These homemade Twix bars have a no-bake shortbread cookie crust that's topped with date caramel and coated in dark chocolate. This easy Twix candy bar recipe is paleo, vegan friendly and nut free - perfect for anyone with common food allergies.
Store bought candy bars may not be healthy, but these homemade Twix candy bars are!
Unlike conventional Twix bars, which have a whole host of undesirable ingredients, these candy bars are made with simple, real-food ingredients.
They consist of a tigernut flour shortbread cookie that's topped with a creamy date caramel and then coated in dark chocolate. This healthy Twix recipe is just what you need when candy bar cravings hit!
Why You'll Love these Homemade Twix Bars
- paleo & vegan friendly - made with real, whole food ingredients
- grain free & gluten Free - the shortbread cookie is made with tigernut flour (almond flour works too)
- nut free - these Twix bars are made without nuts
- dairy free - the Twix caramel is made with dates and they're coated in dark chocolate
- no bake - this is a no bake candy bar recipe
You really can't go wrong with this vegan Twix candy bar! It's one of those recipes that somehow disappears overnight. Try just eating one! 😉
These paleo Twix candy bars contain simple, real food ingredients. They're even nut free! (Which, if you do a quick google search you'll quickly find that most Paleo candy bar recipes contain nuts.)
The shortbread cookie is made with tigernut flour, coconut oil, maple syrup, vanilla and salt. Almond flour would be a great alternative for the tigernut flour if you aren't looking for something nut free. For this substitution, I recommend using 150 grams (or about 1 + ½ cups) of blanched almond flour.
The caramel filling consists of dates, coconut oil, coconut flour, vanilla and salt. This simple, easy caramel is made in a food processor and blended to a thick, creamy paste.
Dark Chocolate Coating
Lastly, the dark chocolate coating is made of dark chocolate chips and coconut oil. For this recipe, I recommend 70-85% dark chocolate. But really, feel free to use your favorite. The coconut oil thins the chocolate, making it better for dipping.
How to Make Homemade Twix Bars
These gluten free Twix candy bars are easy to make and don't require any baking. They do take a bit of time to put together, mostly because it is best to let the shortbread and caramel layers set in the freezer prior to dipping them in chocolate.
To start, line an 8" x 8" baking pan with foil. Set aside.
Make the Shortbread Cookie
For the cookie layer, combine all ingredients in a medium-sized mixing bowl and mix (first with a fork and then using your hands). The dough may seem too dry at first, but it will eventually bind together.
Next, roll the dough into a ball and then press it into the lined baking pan. This layer is thin, so using a pan that's larger than 8" x 8" is not recommended (smaller pans work though).
Make the Date Caramel
Next, make the date caramel. First, place the dates in a microwaveable bowl and cover with water. Microwave on high for 2 minutes. (Another option is to boil water and pour it over the dates. Let them sit for 5-10 minutes.)
Next, drain the water and place the dates in a food processor along with coconut oil, vanilla and salt. Blend well, stopping to scrape the sides every so often.
Add in coconut flour and blend until the caramel has a thick, smooth texture.
Scoop the caramel onto the center of the shortbread layer. Place a sheet of parchment paper over the caramel and use your hands to smooth the caramel to the edges of the pan.
Freeze for a minimum of 2 hours. (This is necessary for cutting and dipping the bars!)
Coat the Bars in Chocolate
After freezing, melt the dark chocolate and coconut oil over low heat in a small sauce pan. Stir frequently.
Once the chocolate is fully melted, retrieve the bars from the freezer and cut them into 16 equally sized pieces.
Dip the pieces (one at a time) into the melted chocolate. Place them on a lined baking sheet to set. I find this easiest to do with a fork. First, drop the bar into the dark chocolate, rotating it with a fork until it's fully coated. Then, pick the bar up using the fork. Lastly, scrape the fork along the side of the pan to remove excess chocolate and place the twix on a lined baking sheet.
After coating the bars in chocolate, you may drizzle any remaining chocolate over them. Feel free to add a pinch of flaked sea salt as well. Of course, these steps are totally optional, but add a bit more texture and personality to the candy bars 🙂
How to Store Homemade Candy Bars
These homemade vegan twix bars are best stored in the fridge or freezer. Simply, place them in a sealed, air-tight container for up to two weeks in the fridge or two months in the freezer.
Personally, I love storing them in the freezer, but they are great either way!
More Handmade Candy Bar Recipes
For more healthy homemade candy bar recipes, check these out:
"Real" Twix candy bars contain not-so-great-for-you ingredients. Okay, so that's being nice. They contain horrible ingredients! In fact, pretty much every ingredient is something I don't eat. Here's the list:
Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Skim Milk, Lactose, Milkfat, Soy Lecithin, PGPR, Artificial Flavors), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Corn Syrup, Skim Milk, Dextrose, Less than 2% - Salt, Cocoa Powder, soy lecithin, modified corn starch, baking soda, artificial flavor.
While conventional Twix candy bars are not vegan (they contain milk in the chocolate), my recipe is. My twix candy bar recipe is free from all animal products.
Conventional Twix candy bars are not gluten free (they contain wheat flour). However, my Twix recipe is gluten free and grain free - made with tigernut flour, rather than wheat flour.
These are the best homemade Twix bars! They consist of a grain free shortbread cookie and date-caramel that's coated in dark chocolate. Paleo, Vegan, nut free and no bake.
- 112g tigernut flour (about 1 cup)*
- ¼ cup coconut oil (room temp)
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- ⅛ tsp salt
- 6 oz dark chocolate
- 1 tsp coconut oil
- Line an 8" x 8" baking pan with foil. Set aside.
- For the shortbread cookie: add all ingredients in a medium-sized mixing bowl and mix (first with a fork and then using your hands). Roll dough into a ball and then press into lined baking pan.
- For the caramel: place pitted dates in a microwaveable bowl and cover with water. Microwave on high for 2 minutes** Drain the water and place dates in food processor with coconut oil, vanilla and salt. Blend well, stopping to scrape the sides every so often. Add in coconut flour and blend until mixture has a thick, smooth texture. Scoop the caramel onto the shortbread, then cover with a sheet of parchment paper. Use your hands to push the caramel to the edges of the pan and make a smooth, even layer.
- Freeze for a minimum of 2 hours***
- Chocolate Coating: in a small sauce pan, melt dark chocolate and coconut oil over low heat. Stir frequently. Once chocolate is fully melted, remove bars from freezer and cut into 16 equally sized pieces. Dip the bars (one at a time) into the melted chocolate. Place them on a lined baking sheet to set.
- Optional: drizzle the bars with remaining chocolate and top with a pinch of sea salt.
- Bars can be stored in the fridge or freezer.
*May substitute the tigernut flour for 150g (1 + ½ cups) blanched almond flour.
**If you don't have a microwave, simply soak the dates in boiling water for 5-10 minutes.
***Freezing the bars firms up the caramel and shortbread, making them easier to cut and dip into the chocolate.
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