Homemade Twix Bars (Paleo, Gluten-Free + 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.
Servings 16 bars
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
- Preheat the oven to 350ºF. Grease a 14x5” tart pan or 8x8” 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.
