Gluten-Free 30-Minute Vegan Twix Bars
Homemade vegan version of the classic candy bar featuring a golden almond flour shortbread base, rich coconut caramel middle, and smooth dark chocolate top. Perfect for satisfying sweet cravings without dairy or refined sugar. The combination of coconut cream caramel and blanched almond flour creates an indulgent treat that rivals the original. Great for dessert parties, holiday gifts, or when you want something special that happens to be plant-based.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Line 8x8 inch square pan with parchment paper
- 3
Whisk together coconut oil, agave nectar, vanilla, almond flour, and sea salt using rubber spatula until completely combined
- 4
Transfer batter to prepared pan and press into even base
- 5
Bake for 12 minutes until golden brown
- 6
Make caramel by combining coconut cream, coconut sugar, vanilla, and sea salt in saucepan over medium-high heat
- 7
Whisk frequently for 10 minutes once bubbling until mixture thickens and darkens
- 8
Remove caramel from heat
- 9
Let baked base sit for 10 minutes
- 10
Whisk caramel once more and pour over cookie base
- 11
Refrigerate for 1 hour
- 12
Melt chocolate and pour over set caramel
- 13
Refrigerate for another hour to set
- 14
Remove using parchment paper and transfer to cutting board
- 15
Slice into bars and sprinkle with sea salt
Tips
Use a rubber spatula to fold the base ingredients together as it helps combine everything more evenly than whisking alone.
Watch the caramel carefully during the 10-minute cooking time and whisk frequently to prevent burning while achieving the right thickness.
Let each layer set completely in the refrigerator before adding the next to ensure clean, distinct layers when slicing.
Good to Know
Store covered in refrigerator for up to 1 week or freeze for up to 3 months.
Can be made up to 3 days ahead. Keep refrigerated until serving.
Serve chilled directly from refrigerator. Let sit at room temperature for 5 minutes before cutting for easier slicing.
Common Mistakes
Press base mixture firmly into pan to avoid crumbly bars.
Don't skip the setting times or layers will mix together when cutting.
Whisk caramel constantly during cooking to prevent scorching on bottom of pan.
Substitutions
Vegan Options
Gluten-Free Swaps
changes texture significantly
General Alternatives
FAQ
Can I use regular coconut oil instead of refined?
Yes, but unrefined coconut oil may add a stronger coconut flavor to the base. Refined coconut oil gives a more neutral taste that mimics traditional shortbread better.
What if my caramel doesn't thicken after 10 minutes?
Continue cooking and whisking for a few more minutes. The mixture should coat the back of a spoon and be noticeably darker than when you started.
How long do these bars keep in the freezer?
Frozen bars will keep for up to 3 months. Thaw in the refrigerator for 2 hours before serving or let sit at room temperature for 30 minutes.