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Bakerita

Homemade Twix Bars (Gluten Free, Paleo + Vegan)

Candy & Confections· Caramel· Chocolate· Dairy Free· Desserts· Featured Recipes· Gluten Free· Paleo· Recipe Index· Refined Sugar Free· Vegan

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This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.

This recipe for homemade Paleo Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar copycat is gluten-free, refined sugar-free, Paleo, and vegan.

This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.

Today, let’s celebrate with your new favorite thing: HEALTHY(er) homemade Twix Bars.

Whaaaat? Healthy Twix? I know. Yes, this is for real. I have for you homemade Twix bars that you can enjoy knowing all of the ingredients are simple and wholesome.

These easy and delicious Twix copycat bars are…

  • Gluten-Free
  • Grain-Free
  • Sweetened with Maple Syrup
  • Dairy-Free
  • Vegan
  • Can be made nut-free

I had to make this recipe three times, because you know, testing and stuff…but also because I needed an excuse to eat more.more.more of these delicious goodies.

This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.

Now, let’s talk about how to make these magical homemade Twix Bars!

Something to note: There are a lot of coconut ingredients in this Twix Bars recipe, so if you’re worried about it tasting too much like coconut, simply use refined coconut oil, which has no coconut flavor.

First, we make the crust with coconut flour, maple syrup, and coconut oil. We use coconut flour specifically to make a cookie base with a texture that’s more similar to shortbread than any other gluten-free flour I’ve tried.

TIP: because coconut flour is super absorbent, no other flour would substitute well with 1:1 ratio. However, you could substitute about 3 times as much of a different kind of flour, like almond flour or oat flour, if preferred.

Thankfully, A little goes a long way with coconut flour, so pick up a bag and you’ll have it around for a while (and you can make lots of homemade Twix Bars!).

This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.

How do you make a No-Cook Caramel Filling?

This is my favorite thing and it’s SO easy. It can be made in the microwave or on the stove, but you’re really not cooking, just melting the following ingredients together:

  • Almond Butter
  • Maple Syrup
  • Coconut Oil
  • Vanilla Extract
  • Salt

Once the ingredients are fully combined, you’ll pour the scrumptious mixture over the cooled crust. The almond butter tastes so nutty and delicious here, but cashew butter also makes a fabulous substitute – it gives an even more caramelly flavor! Peanut butter also works and tastes delicious, but has a stronger flavor.

For a nut-free option: use a seed butter like tahini, pumpkin seed butter, or sunflower seed butter.

This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.

Now let’s make the easiest homemade chocolate.

  • Coconut Oil
  • Cocoa Powder
  • Maple Syrup

Yup, you only need three ingredients! You just melt these together, whisk until smooth, and then pour the chocolate over the caramel and let it set. 

However, if you don’t want to bother with making your own, you can also just melt some dark chocolate and spread it over the top!

I opted to sprinkle a bit of fleur de sel over the top before the chocolate set, too. I’m a believer that a sprinkle of flaky sea salt makes pretty much anything better and I loved the bite of crunchy salt on these homemade healthy Twix bars. It’s the perfect complement to the sweet filling, but you can leave it off for a more classic flavor.

This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.

I seriously can’t get over these homemade Twix Bars. Major regret about sending them all off to work with my roommate and not saving any for myself! I think another batch may be in order soon 😃

The recipe for these Homemade Twix Bars only calls for SIX ingredients. All of them are ingredients you don’t need to feel guilty about putting in your body. I love that they’re gluten-free, grain-free, Paleo, refined-sugar-free, and vegan, so you can serve them to just about anyone. Just make sure to save some for yourself!

Of course, just because we make them with better for you ingredients, doesn’t mean they’re “healthy” if you’ve eaten half the pan! You should still enjoy them in moderation. I hope you adore these as much as I do!

WANT MORE HOMEMADE CANDY?! —>

  • Peanut Butter Cups (Vegan + Refined Sugar-Free)
  • Almond Joy Brownies (Gluten Free + Paleo)
  • Homemade Gummy Bears (Gluten Free + Paleo)
  • Chocolate Peanut Butter Caramel Cups (Vegan + Refined Sugar-Free)
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This recipe for healthy homemade Twix Bars is a game changer! When you take a bite, you won't believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan.

Homemade Twix Bars (Paleo, GF + Refined SF)


★★★★★

4.9 from 9 reviews

  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 bars 1x
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Description

This recipe for homemade paleo Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar copycat is gluten-free, refined sugar-free, Paleo, and vegan.


Scale

Ingredients

For the shortbread crust

  • ⅔ cup (85g) coconut flour
  • 3 tablespoons (63g) pure maple syrup
  • ⅓ cup (66g) coconut oil, solid, use refined for no coconut flavor

For the caramel filling

  • ½ cup (128g) creamy almond butter, I also love making these with cashew butter, or use sunflower seed butter or tahini for a nut-free option
  • ⅓ cup (111g) pure maple syrup
  • ⅓ cup (66g) coconut oil, melted, use refined for no coconut flavor
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the chocolate topping

  • ¼ cup (50g) coconut oil, melted, use refined for no coconut flavor
  • ¼ cup (21g) cocoa powder
  • 2 tablespoons (42g) pure maple syrup
  • ¼ teaspoon flaky sea salt, optional

Instructions

  1. Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Put coconut flour in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.
  3. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
  4. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  5. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.

Notes

Caramel recipe adapted from Blissful Basil

  • Category: Dessert

Keywords: twix bars, vegan twix, vegan caramel, gluten free twix, paleo twix

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

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Comments

  1. Bethany @ athletic avocado says

    March 25, 2016 at 5:32 am

    Can I get an AMEN for this recipe? Twix is my all time favorite candy bar! And you made it healthy and grain-free, which makes me cry tears of happiness! YOU ROCK!

    Reply
    • Rachel says

      March 25, 2016 at 6:06 pm

      Yayyy so glad you like these, Bethany! Thanks girl :)

      Reply
  2. Monica says

    March 25, 2016 at 5:40 am

    This is awesome! I love twix and this healthier version is amazing. Love how you cut them into little batons…I just want to pick one up and devour it!

