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Homemade Vegan Gluten-Free Twix Bars with Date Caramel and Chocolate Coating Recipe

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4.3 from 86 reviews

These Homemade Twix Bars are a healthier, vegan, and gluten-free twist on the classic candy bar. Featuring a crunchy almond flour cookie base, rich and sticky date caramel, and a smooth vegan chocolate coating, these bars satisfy sweet cravings with wholesome ingredients. Perfect as a dessert or snack, they require just 9 simple ingredients and are freezer-friendly for convenient enjoyment anytime.

  • Total Time: 1 hour 15 minutes
  • Yield: 20 Twix bars

Ingredients

Cookie Layer

  • 1 cup almond flour
  • 2/3 cup tapioca starch
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup melted refined coconut oil
  • 2 Tbsp maple syrup
  • 1 Tbsp water

Caramel Layer

  • 15 large medjool dates (pitted, approx. 1 ⅓ cups or 270 g)
  • 1 tsp vanilla extract
  • 1/4-1/2 tsp sea salt
  • 1 Tbsp melted refined coconut oil

Chocolate Coating

  • 2 cups semisweet vegan chocolate chips (about 1 bag, such as Enjoy Life brand)
  • 2 ½ tsp refined coconut oil

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (176°C) and line an 8 x 8-inch baking dish with parchment paper to prevent sticking.
  2. Soak Dates: Remove pits from dates if not already done and place them in a bowl. Pour boiling water over the dates until just covered. Set aside to soften.
  3. Make Cookie Dough: In a medium bowl, whisk together almond flour, tapioca starch, baking soda, and sea salt. Add melted refined coconut oil, maple syrup, and water. Stir until a cohesive dough forms that holds together when squeezed, adjusting with more water or almond flour if needed.
  4. Bake Cookie Layer: Press the dough evenly into the prepared 8 x 8-inch baking dish. Bake for 25-30 minutes or until edges turn golden and the center is pale and firm to the touch.
  5. Prepare Date Caramel: Drain water from soaked dates and place dates in a food processor. Pulse to break up slightly, then add vanilla extract, sea salt, and melted coconut oil. Process until smooth and spreadable, adding water 1 tsp at a time if too thick.
  6. Add Caramel to Cookie Layer: Remove the baked cookie layer from the oven and let cool for 10 minutes. While still slightly warm, spread the date caramel evenly over the cookie base.
  7. Cut Bars: Carefully lift the layered block from the baking dish using parchment paper and place on a cutting board. Cut in half, then cut each half into 10 bars about 3/4-inch wide.
  8. Melt Chocolate: Bring 1 inch of water to a low boil in a small saucepan, then reduce to simmer. Place chocolate chips and coconut oil in a heatproof bowl over the simmering water. Stir occasionally until melted and smooth, about 5 minutes. Alternatively, melt in 20-second microwave increments.
  9. Coat Bars with Chocolate: Place the bars on a cooling rack set over parchment-lined sheet tray. Using a spoon, drizzle and spread melted chocolate over each bar, coating tops and sides. Tap the rack to smooth chocolate evenly.
  10. Set Chocolate: Transfer coated bars to a plate and refrigerate for at least 10 minutes until chocolate is set.
  11. Store and Serve: Enjoy immediately or store bars in the refrigerator for up to 1 week or freeze up to 1 month. If frozen, thaw to room temperature before serving.

Notes

  • Use refined coconut oil to avoid coconut flavor in the bars.
  • Ensure date caramel consistency is spreadable but not too runny for easy layering.
  • Press cookie dough thinly and evenly; it may seem like little dough but yields perfect crunch.
  • Vegan chocolate chips can be substituted with any preferred dairy-free brand.
  • Bars can be kept freezer-friendly for up to 1 month for advanced preparation.
  • For softer bars, reduce baking time slightly on cookie layer.
  • Author: Daisy
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten-Free, Vegan
  • Diet: Gluten Free Vegan

Find it online: https://dishiary.com/homemade-vegan-gluten-free-twix-bars-with-date-caramel-and-chocolate-coating-recipe/