Enjoy a healthy version of this candy bar classic with some super easy but deliciously healthy homemade Twix Bars featuring an amazingvegan salty tahini caramel and a grain free cookie base. These bars are an absolute game changer. Take one bite, and you won’t believe they’re really plant-based, grain-free, and refined sugar-free.
Growing up as a child I loved munching on my sugary favorites like Snickers, Magnum, Ferrero Rocher, Raffaello, Twix Bars, and a whole lot of other stuff. If you love this classic candy, but are trying to make healthy changes to your lifestyle, well, I think you may just love this recipe 😛
I am absolutely obsessed with these incredibly delicious homemade Twix Bars. They are an absolute game changer. These guys are not only addictively divine, but totally guilt free! Did I mention they’re super easy to whip up.
Yes you heard correct, these Twix Bars are guilt-free. Using coconut flour for the crust, tahini, maple syrup + date syrup for the caramel, and stevia sweetened/unsweetened chocolate for the coating makes for one paleo/vegan and refined sugar-free treat that will sweep you off your feet.
I’ve made these three times so far and I can’t get over the fact that they are so damn tasty. Also worth mentioning, the recipe couldn’t be any easier. If you want to impress friends and family with homemade treats, these are the way to go.
How to make the most amazing healthy homemade Twix Bars!
For this recipe you will need 6-7 wholesome ingredients. No gluten, dairy, sugars or artificial nasties.Line an 8-inch square pan with parchment paper and preheat your oven to 350F. If you don’t have a pan like that on hand, use a loaf pan. Just know that the bars will be a lot thicker if using the same amount.
Grain-free cookie base
For the crust I simply mixed coconut flour, coconut oil, and agave syrup.Make sure the coconut oil is soft but not melted. This will make it easier for when you spread the dough evenly into the baking pan.
As a sweetener I used light agave syrup for a lighter crust. Feel free to use maple syrup instead. The crust will be slightly darker.
Vegan salted Tahini Caramel
For the second layer I used my famous (amongst the family at least)vegan salted tahini date caramel. It is one of the easiest and most delicious vegan caramels. 3-4 ingredients, that’s it! The color and consistency are absolutely perfect and could be easily mistaken for a traditional caramel sauce. The sesame tahini adds another delicious flavor component and pairs extremely well with the chocolate. My mouth is watering just talking about it.
Add all of the ingredients into a small saucepan and combine over low heat. Pour on top of cooled crust and freeze for about 40-50 minutes.In the meantime prepare the the chocolate coating.
Refined sugar-free Chocolate Coating
As with all my recipes, I like to use Lily’s unsweetened vegan chocolate chips. However if you don’t have access to this brand, use either paleo chocolate, unsweetened chocolate (add 1-2 tbsp maple syrup), or semi-sweet chocolate if preferred. With a little bit of coconut oil, melt in a small saucepan over low heat and let cool.
Take your twix mix out of the freezer and cut into 16-20 1-inch slices. Dip in cooled chocolate until fully coated and transfer onto a cooling rack or parchment paper. Let sit for about 10-15 minutes. Store in the refrigerator in an airtight container. You’ll be able to enjoy them for a minimum of two weeks, if they last that long that is 😛
If you happen to make this delicious recipe yourself, please let me know how it goes. I would love to see what you come up with. As always, don’t forget to tag @delight.fuelor simply comment below.
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Yield: 15-20
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 25 minutes
Enjoy a healthy version of this candy bar classic with some super easy but deliciously healthy homemade Twix Bars featuring an amazingvegan salty tahini caramel and a grain free cookie base. These bars are an absolute game changer. Take one bite, and you won't believe they're really plant-based, grain-free, and refined sugar-free.
Ingredients
Cookie Base
- 1 1/3 cup coconut flour
- 5 tbsp organic agave syrup (sub with maple syrup)
- 1/3 cup 2 tbsp organic coconut oil (soft but not melted)
- Pinch of salt
Tahini Caramel:
- ¾ cup unsalted organic tahini (smooth)
- 4 tbsp organic coconut oil
- ⅓ cup organic pure maple syrup
- ⅓ cup organic pure date syrup (sub with maple)
- ¼ tsp salt
Chocolate Coating:
- 10 oz stevia sweetened chocolate (sub with semi sweet or unsweetened chocolate)
- 1-2 tbsp organic coconut oil
- flaked sea salt
Instructions
1. Preheat the oven to 350F and line a 8x8 inch brownie pan with parchment paper.
2. In a medium sized bowl add coconut flour, agave syrup, salt and coconut oil. 3. Mix/knead well with your hands until dough forms.*
4. Press dough evenly into the prepared baking pan. Bake for about 8-10 minutes until edges begin to brown. Take out of the oven and let cool completely.
5. For the tahini caramel, add tahini, salt, maple syrup and date syrup into a small saucepan. Combine over low heat. Stir in coconut oil and mix a few times until coconut oil has fully melted into the caramel.
6. Pour over the crust and freeze for about 30-40 minutes until caramel has hardened.
7. For the chocolate coating heat chocolate and coconut oil in a small saucepan over low heat until fully melted. Set aside to cool.
8. Take the brownie pan out of the freezer and remove twix bars from the parchment paper. With a knife slice into 15-20 1-inch slices and set aside.
9. With two forks dip each frozen twix bar into the chocolate until fully covered. Transfer onto a parchment paper lined baking sheet and sprinkle with sea salt. Let cool in the refrigerator until fully set.
10. Store twix bars in an airtight container in the refrigerator for up to two weeks.
Notes
*Make sure to knead out any coconut oil lumps.
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