    Reply
    • Rachel says

      March 25, 2016 at 6:05 pm

      Thanks so much, Monica!

      Reply
  3. Rachelle @ Beer Girl Cooks says

    March 25, 2016 at 9:51 am

    Whoa! These are vegan? I never would have believed it. These look delicious and I totally deserve some chocolate rewards!

    Reply
    • Rachel says

      March 25, 2016 at 6:05 pm

      This vegan caramel is the bomb! Thanks so much, Rachelle. You do deserve it ;)

      Reply
  4. karrie @ Tasty Ever After says

    March 25, 2016 at 10:43 am

    I can’t believe this recipe right now! I pinned it as fast as my little fingers would allow me to. I LOVE twix bars but haven’t eaten them in a million years because they are made with gross stuff. Now I can make them at home with real food ingredients and they are Paleo and healthy and vegan!!! Woooohoooo!!! Thanks for making me the happiest girl in the world Rachel! lol! :)

    Reply
    • Rachel says

      March 25, 2016 at 6:05 pm

      Aw thanks Karrie! I agree – I’m so not a fan of all the sugar in them. Hope you try these!!

      Reply
  5. Medha (Whisk and Shout) says

    March 25, 2016 at 11:26 am

    Love these healthier twix bars- I love myself a decadent dessert or two, but I really can’t deal with the artificial stuff :) Pinning!

    Reply
    • Rachel says

      March 25, 2016 at 6:04 pm

      I’m with you there! Thanks so much, Medha :D

      Reply
  6. Mary Frances says

    March 25, 2016 at 3:06 pm

    Love this recipe and twix is my favorite chocolate. So excited to try this out :)

    Reply
  7. Stacey @ The Sugar Coated Cottage says

    March 25, 2016 at 5:43 pm

    You made my day! I can’t believe these are guilt free. I love Twix, I hate to admit it but at Halloween I kept stealing these out of my daughters candy bag. I love that little bit of crunch with the caramel and chocolate. Pinned! Take care.

    Reply
    • Rachel says

      March 25, 2016 at 6:04 pm

      Aren’t they the best?! So irresistible :D thanks, Stacey!

      Reply
  8. Lisa @ Chocolate Meets Strawberry says

    March 26, 2016 at 2:53 am

    I feel like I’ve been waiting for these bars my whole life! Honestly, who would want an actual Twix when you could just have one of these instead? Such a fabulous recipe, as always, Rachel.

    Reply
  9. Amanda says

    March 26, 2016 at 7:58 am

    That’s it. Just ignore me while I fill my face with these homemade Twix bars. AMAZING! And they are lovely!

    Reply
  10. nicole (thespicetrain.com) says

    March 29, 2016 at 8:18 am

    These bars look gorgeous, such incredible texture! Beautifully photographed too, my mouth is watering. :)

    Reply
  11. Lucy @ Globe Scoffers recipes says

    March 29, 2016 at 11:57 am

    These look delicious! Thanks for sharing a great recipe.

    Reply
  12. Sue K says

    April 1, 2016 at 6:27 am

    Hi Rachel, Question: Can I use melted GF, Dairy free chocolate chips for the topping? Thanks!

    Reply
    • Rachel says

      April 1, 2016 at 8:39 am

      Hi Sue – definitely!! Just make sure the filling is pretty firm so it’s easier to spread. Enjoy :)

      Reply
      • Sue K says

        April 1, 2016 at 9:22 am

        Awesome! Thanks Rachel!

        Reply
  13. Bianca says

    April 3, 2016 at 6:16 am

    looks AMAZING!! definitely plan on making these soon..but what do you think about baking just the shortbread base into cookies? would that work?

    Reply
    • Rachel says

      April 3, 2016 at 10:09 am

      Hi Bianca. You mean like scoop them into balls and bake them that way? I actually have no idea how that would turn out…I’ve only used this dough as a base for bars. Let me know how it turns out if you try it!

      Reply
  14. Stacey @ Bake.Eat.Repeat. says

    April 3, 2016 at 8:49 am

    Healthy Twix bars sounds like something I definitely need to have in my life soon! Those look fantastic!

    Reply
  15. Kayle (The Cooking Actress) says

    April 5, 2016 at 5:12 pm

    you are a paleo goddess! These twix bars look UNREAL

    Reply
  16. Katalina @ Peas & Peonies says

    April 6, 2016 at 6:25 pm

    Rachel, these are amazing, I can’t wait to try them.

    Reply
  17. Chantelle says

    April 7, 2016 at 1:43 am

    What can be used instead of almond butter? I’m allergic to nuts But desperately want to try this!!

    Reply
    • Rachel says

      April 7, 2016 at 7:58 am

      Hi Chantelle. I would try substituting sunflower seed butter! Enjoy.

      Reply
      • Natasa says

        January 14, 2017 at 11:14 am

        Hi Rachel, these look amazing. really want to make them for my daughter who has masses of allergies. is there anything I could substitute for the almond butter which is neither a nut butter or sunflower seed butter since she is allergic to sunflower too?

        Reply
        • Rachel says

          January 15, 2017 at 5:00 pm

          Hmm, can she have tahini? I haven’t tried it here, but it should work well in place of the nut butters, as long as she likes the taste of it. You could also make a simple date caramel for the filling instead of the nut butter version! Hope this helps, Natasha. Let me know if you have any other questions!

          Reply
          • Rhonda says

            August 19, 2019 at 4:31 am

            I’ve the same questions so following this thread. Do you happen to have a date caramel recipe which works in this context to share? I’m just thinking I’d date caramel would be too runny and not set? Thanks!!

          • Rachel says

            August 19, 2019 at 10:13 am

            Hi Rhonda, date caramel should work well as long as coconut oil is added to help it firm up. For a date caramel recipe, I’d use the one that’s in this caramel tart recipe. I hope this helps! Let me know if you have any questions.

