These protein twix bars have a shortbread cookie crust that's topped with date caramel and covered in dark chocolate. They are packed with protein, gluten free and dairy free - perfect for a healthy dessert!
Growing up, Twix were one of my favorite candy bars. And since I don't eat conventional candy anymore, I have to find fun ways to recreate my childhood favorites.
These protein twix candy bars the are the perfect way to indulge, yet still maintain a healthy diet. They are packed with protein, made with wholesome ingredients and have a deliciously chewy texture.
Not only that, but they're gluten free, dairy free, vegan and can be part of a paleo diet. What more could you want?!
Why You'll Love these Protein Twix
- gluten free and grain free - made without wheat flour
- dairy free - the caramel is made with dates
- no corn syrup
- paleo and vegan friendly
- packed with protein - there is protein powder in the shortbread crust and date caramel
- no added sugar - only sweetened with dates and whatever sugar is in the protein powder and dark chocolate you use
Ingredients
Just a few simple ingredients are needed to make these high protein twix bars.
- protein powder
- almond butter
- water
- dates
- coconut oil
- dark chocolate
I tried these vegan protein twix using two different types of plant based protein (Nuzest Vanilla Protein and Sprout Living Vanilla Protein). They both worked great, I just had to slightly adjust the amount of water for the cookie crust. With that being said, I recommend using a plant based protein powder, but adding the water 1 tablespoon at a time until you get the right texture.
How to Make Protein Twix Bars
These gluten free twix are made layer by layer. Here's what you need to do:
First, line an 8" x 4" loaf pan with parchment paper. Set aside and make the crust.
Make the Crust
In a medium-sized mixing bowl, combine all ingredients for the crust. This includes the protein powder, almond butter and water. Add the water 1 tablespoon at a time, until you reach the desired crust consistency. It should be moldable (like playdough) and not too crumbly.
Firmly press the crust into the lined loaf pan. Set aside and make the caramel.
Make the Caramel Topping
Soak the pitted dates in hot water. (Place the dates in a small bowl, heat some water on the stovetop or in the microwave and pour the water over the dates so that they are fully submerged.) Let the dates sit for about 5 minutes to soften, then drain the water.
Place the dates in your food processor, along with the coconut oil. Blend, until the dates are pulverized. Then add in the protein powder and blend until the mixture has reached a sticky, consistent texture. You may have to stop and scrape down the sides of the food processor a few times.
Scoop the caramel out of the food processor and onto the crust. Use a spatula to press the caramel into an even layer over the crust.
Freeze the Bars
Next, place the bars in the freezer and freeze for 2 hours, or until firm. (They need to be firm to dip in dark chocolate.)
Cut the Bars
Once firm, remove the twix bars from the freezer and cut into 8 pieces. Place back into the freezer while you melt the chocolate.
Dip in Dark Chocolate
Line a baking sheet with parchment paper and set aside.
Melt the chocolate and coconut oil for the coating. You can either melt it in a small saucepan over low heat on the stovetop, or in the microwave at 20 second intervals.
Once melted, grab the bars out of the freezer and dip them, one at a time into the dark chocolate. Place the dipped bars on the parchment lined baking sheet.
Once all of the bars are dipped, drizzle any remaining chocolate over the bars.
You can add a pinch of sea salt for decoration. Just note, the salt does melt during storage. So, don't top them with salt unless you plan to serve them immediately.
Storage
Place these healthy protein twix bars in a sealed container or baggie in the fridge or freezer. They'll last well up to two weeks in the fridge, or 2 months in the freezer. I quite like them from the freezer, as they don't get rock solid.
