Make Your Twix Bars

This vegan Twix is gluten-free and vegan. It has all the same flavor as the original. These DIY candy bars are made with gluten-free shortbread, date caramel, and dark chocolate. They only require nine simple ingredients. We’ll show you how to make it!

How to make Twix bars

The healthier homemade Twix bars begin with the shortbread layer.

Maple syrup and almond flour combine to make a sweet base. Baking soda adds leavening and flavor to the dough, while ice-cold water keeps it from softening.

After cooling, the base of the cookie is topped with an irresistible caramelized date layer. The caramel is made even more delicious with a hint of vanilla.



  • 1/4 cup almond meal
  • 1 cup arrowroot starch
  • 1/4 tsp baking soda
  • 1/4 teaspoon sea salt
  • Coconut oil solidified, 2 tbsp
  • 2 tsp Maple Syrup
  • Use two tablespoons of ice-cold water


  • Pit 15 large dates. (We used Medjool // 1 1/3 cups or 270g as written in the recipe).
  • 1 tsp vanilla extract
  • Water 1 Tbsp


  • 2 cups semisweet vegan chocolate chips (~1 bag // we like Enjoy Life brand)


  • Preheat oven to 350 F. Line an 8×8-inch dish with parchment.
  • Remove pits (if dates are not already pitted) and place them in a small bowl. Pour boiling water on the dates until they are barely covered. Set aside.
  • Combine almond flour, baking soda, and salt in a processor. Pulse the ingredients a few more times to combine.
  • Add the solid coconut oil and pulse for about five pulses. Add maple syrup and ice-cold water, and pulse until you get a dough — approximately eight palpitations.
  • Use a spatula to press the dough into a thin layer on your baking dish lined with parchment paper. You may think that the dough is too small, but keep going! It should be light and uniform. Bake the dough for 25-30 mins in a preheated oven until the edges start to become golden and the middle is pale and firm.
  • Make your caramel while the dough bakes. Wipe your food processor bowl. Pour the water out to drain the dates, and then place the soaked dates into the food processor. Pulse the dates a few times to break them up slightly. Add vanilla to the food processor and start it. Scrape down the ingredients that are stuck on the sides and add water, one teaspoon at a. time. The mixture will be thick and sticky, but it should be smooth and spreadable. It shouldn’t be too thin, or else it won’t be easy to spread and work with.
  • Let the cookie layer cool down for 10 minutes. Spread the date caramel evenly in all corners of your baking dish while the cookie layer is still warm. Then, lift the bars carefully onto the counter using the parchment paper. Be delicate! Be careful!
  • Cut the 8 x 8 inch square Twix in half. Each half should be cut into 10 bars that are about 3/4 inch wide.
  • Add 1 inch of water to a small pan and bring it to a slow boil on medium heat. Reduce heat to low/simmer once boiling.
  • Add the chocolate chips into a small metal or glass bowl. Place the bowl carefully on top of a saucepan filled with water that is simmering. Stir occasionally with a spoon or spatula, and heat until the chocolate is melted. In a microwave, you can melt chocolate in a heatproof bowl by adding 20-second increments. Remove the chocolate from the heat.
  • Place your Twix bars carefully on a cooling rack. The cooling rack should be placed over a parchment or sheet tray to catch any drips. Pour melted chocolate onto each bar using a spoon. Spread the chocolate with the back of a spoon and help it run down the sides of each bar. Tap the cooling rack against the counter and add more chocolate to the areas that need it. Transfer the chocolate-covered bars to a plate, and then place them in the fridge for 10 minutes.
  • Enjoy! Keep leftovers at room temperature for up to 3-4 days. Store in the freezer for up to one month. Allow them to come up to room temperature prior to enjoying.

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