          • Rhonda says

            August 20, 2019 at 5:27 am

            Fantastic thanks so much for your prompt reply! I will try your date caramel recipe in the bars tomorrow!

          • Rachel says

            August 20, 2019 at 10:10 am

            I hope you love it, Rhonda!

          • Rhonda says

            August 20, 2019 at 5:31 am

            Rachel, can I please confirm whether the coconut oil (in the short crust) should be measured in it solid form or liquified form. The recipe said solid for the short crust and melted for the chocolate layer? Hopefully you will get back to me in time before I head to the kitchen tomorrow morning! Thanks!!

          • Rachel says

            August 20, 2019 at 10:11 am

            Hi Rhonda, it can be measured either way. This recipe isn’t too finicky :) correct that it’s solid for the crust and melted for the chocolate!

  18. Jason Vachon says

    April 11, 2016 at 4:09 am

    This is a great treat!! I am going to introduce them to my Mom who is diebetic. With them being refined sugar free she can enjoy a sweet treat. They taste great! Do you have any other treats that are gluten free, refined sugar free, paleo and vegan?

    Reply
    • Rachel says

      April 11, 2016 at 7:14 am

      Hi Jason – thanks, so glad you like them! I do have quite a few – you can browse through the Paleo archives on my site and the ones that are also vegan will be marked as such. Hope this helps!

      Reply
  19. meemz says

    April 13, 2016 at 4:30 am

    Hello. These look great. But do they taste coconuty from all the coconut oil?

    Reply
    • Rachel says

      April 13, 2016 at 8:12 am

      Hi Meemz. If you use refined coconut oil, the taste has been neutralized and you won’t get any coconut taste. My roommate hates coconut and loved these! Hope this helps.

      Reply
  20. Meggan | Culinary Hill says

    April 16, 2016 at 10:25 pm

    These are insane! I actually printed the recipe… I think I’m gonna make them! Seriously impressed.

    Reply
    • Rachel says

      April 17, 2016 at 10:33 am

      Thank you so much – I hope you love them, Meggan!

      Reply
  21. Michelle says

    April 18, 2016 at 5:14 pm

    I made these over the weekend and they are delicious! Thank you so much!! They were a hit at my office today, although many coworkers thought they seemed more like a Girl Scout Samoa bar instead of a twix bar.

    Reply
    • Rachel says

      April 18, 2016 at 5:45 pm

      Hi Michelle – if the coconut oil you used is unrefined and has a coconutty flavor, I can totally see where they would get a “Samoa” flavor. I used refined oil, so it didn’t taste coconutty. Glad they were a hit!

      Reply
    • Crystal says

      December 11, 2019 at 7:13 am

      Love this, can it be doubled and if so what pan would you recommend?

      Reply
      • Rachel says

        December 11, 2019 at 11:16 am

        Hi Crystal, a 9×13″ pan should work to double the recipe!

        Reply
  22. Serena Johnson says

    April 23, 2016 at 1:17 pm

    These were way too good! Made them last night and decided to use special dark cocoa for the chocolate… I am dying of pure happiness. Can’t believe how perfect the caramel was either. Thank you SO SO SO SO SO SO much for this recipe.

    Reply
    • Rachel says

      April 23, 2016 at 2:24 pm

      So glad to here the recipe was a hit! Thanks Serena :D

      Reply
  23. Kelley says

    May 2, 2016 at 6:29 pm

    How are these heathy? Each tiny slice as 200 calories. 18 grams of fat with 11 being saturated. There’s still 8 grams of sugar per bar.

    Reply
    • Rachel says

      May 3, 2016 at 6:49 am

      Hi Kelley. Like any dessert, these should be enjoyed in moderation and they are meant to be a better-for-you alternative than a traditional Twix bar.

      Reply
  24. caren magill says

    May 2, 2016 at 8:52 pm

    Looks awesome! However, maple syrup is sugar…. if you wanted to truly make this sugar free, erythritol, xylitol or stevia would work.

    Reply
    • Rachel says

      May 3, 2016 at 6:46 am

      Hi Caren. You are correct – these bars are refined sugar free, but of course maple syrup is still sugar, just an unrefined version. I’m not sure how any of them would work in this recipe since I haven’t tried it.

      Reply
    • Kissedbypixies says

      August 19, 2016 at 12:43 pm

      Be careful with sugar substitutes like those. They are bad for your adrenals. Your tongue tastes something sweet and then your adrenals start their productions to process sugar that the body doesn’t get, therefore shocking and straining them. Best avoid sweet things altogether if its in alignment with your health goals, there are no shortcuts…but boy is it worth it.

      Reply
  25. Shannon Johnson says

    May 5, 2016 at 8:31 am

    Can a person use any but butter? like peanut butter instead? I will definitely try this as my hubby is lactose intolerant in a bad way! And have two diabetics I’m the family. Thanks for sharing

    Reply
    • Rachel says

      May 5, 2016 at 8:35 am

      Hi Shannon, yes peanut butter (or any other nut butter) will definitely work. The flavor of peanut butter will be more noticeable than almond butter is, though that’s not necessarily a bad thing! Enjoy :)

      Reply
  26. Jessica says

    May 20, 2016 at 5:55 am

    Omg! I made these this afternoon and wow. I am not a very baker but these were super easy and sooo delicious!! Thank you :)

    Reply
    • Rachel says

      May 20, 2016 at 6:39 am

      I’m so glad you liked them, Jessica!

      Reply
  27. Jamie says

    May 21, 2016 at 9:49 am

    Can you use honey instead of maple syrup?

    Reply
    • Rachel says

      May 21, 2016 at 3:54 pm

      Definitely! The honey flavor will likely come through a bit more, but it will still be delicious. Enjoy!

      Reply
  28. Barbara M says

    May 26, 2016 at 10:19 am

    Do you think these could be frozen? Easier to not eat the whole batch at once :)

    Reply
    • Rachel says

      May 26, 2016 at 11:36 am

      Yes, they’re actually great frozen and defrost wonderfully :) Enjoy!!