More Recipes with Protein Powder
- Vanilla Protein Balls
- Protein Yogurt Clusters
- Protein Ice Cream Bars
- Hemp Protein Brownies
- Pumpkin Protein Donuts
Protein Twix (Gluten Free, Dairy Free)
- Prep Time: 20 minutes
- Freeze Time: 2 hours
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 bars 1x
Ingredients
Cookie Crust
- ½ cup protein powder*
- ⅓ cup almond butter (drippy, unsweetened)
- 3-4 Tbsp water
Caramel Topping
- 8 pitted Medjool dates (128g)
- 2 Tbsp coconut oil
- 2 Tbsp protein powder*
Chocolate Coating
- 1 cup dark chocolate chips
- ½ Tbsp coconut oil
Instructions
- Line an 8" x 4" loaf pan with parchment paper.
- Make the Crust: In a medium-sized mixing bowl, combine the protein powder, almond butter and water. Add the water 1 tablespoon at a time, until you reach the desired crust consistency. It should be moldable (like playdough) and not too crumbly.
- Firmly press the crust into the lined loaf pan.
- Make the Caramel Topping: Soak the pitted dates in hot water** Let the dates sit for about 5 minutes to soften, then drain the water.
- Place the dates in your food processor, along with the coconut oil. Blend, until the dates are pulverized. Then add in the protein powder and blend until the mixture has reached a sticky, consistent texture. You may have to stop and scrape down the sides of the food processor a few times.
- Scoop the caramel out of the food processor and onto the crust. Use a spatula to press the caramel into an even layer over the crust.
- Freeze the Bars: Place the bars in the freezer and freeze for 2 hours, or until firm. (They need to be firm to dip in dark chocolate.)
- Cut the Bars: Once firm, remove the twix bars from the freezer and cut into 8 pieces. Place back into the freezer while you melt the chocolate.
- Dip in Dark Chocolate: Line a baking sheet with parchment paper and set aside. Then melt the chocolate and coconut oil for the coating. You can either melt it in a small saucepan over low heat on the stovetop, or in the microwave at 20 second intervals.
- Once melted, grab the bars out of the freezer and dip them, one at a time into the dark chocolate. Place the dipped bars on the parchment lined baking sheet.
- Once all of the bars are dipped, drizzle any remaining chocolate over the bars.
- You can add a pinch of sea salt for decoration. Just note, the salt does melt during storage. So, don't top them with salt unless you plan to serve them immediately.
- Storage: Place Twix bars in a sealed container or baggie in the fridge or freezer. They'll last well up to two weeks in the fridge, or 2 months in the freezer.
Notes
*I tested these protein twix bars with two different types of plant based protein powders (Nuzest Vanilla Protein and Sprout Living Vanilla Protein), both worked great but I had to adjust the amount of water added. Most plant based protein powders should work, I just suggest adding the water 1 tablespoon at a time until you reach the desired texture.
**Place the dates in a small bowl, heat some water on the stovetop or in the microwave and pour the water over the dates so that they are fully submerged
Katie
Emily
Thanks for sharing! These look yummy! Do you think it would be okay to use peanut butter instead of almond butter? I know it would affect the nutrition facts for the recipe but do you think it would affect the consistency of the shortbread layer?
Katie
Hi! Peanut butter should work well as a swap. If the dough for the shortbread is too dry, just add a bit more peanut butter or water until you reach the right consistency.
Maree
10/10! Made these just yesterday and they’re already all gone.
I made mine with peanut butter, was a bit stickier but I trusted the process and they turned out well. Husband and son loved them!
Will have to enter into MyFitnessPal so I can work out the nutritional value as my husband kept asking “surely these aren’t healthy”. But I told him what was in them and he was surprised!
Katie
Yay! So glad you all liked them 🙂 Thank you so much for leaving a review.
Suzanne Wynn
Hi! I'm new to pea protein and generally hate it (LOL) so I'm looking for recipes. I've already pinned your protein Snickers recipe but I LOVE Twix and got a little giddy when I saw you'd worked this out. But ... could I use the caramel from the Snickers recipe instead of the date caramel here?
Thanks so much, I am looking forward to finding a yummy way to knock down some protein.
Katie
Haha, I get it - pea protein isn't for everyone. I think you'll love it in this recipe though. Yes, you can use the caramel for the snickers instead. Just make sure to freeze the bars long enough for the caramel to fully set (overnight is best).