Vegan Twix Bars

By: Lily Gravtiz

Serves: 5

Prep Time: 40 minutes

I have had a severe dairy allergy my entire life. It was always very hard growing up and not being able to eat one of my favorite, guilty pleasure candies- the twix bar. With a crispy shortbread, caramel middle, and a chocolate outer layer, I recently discovered how to make this dessert a little healthier, with natural and non-refined sugar and no gluten. These bars are so easy and a great way to satisfy a sweet tooth. To make this gluten-free, I used a combination of almond and coconut flour, which are healthier alternatives to white flour (WebMD). Almond flour, a monounsaturated fat, helps to keep cholesterol low and decrease the risk for heart disease (WebMD). It is important to keep these bars in the freezer as they melt easily; but, since they are so good, you may not even have any extras left.


Shortbread layer
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/3 cup melted coconut oil
  • 3 tablespoons maple syrup, honey, or agave
Caramel layer
  • 1/2 cup creamy almond butter
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla 
  • 1/4 cup maple syrup
  • Small pinch of sea salt

Chocolate layer

  • 1 chocolate bar (I prefer dark chocolate) 
  • 1 tablespoon coconut oil


Shortbread Layer

  1. Preheat oven to 350 degrees.
  2. Melt the coconut oil in the microwave and combine coconut and almond flour with it in a bowl. Add the maple syrup and stir until a smooth dough forms.
  3. Line a baking dish with parchment paper and spray the bottom. Place the mixture in the pan in an even layer.
  4. Bake for 10-12 minutes or until the crust turns slightly golden brown. Remove from the oven and let it cool.

Caramel Layer

  1. Combine the almond butter, coconut oil, vanilla, maple syrup and pinch of sea salt in a saucepan. Heat and mix until liquid forms (about 2 minutes).
  2. Remove the pan from the burner and let it cool.

Chocolate Layer

  1. Break up the chocolate bar into pieces and add coconut oil, all in a bowl. Microwave until a liquid forms. 


  1. Once both the shortbread and caramel layers have completely cooled, pour the caramel over the shortbread layer and spread it out to form an even layer.
  2. Let this set in the freezer until it hardens all the way (about 1 hour).
  3. Remove the layers from the freezer and pour chocolate over the top, forming another even layer. Put back in the freezer until frozen. 
  4. Once all the layers are frozen, pull out of the freezer and lift the parchment paper to pull out the bars. Chop with a sharp knife into long pieces. Enjoy!

Reference List:

Cassoobhoy, A. (2020, August 20). Almond Flour: Health Benefits, Nutrients per Serving, Preparation Information, and More. Retrieved from

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