      Reply
  29. Brooke says

    May 28, 2016 at 4:36 pm

    How long do these keep for?
    As just want to pull out when feeling like something sweet

    Reply
    • Rachel says

      May 29, 2016 at 7:37 am

      Hi Brooke. If you want to keep them for a while, I would recommend putting them in a sealed container in the freezer! They’re delicious frozen and defrost on the counter in a few minutes. They’ll keep for a least a few months that way. Hope this helps! Enjoy :)

      Reply
      • Joanne says

        July 3, 2019 at 12:55 pm

        Hi,
        How long will they keep for in the fridge?
        Thanks

        Reply
        • Rachel says

          July 3, 2019 at 2:03 pm

          They’ll stay fresh in an airtight container in the fridge for about a week, or in the freezer for a few months!

          Reply
  30. Riley says

    May 29, 2016 at 10:05 am

    Could I substitute almond flour for the coconut flour? I don’t have coconut but I have a lot of almond that I need to use!!

    Reply
    • Rachel says

      May 29, 2016 at 10:18 am

      Hi Riley. Coconut flour is it’s own beast entirely, and has a much higher absorption rate than almond flour, so unfortunately no, the recipe just wouldn’t work right if you substituted one for the other. The only way to get the right crust texture for these bars is using coconut flour. Sorry!

      Reply
  31. K says

    June 11, 2016 at 8:01 am

    Just made these – super good!!
    Will definitely make again when we have guests.

    Reply
    • Rachel says

      June 12, 2016 at 6:56 pm

      So glad to hear it! Thanks for commenting to share how you enjoyed them :)

      Reply
  32. Beth says

    June 16, 2016 at 10:09 am

    We just made these yesterday, and they were delicious! We subbed peanut butter for the almond, because my husband can’t eat almonds. We ran out of maple syrup halfway through, and used honey. Even with our substitutions, they turned out well. With the peanut butter, they tasted like peanut butter cups, only much better. My one recommendation is to line your pan with parchment paper if you aren’t using a tart pan. They are a challenge to get out of the pan, and I oiled it well. Thank you for the great recipe.

    Reply
    • Rachel says

      June 16, 2016 at 10:15 am

      Hi Beth – thanks for coming to share your feedback! So glad you enjoyed the recipe, even after making some substitutions. It sounds delicious with peanut butter! Thank you for the parchment paper recommendation – I’m sure future readers will appreciate the tip. Have a good weekend!

      Reply
  33. D says

    June 16, 2016 at 6:07 pm

    on a crumble scale of 1-10 .. How crumbly should the crust be after baking?

    Reply
    • Rachel says

      June 16, 2016 at 9:08 pm

      After baking, the crust should hold together well – I lifted it out of the pan in one piece. If it’s much more crumbly than that, too much coconut flour was probably used!

      Reply
  34. Elle says

    June 17, 2016 at 12:31 am

    Hi I made these tonight, following the recipe exactly. They came out pretty good. They didn’t really taste like Twix candy but that’s okay – we still liked it. Even though I oiled the pan, the cookie part stuck to it making it hard to cut into bars. Also, there didn’t seem to be enough chocolate topping. The layer was very thinly spread. I think I will double the recipe next time and use parchment paper in the pan.

    Reply
    • Rachel says

      June 17, 2016 at 9:21 am

      Hi Elle, thanks for your feedback! I added a note to the recipe to line the pan with parchment paper to help make them easier to remove.

      Reply
  35. TS says

    June 17, 2016 at 4:10 am

    I just made these and OMG, they are incredible!! Soooo tasty and I was surprised at how much the texture actually did resemble a Twix bar! I used crunchy almond butter instead of creamy and I like the additional crunch of the almonds in the carmel layer, but that’s just me. The flavor of this version just blows away that processed garbage!! Rachel I have made at least 10 recipes from your website and I get rave reviews every single time, mostly from people who claim to not like ‘healthy’ desserts. :) I had to thank you again and to let others know, this is super easy to make and even if it wasn’t, it would be SO worth it!

    Reply
    • Rachel says

      June 17, 2016 at 9:18 am

      This makes me so happy to hear, TS!! Thanks so much for your sweet words – I’m so happy my recipes have become a favorite of yours, and I appreciate you sharing that with me :) hope you have a good weekend!

      Reply
  36. Nicola says

    June 28, 2016 at 2:33 am

    Tried this last night, very excited if I can get it to work. I used peanut butter and that worked well and the biscuit base worked well. The chocolate topping? Disaster! Cocoa powder is a very strong flavour and this recipe has a lot in it. It was extremely bitter and had a salt flavour (instructions said to whisk all the ingredients together). It also didn’t set looking like chocolate like the photos. It felt like too much cocoa powder?

    Reply
    • Rachel says

      July 5, 2016 at 8:33 am

      Hi Nicola – I’ve made that chocolate recipe a number of times and it’s always worked perfectly for me. Is it possible you packed the cocoa powder too much while measuring? I’m not sure what could have gone wrong besides that.

      Reply
  37. Seana says

    July 3, 2016 at 4:54 pm

    Can tapioca flour be used instead of/in addition to coconut flour? I just realized I don’t have enough coconut flour :(

    Reply
    • Rachel says

      July 5, 2016 at 8:04 am

      Hi Seana – unfortunately, coconut flour has very unique, super absorbent properties and no other flour will substitute well. Sorry!

      Reply
  38. Rikki says

    July 4, 2016 at 2:52 pm

    Hi Rachel,
    Ian very looking forward to trying your vegan twix recipe. I was wondering if I could substitute agave nectar for the maple syrup?

    Reply
    • Rachel says

      July 5, 2016 at 7:51 am

      Hi Rikki. I don’t use agave nectar, but it should substitute just fine for the maple syrup. Enjoy!

      Reply
      • Rikki says

        July 23, 2016 at 3:50 pm

        The Raw Agave Nectar worked great! Thank you!

