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.
Happy Fri-YAY!!! It’s the weekend, and you deserve some celebratory chocolate for making it through the week. And today, we’re celebrating with 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 eat guilt-free because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan. I had to make this recipe three times, because you know, testing and stuff…but I also just needed an excuse to eat more.more.more of these delicious goodies.
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. We use it to make a cookie base with a texture that’s more similar to shortbread than any other gluten-free flour I’ve tried.
Unfortunately, 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, if preferred. A little goes a long way with coconut flour though, so pick up a bag and you’ll have it around for a while (and you can make lots of homemade Twix Bars!).
Next, we make the super easy caramel filling. It can be made in the microwave or on the stove, but you don’t even need to cook it; just melt all of the ingredients together until fully combined, before pouring 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!
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 Twix bars. It’s the perfect complement to the sweet filling, but you can leave it off for a more classic flavor.
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)
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.
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
- 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).
- 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.
- Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
- 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.
- 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.
Caramel recipe adapted from Blissful Basil
- Category: Dessert
Keywords: twix bars, vegan twix, vegan caramel, gluten free twix, paleo twix