clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bite of a twix bar

Protein Twix (Gluten Free, Dairy Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katie
  • Prep Time: 20 minutes
  • Freeze Time: 2 hours
  • Cook Time: 0 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 8 bars 1x



Cookie Crust

  • 1/2 cup protein powder*
  • 1/3 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. Line an 8" x 4" loaf pan with parchment paper.
  2. 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.
  3. Firmly press the crust into the lined loaf pan. 
  4. 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.
  5. 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.
  6. 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.
  7. 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.)
  8. 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.
  9. 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.
  10. 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.
  11. Once all of the bars are dipped, drizzle any remaining chocolate over the bars.
  12. 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.
  13. 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.


*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