        Reply
  39. Kailey says

    July 19, 2016 at 9:05 pm

    Hi! I was very excited to make these! But when it came time for the choc topping, it was a complete fail! I did it twice in fact and both times it came out clumpy, and not smooth. Seemed like there was too much oil. Any suggestions? I’m just going to use chocolate chips because I used all my coco powder now. A little disappointed!

    Reply
    • Rachel says

      July 20, 2016 at 11:04 am

      Hi Kailey. If it came out clumpy, I’ll bet it was due to the cocoa powder not incorporating into the oil well, which would also explain the excess oil. Sifting the cocoa powder should do the trick to get rid of the clumps and help it incorporate. Melted chocolate will also work. Sorry for your troubles – hope you still love the bars!

      Reply
  40. Jess says

    July 24, 2016 at 5:14 pm

    Wow! These were AMAZING!!!!!

    Reply
    • Rachel says

      July 25, 2016 at 7:58 am

      So glad you enjoyed them, Jess! :)

      Reply
  41. Willow says

    August 28, 2016 at 8:18 am

    Hello! I just wanted to tell you my family and I really enjoyed these bars! I made a few tweaks. I used butter instead of coconut oil in the crust. Also I used only 1 Tbsp maple syrup in the crust, plus some water to help it come together. In the carmel, I used a little less coconut oil because I was afraid of there would be a strong coconut flavor. For the chocolate, I just melted some of my favorite chocolate bar and spread it on top. They were delicious! I haven’t look around very much on your website, but now I think I will! Thank you so much.

    Reply
    • Rachel says

      August 28, 2016 at 8:52 am

      I’m so glad you and your family enjoyed these, Willow! Thanks for sharing your changes. I hope you find lots of treats you love :)

      Reply
  42. Gina says

    September 6, 2016 at 7:50 pm

    These are delicious!! I didn’t wait for them to set 100% since it’s late a night and I HAD to try some before bed ;) But I love this recipe!

    Reply
    • Rachel says

      September 7, 2016 at 7:39 am

      Hahah I know how that is! ;) Thanks so much, Gina. Glad you loved them!

      Reply
  43. Jamila says

    September 6, 2016 at 8:31 pm

    I am flabbergasted at how amazing this recipe is! I would go as far as even calling it better than the original. I love that with this recipe you know exactly what is going into your body, not to mention it is totally delicious! Thank you so much for this lovely recipe!

    Reply
    • Rachel says

      September 7, 2016 at 8:03 am

      Your comment makes me so happy, Jamila! I’m so happy you loved the Twix Bars so much. Thanks for sharing your experience with me!

      Reply
  44. Mary says

    September 7, 2016 at 8:37 am

    Amazing twix bars! My family absolutely loved them!!

    Reply
    • Rachel says

      September 7, 2016 at 8:49 am

      So happy to hear that, Mary!

      Reply
  45. Jessica Jones says

    September 16, 2016 at 11:15 am

    Holy Guacamole these are freakin amazing! Do you know the nutritional facts per bar? I’m curious about the carbs per bar and that fat.

    Reply
    • Rachel says

      September 18, 2016 at 7:54 am

      So glad you’re enjoying them, Jessica! I haven’t calculated the nutritional info, but you can do so here: myfitnesspal.com/recipe/calculator

      Reply
  46. Tom - SunCakeMom says

    September 23, 2016 at 6:39 am

    This going to be a perfect treat for the weekend!
    Thanks a lot!

    Reply
  47. Nicoal says

    September 24, 2016 at 6:08 pm

    Really enjoyed these bars! Next time I will probably make them with less salt… Was a little too much for me. Thanks for the recipe! :)

    Reply
    • Rachel says

      September 25, 2016 at 7:38 pm

      Glad you enjoyed them, Nicoal! Just add a pinch of salt to start and then add to taste to make sure it’s the right level for you next time :) enjoy!

      Reply
  48. Carmela says

    October 11, 2016 at 12:14 am

    I just made these tonight, and they turned out amazing… Thanks for sharing these amazing Twix Bars! My girls loved it :)

    Reply
    • Rachel says

      October 11, 2016 at 7:10 am

      So happy to hear they were a hit, Carmela!

      Reply
  49. Catherine says

    October 13, 2016 at 9:48 am

    Dear Rachel, these twix bars look delightful! I would love to try them…adding to my flipboard! xo, Catherine

    Reply
  50. Megan says

    October 17, 2016 at 11:47 pm

    Just wondering if rice malt syrup can be used instead of the maple syrup?

    Thanks xx

    Reply
    • Rachel says

      October 18, 2016 at 8:04 am

      Hi Megan – I’ve never used rice malt syrup so I can’t say whether it would be a good replacement. You will taste it, so as long as you enjoy the flavor I assume it would work fine, can’t make any guarantees though!

      Reply
  51. Sam Jones says

    December 1, 2016 at 11:12 pm

    Yes! This recipe for homemade Twix Bars is a game changer! They look delicious! Can’t wait to try all of them! Cheers!!

    Reply
    • Rachel says

      December 2, 2016 at 7:18 am

      Thanks so much, Sam! Hope you love them.

      Reply
  52. Celeste says

    December 6, 2016 at 9:10 pm

    Oh goodness, your recipe is so amazing! no kidding. i made these bars—delicious!

    Reply
    • Rachel says

      December 7, 2016 at 6:41 am

      So glad you enjoyed them, Celeste! Thanks for your feedback.

      Reply
  53. Amy says

    December 16, 2016 at 1:22 am

    Hi Rachel! So I’m int the process of making these, as a special treat for my lovely colleagues, since it’s my last day before the holidays, and I can definitely say that all the separate elements taste amazing, so I have high hopes for the finished product. However, my “caramel” has separated – should I try blitzing it in the mixer, or just pour off the excess oil? Stirring only seems to be making the problem worse :/

    Reply
    • Rachel says

      December 16, 2016 at 8:34 am

      Hi Amy – how odd! I’ve made this recipe SO many times and have never had that happen – was your nut butter really creamy when you started, or was it separating a bit into oil? If the nut butter was too oily and wasn’t super creamy, that could be the cause. Id’ try pouring off the excess oil and seeing if that helps – so sorry you’re having trouble!

