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Healthy Twix bars that are cut in half exposing the insides stacked in a pyramid.
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4.02 from 55 votes

Twix Bars

These healthy Twix bars are vegan, gluten-free – made with an almond flour crust and a date caramel filling. They taste like the real deal and are sure to satisfy your candy craving!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: healthy twix bars
Servings: 16
Author: Brittany Mullins

Ingredients

Cookie Layer

Caramel Layer

  • 1 cup dates pitted and soaked in hot water for 10 - 20 min, then drained
  • 2 teaspoons coconut oil
  • 3 Tablespoons unsalted almond butter
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract

Chocoalte Coating

  • 1-2 cups chocolate chips of choice I used dark chocolate
  • ½-1 Tablespoon coconut oil

Instructions

Cookie Layer:

  • Combine all ingredients in a bowl, using your hands to press it together until it is well mixed and a ball shape. Let sit in fridge for 10 minutes. If you'd like to do the easier option, simply press dough into bottom of a parchment lined 8x8" pan
    An overhead shot of the ingredients for a cookie layer all mixed together, forming a dough.
  • To make traditional Twix shapes, roll dough into snakes and press snakes flat on a parchment lined baking sheet. Place shaped dough in freezer for 15 minutes before baking at 325°F degrees for 15 minutes. Remove from oven and let sit for at least 10 minutes (ideally, until they cool completely) before removing from pan.
    Cookie dough shaped into thin wafers in a row on a sheet pan.

Caramel Layer:

  • Using a food processor or blender, process all ingredients together until completely smooth. If you're using a blender, it helps to start on a "low" setting until everything is more liquidy, then switching to "high" to get rid of any chunks.
    Date caramel in a food processor after being processed.

Assembly:

  • Spread a generous layer of the caramel on top of cookie layer; place caramel-topped cookies in freezer while you melt the chocolate in a double boiler or the microwave. (I did 1 cup chocolate chips  + 1/2 Tablespoon coconut oil).
    Baked wafer cookies being topped with date caramel layer on a baking sheet lined with parchment paper.
  • Spoon chocolate over bars, making sure to swipe it around the sides, or simply spread an even layer atop the caramel and cookie layer if using 8x8" pan. Let cool completely and enjoy!
  • Store in an airtight container or bag in the refrigerator for up to 1 week or in the freezer for 1-2 months.

Notes

  • Almond flour: I haven't tried a substitute for the flour, but if you need this recipe to be nut-free, oat flour or all-purpose flour could work. Let me know if you try either in the comments below!
  • Maple Syrup: Any liquid sweetener like agave or honey should work well as a substitute.
  • Almond butter: If you don't have almond butter on hand you can use cashew butter or peanut butter. Just note that if you use peanut butter it'll have a stronger flavor. If you're looking for a nut-free option, you can easily swap out the almond butter with tahini or sunflower seed butter.

Nutrition

Serving: 1bar | Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 44mg | Potassium: 175mg | Fiber: 4g | Sugar: 10g