until it has thickened to a caramel-like sauce. Remove from heat and stir in the nut butter and vanilla. Let the mixture cool slightly before pouring over the shortbread base. Pop it into the freezer for 30 minutes or until the caramel becomes firm.

4

Melt the chocolate and coconut oil in a microwave, give it a mix until it’s smooth. Set it aside to cool for 10 minutes.

5

Remove the caramel biscuit bar from the freezer and cut it into 16 bars. Dip each bar into the melted chocolate mixture and place it on a piece of parchment paper while you continue with the rest of the bars. Return the coated bars to the freezer for 10 minutes to let the chocolate set up. Once set, sprinkle sea salt flakes on the bars.

6

Keep stored in the fridge for up to 2 weeks.

Notes

1. If you can’t find coconut flour, you can use finely shredded coconut. If you can only get your hands on desiccated coconut, just blitz it in the food processor to get them into tinier pieces.
2. This is usually found in the Asian food aisle but if you can’t find it, just use canned full-fat coconut milk instead. Do not shake the can before opening it. If the coconut milk separates into two distinct layers, use only the cream and not the coconut water. This ensures that the caramel will not be too runny. If using coconut milk, it'll take around 10-12 minutes to reach the caramel-like consistency.


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