      Reply
  54. Amy @ These Wild Acres says

    January 1, 2017 at 11:14 am

    !!!! My family is going to be so happy you posted this! :D Seriously though.. that caramel layers looks like perfection!

    Reply
    • Rachel says

      January 1, 2017 at 3:35 pm

      Hope they love them Amy!! :)

      Reply
  55. Valerie says

    January 1, 2017 at 2:39 pm

    The twix was great. I used PB instead of almond butter and I used a springform pan lined with parchment paper. I also used DF SF chocolate chips melted with coconut oil for the top. Good STUFF

    Reply
    • Rachel says

      January 11, 2017 at 9:50 am

      So glad to hear you enjoyed them Valerie!! Thanks for sharing your feedback.

      Reply
  56. Cindy says

    January 6, 2017 at 9:22 pm

    This was my first Bakerita recipe and I sure picked a winner! It came together easily and tastes amazing. I am looking forward to trying more of your recipes. Thanks!

    Reply
    • Rachel says

      January 11, 2017 at 5:52 pm

      So glad you enjoyed them Cindy!

      Reply
  57. Noelle says

    January 26, 2017 at 1:21 pm

    Hey! If I wanted to send a few of these to some family in another state, would it be terrible if they weren’t in the fridge for a day? Thanks!

    Reply
    • Rachel says

      January 26, 2017 at 2:20 pm

      Hi Noelle! My worry is that the center layer would get melty if it’s exposed to any heat…they might find a messy box. If you’re shipping from cold weather to cold weather though, they might survive the journey. I’d recommend wrapping them really well (maybe in foil to keep them insulated), shipping quickly, and maybe even throwing in an ice pack near them if you can. Hope this helps!

      Reply
  58. Elara says

    January 28, 2017 at 6:24 pm

    Has anyone tried a peanut butter Twix version of this recipe? I like PB Twix much better than caramel ones (I know I’m weird). Thx!!

    Reply
    • Rachel says

      January 29, 2017 at 7:14 am

      I’ve made them with peanut butter instead of almond butter in the filling – you definitely get a peanut butter taste! You could try that :) enjoy!

      Reply
  59. Ruth says

    February 4, 2017 at 3:10 pm

    Silly question!
    Do I grease my pan with coconut oil first then add parchment paper or do I only use the parchment paper if I opt for that?
    Baking novice here

    Reply
    • Rachel says

      February 5, 2017 at 9:23 pm

      I’d recommend greasing the parchment with a bit of coconut oil, just to make sure there’s no sticking!

      Reply
  60. A says

    February 4, 2017 at 4:29 pm

    So happy to find this! I was interested in making a batch and sending them from NY to my boyfriend in Texas. Would you happen to know how well they go unrefrigerated? Also, perhaps how long before they may stale? Thank you!

    Reply
    • Rachel says

      February 5, 2017 at 9:38 pm

      Hi Angeli – they definitely get softer at room temperature and I wouldn’t recommend sending them in hot weather. If you’re going to send, I’d recommend freezing them before hand, wrapping them tightly in a few layers of aluminum foil, and shipping them quickly. They should stay good for at least a few days! Hope this helps.

      Reply
  61. Indira says

    February 20, 2017 at 10:28 pm

    These look great! My suggestions on substitute for the nut butter (allergy) while having them stay vegan?

    Reply
    • Rachel says

      February 21, 2017 at 9:09 am

      Hi Indira – I’d recommend using sunflower seed butter!

      Reply
      • Indira says

        February 22, 2017 at 6:46 pm

        Thank you, will definitely give that a go!

        Reply
  62. Esther says

    February 27, 2017 at 5:45 am

    These are SO DELICIOUS. Ahhh I really just want to eat the entire pan. Fabulous recipe; I was a little hesitant to make them because the ingredients are a bit on the expensive side (only an issue if the recipe turns out terribly) but totally, absolutely worth it.

    Reply
    • Rachel says

      February 27, 2017 at 10:43 am

      I’m so happy to hear that you’re loving them, Esther! I definitely think they’re worth it, too :)

      Reply
  63. Majda says

    March 1, 2017 at 7:11 pm

    Just made it last night and it’s almost gone! My whole family loves it! The crust is so simple but so crunchy and delicious – I will try making other desserts with it too :)
    Thank so much for this recipe.

    Reply
    • Rachel says

      March 1, 2017 at 8:00 pm

      I love this crust so much too Majda! I use it for everything :) I’m so glad your family is enjoying the Twix Bars.

      Reply
  64. Ricki says

    March 15, 2017 at 4:23 pm

    Tasty recipe, but for the last layer, I would increase the amount of chocolate layer made so that you have more spreading power. I felt there wasn’t QUITE enough to spread effectively (and this was me pouring in a zigzag formation over the surface, not just a blob in the middle to try to evenly distribute). The more I tried to spread it to cover the corners, the faster it cooled, so it set before I could get it over the entire surface! It wasn’t enough chocolate to distribute by turning the pan side to side as does work for some recipes. Just something to keep in mind before pouring!

    Reply
  65. Charlotte Dore says

    April 14, 2017 at 11:02 pm

    I don’t have coconut flour what other flour could I use thats wheat free? They look amazing! X

    Reply
    • Rachel says

      April 16, 2017 at 8:47 pm

      Unfortunately coconut flour performs uniquely, and it can’t be substituted with anything else. A little goes a long way, though. I’d recommend investing in a bag, it’s not too expensive!

      Reply
  66. Erin says

    April 16, 2017 at 7:42 pm

    Hi! Could i use a maple and agave mix syrup instead of pure maple syrup?

    Reply
    • Rachel says

      April 16, 2017 at 8:25 pm

      Sure, Erin – either will work! Enjoy.

      Reply
  67. Gayatri says

    May 12, 2017 at 2:49 am

    Rachel, these turned out amazing! I found the crust to be a little thin, so I added a little more coconut flour but it still held up really well. It’s super hot and humid in India right now so unfortunately the bars are melting really fast but they taste so great! Thank you for this :)

    Reply
    • Rachel says

      May 12, 2017 at 9:03 am

      I’m SO thrilled you enjoyed them Gayatri! I’d recommend keeping them in the freezer so they don’t melt as quickly. Thanks so much for your feedback :)

      Reply
      • Gayatri says

        May 14, 2017 at 9:13 am

        Yup, the freezer is keeping them solid for longer than two seconds! I wanted to put these up on my blog, would love to know what you think of them :)

        Reply
  68. Angele says

    June 11, 2017 at 8:17 pm

    I tried making them, but for some reason, I have the hardest time mixing maple, melted coconut oil & cocoa together. It always turns into a greasy, gritty clump with separated oil. I’ve tried 3 times. What am I doing wrong?

    Reply
    • Rachel says

      June 11, 2017 at 10:05 pm

      That’s so odd, Angele – I mix them all the time with no trouble. Sorry you’re having issues. Are you using pure maple syrup? Also, try sifting your cocoa powder to prevent clumps.

      Reply
      • Angele says

        July 3, 2017 at 9:46 am

        So I figured it out! Always use a fork, not a whisk. I had been using a whisk and seriously every time the mixture would fail. The Twix bars are the yummiest thing I’ve eaten in a long time!

        Reply
  69. Dee says

    June 14, 2017 at 1:27 am

    Oh. My gosh. These are amazing! I had a wicked sweet tooth late at night and had been waiting for an excuse to make these. I had no problems with the recipe whatsoever, everything came together perfectly. Love the crumbly shortbread and the caramel is to die for – I hadn’t licked a spoon in years! A few tips after reading other comments:

    – Make sure to use Dutch processed baking cocoa: it has been treated to remove the strong bitterness of natural raw cocoa.

    – I used a disposable non-stick 8″ x 8″ aluminum pan and had no problem removing for cutting.

    Thank you SO much for sharing this wonderful recipe with us all!

    Reply
    • Rachel says

      June 14, 2017 at 10:15 am

      So thrilled you enjoyed them Dee! Thanks for your feedback.

      Reply
  70. Alex Hestilow says

    August 1, 2017 at 9:53 am

    my husband is allergic to coconut oil …is there any replacement?

    Reply
    • Rachel says

      August 1, 2017 at 4:13 pm

      Hi Alex, the coconut oil is pretty necessary to help the bars set since it gets firm when cooled, but you could try using butter or ghee in the crust and filling, and use regular chocolate for the topping. Enjoy!

      Reply
  71. Alicia says

    August 27, 2017 at 6:29 pm

    These bars are absolutely amazing! I have made them several times over the past year since I first pinned and always get compliments! With my Colitis and food sensitivities finding dessert type foods is impossible! These make up for it!! Thanks!

    Reply
    • Rachel says

      August 28, 2017 at 1:23 pm

      I’m so thrilled to hear that you’re loving them! Thanks so much for the feedback and kind words, Alicia.

      Reply
  72. love twix says

    October 2, 2017 at 7:55 am

    can these be made in cupcake liners for an individual option?

    Reply
    • Rachel says

      October 2, 2017 at 11:29 am

      Yes, you definitely could do that! Just bake the crust for a shorter amount of time.

      Reply
  73. Renee Gateley says

    October 5, 2017 at 8:37 am

    Just made these last night and they are delicious! They look exactly like the ones pictured. I did find them super salty even though I left off the salt on the top. I’ll probably half the salt, at least, next time I make them (and I usually love salty foods). I will definitely make these again and I am so thankful for your gluten free vegan recipes!!!

    Reply
    • Rachel says

      October 5, 2017 at 9:42 am

      Hi Renee, did you by chance use regular table salt as opposed to kosher salt? That could be why they’re salty, or if you’re almond butter was already salted…so glad you like them, though! Enjoy :)

      Reply
  74. Roxana Puiu says

    December 2, 2017 at 6:29 am

    i tried to prepear this twix bars with all the ingredients and the cocos flour is not sticking and all the composition from the pan has to be eaten with a spoon…. i don’t recomand bakerita anymore… sorry

    Reply
    • Rachel says

      December 4, 2017 at 9:40 am

      Hi Roxana, I’m not sure what you mean by the cocoa flour is not sticking, and the composition from the pan? If you could clarify I could try to help. Sorry you’re having trouble with the recipe and that you don’t like my site anymore because of it.

      Reply
  75. Nancy says

    March 30, 2018 at 10:24 am

    You say to combine coconut flour and salt in a bowl (#2). You don’t put salt in the shortbread crust ingredients. What to do???

    Reply
    • Rachel says

      March 30, 2018 at 10:51 am

      Hi Nancy, oops! I used to have a bit of salt in there but removed it from the recipe. I’ll fix it now!

      Reply
  76. Kelly Barwise says

    May 3, 2018 at 2:13 pm

    Can i use ground almonds or an alternative to coconut flour?

    Reply
    • Rachel says

      May 3, 2018 at 6:04 pm

      I haven’t tested it that way. If you do, you’ll want to use about 2-3x the amount because coconut flour is so much more absorbent than almond flour is!

      Reply
  77. April says

    July 3, 2018 at 7:23 am

    So I tried these last night having health issues and I did modify a bit ran out of an ingredient but these are easy to make! If you need a little chocolate and salted caramel this will do. I do not know if I like twix; however, I always ate reece’s peanut butter cups lol. But these were a hit. Thank you

    ★★★★★

    Reply
    • Rachel says

      July 4, 2018 at 9:49 am

      Glad you enjoyed them, April!!

      Reply
  78. racheli gazit says

    September 8, 2018 at 11:32 pm

    hi, i’m doing it now, looking good but the topping is too thick to pour (it is verytasty but way to thick. i’ve tried to heat it but it didn’t help… any idea? thanks

    ★★★★

    Reply
    • Rachel says

      September 9, 2018 at 11:14 am

      Hi Racheli, were the coconut oil and maple syrup both melted/not cold when mixing? It shouldn’t be super thick…you can always add more melted coconut oil to thin it out, though!

      Reply
      • racheli gazit says

        September 11, 2018 at 1:31 pm

        Maple syrup might have been cold …
        I heated everything in the microwave and whisk it several times, till it worked out (sort of)
        In the end, I froze the cake and then managed to apply the cream.
        It came out delicious and guests were delighted. They devoured everything, I did not even have time to take pictures :-D
        Thank you very much

        ★★★★★

        Reply
  79. lillian says

    November 9, 2018 at 8:07 pm

    I have a bag of coconut flour that I’ve been meaning to use it for a long time. Twix was my fav childhood candy, so I knew I had to make your recipe. I used PB instead of almond butter, it turned out so good

    ★★★★★

    Reply
    • Rachel says

      November 10, 2018 at 9:53 am

      So thrilled you’re loving them, Lillian!! Thanks for sharing your feedback.

      Reply
  80. Humera says

    December 20, 2018 at 6:43 am

    I dont have maple syrup, can I use jaggery, or molasses instead? How much would I need
    Can’t wait to make these!

    Reply
    • Rachel says

      December 20, 2018 at 4:40 pm

      Molasses would probably be too strong, and not sure about jaggery. Honey would be your best bet for a maple syrup substitute!

      Reply
  81. Gastelovore says

    January 7, 2019 at 7:40 am

    It looks awesome ! Yummy !

    ★★★★★

    Reply
  82. Glenn says

    January 14, 2019 at 2:23 am

    The Twix Bars are so easy and sooooo gooood.

    ★★★★★

    Reply
    • Rachel says

      January 14, 2019 at 10:05 am

      So glad you’re enjoying them!

      Reply
  83. Laura Dembowski says

    April 10, 2019 at 10:03 am

    OMG! I made these and love love LOVE them! I swapped in cashew butter since it’s a little creamier and used carob since I’m allergic to chocolate, but they are pretty much dessert perfection. I posted about them on my blog. If you have a minute to check them out, I would totally appreciate it! http://piesandplots.net/homemade-paleo-twix-bars/

    Reply
    • Rachel says

      April 10, 2019 at 2:47 pm

      Thanks so much Laura – so glad you’re enjoying the bars!!

      Reply
  84. Heather Miller says

    February 3, 2020 at 2:01 pm

    These were amazing!!! They disappeared so quickly

    ★★★★★

    Reply
    • Rachel says

      February 4, 2020 at 9:42 am

      So glad they were a hit, Heather! Thanks for the feedback.

      Reply
  85. Kristy says

    May 22, 2020 at 9:56 pm

    Easy and delicious. Making these again soon.

    ★★★★★

    Reply
    • Rachel says

      May 28, 2020 at 12:17 pm

      So glad you’re loving them, Kristy!!

      Reply
  86. Kelly says

    January 17, 2021 at 10:33 am

    I love these! I overcooked the base as my oven gets super hot. Only needed 7 minutes!
    But still super yummy!
    I hate to be that person but do you have the nutritional breakdown?

    ★★★★★

    Reply
    • Bakerita | Rachel Conners says

      January 18, 2021 at 5:21 pm

      Hi Kelly, the recipe has been updated to include the nutritional information!

      Reply

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TAHINI CAULIFLOWER STEAKS 🤩🌱 my new favorite TAHINI CAULIFLOWER STEAKS 🤩🌱 my new favorite thing and so easy to make, plus this recipe is vegan, GF, whole30, and keto ‼️ have you ever had a cauliflower steak?!

the cauliflower is sliced into thick slices and dipped in a super easy tahini sauce. then they’re roasted until golden brown. the tahini sauce forms a kind of crunchy coating that makes the cauliflower almost taste breaded. it is SO good. I love serving with rice + greens and more tahini sauce on top. also put a slice into the middle of a grilled cheese and that was a fabulous idea. 

get the recipe from the link in my profile and have a very delicious dinner 😁 https://www.bakerita.com/vegan-tahini-cauliflower-steaks/
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this easy lemon cake is so fabulous. it’s fluffy and full of flavor and topped with a luscious lemony glaze. perfect for my citrus lovers out here 🤗

get the recipe from the link in my profile 🍋✨ https://www.bakerita.com/gluten-free-vegan-lemon-cake/
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get the recipe from the link in my profile ✨ https://www.bakerita.com/vegetable-miso-noodle-soup-gluten-free-vegan/

hope you’re having a good Sunday and that your day is nourishing, in whatever way you need it to be 😘❤️
anyone want a chocolate truffle? 🍫🍬 only 4 i anyone want a chocolate truffle? 🍫🍬 only 4 ingredients and so easy to make, but pretty hard to share. melt in your mouth goodness!! the only ingredients you need are:

✨ dark chocolate 
✨ coconut milk
✨ nut butter of choice
✨ maple syrup or sweetener of choice
plus whatever goodies you want to roll them in!! options are endless 🤩

recipe is via the link in my profile! https://www.bakerita.com/easy-vegan-chocolate-truffles/

hope you have a fabulous day 😘 sending you love!!!
currently craving: PEANUT BUTTER SHORTBREAD BARS ‼️ essentially a peanut butter twix bar, with a shortbread crust, a luscious and EASY peanut butter caramel, topped off with chocolate + sea salt. AKA what we all need to start this week on a sweeter note. recipe is linked in my profile ✨ https://www.bakerita.com/peanut-butter-millionaires-shortbread-gluten-free-vegan/
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which are you choosing?! each is so creamy and delicious, they’re all dairy-free, vegan, and refined sugar free, and they’re perfect for sipping by the fire to warm you from the inside out.

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