Homemade Twix Bars

by Monique

These Homemade Twix bars are a healthier twist on the classic candy bar and dare I say better tasting! With a buttery shortbread crust, coconut cream and date caramel and chocolate layer to seal the deal, these are sure to be a hit amongst vegans and non vegans alike!

Close up, stack of Homemade Twix Bars.

Homemade Twix Bars are a delicious and healthy alternative to the traditional Twix. They feature a buttery shortbread crust with a decadent coconut and date cream caramel with layer of chocolate to finish them off. They are truly divine. 

Can I tell you a secret? I am not the biggest fan of chocolate. In fact when I was younger I didn’t even like it at all. I was always annoyed that all the candy bars had chocolate on them. Where was the white chocolate at when I was a kid! 

It wasn’t until after having my son that I started to enjoy it in certain desserts. This happens to be one of them. And let me tell you I thoroughly enjoy these Homemade Twix Bars. 

Not only are they easy to make but they only require 7 ingredients! They also happen to be husband and picky eater approved. These are truly one of my all time favorite desserts!

Close up, Homemade Twix Bar

Ingredient Notes:

  • Dates – I generally buy unpitted Medjool Dates as they are cheaper and the pits are very easy to remove. 
  • Coconut Cream – You will just want the top thick layer of the coconut cream. 
  • Flour – Regular all-purpose works best for this recipe. 
  • Powdered Sugar – There isn’t a great substitute to make these refined sugar free that I know of. 
  • Vegan Butter – You could use coconut oil if you would like. I used Country Crock’s plant-based butter. 
  • Salt – Just a tiny pinch of fine sea salt. 
  • Vegan Chocolate Chips – Whatever brand you prefer will work. I used Enjoy Life. 

Other Dessert Recipes:

If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!

Close up, stack of Homemade Twix Bars.

Homemade Twix Bars

These Homemade Twix bars are a healthier twist on the classic candy bar and dare I say better tasting! With a buttery shortbread crust, coconut cream and date caramel and chocolate layer to seal the deal, these are sure to be a hit amongst vegans and non vegans alike!
Prep Time 5 mins
Total Time 18 mins
Course Dessert, Snack
Cuisine American, Vegan
Servings 9 bars

Ingredients
 

Filling:

  • 1 cup of pitted dates packed
  • 1 can of coconut cream (just the top thick layer about 2/3 cup)

Crust:

  • 1 cup of all purpose flour
  • ¼ cup powdered sugar
  • 1 stick of softened vegan butter (1/2 cup)
  • pinch of salt

Topping:

  • ¾ cup vegan chocolate chips melted

Instructions
 

  • Preheat your oven to 350 degrees.
  • In a medium sized bowl mix you flour, powdered sugar and salt.
  • Cut butter into flour mixture with a fork. Mix until all the butter is incorporated.
  • Grease or line an 8x8 square baking pan with parchment paper.
  • Press the crust mixture into the pan and bake for 10-13 minutes until lightly golden around the edges. Allow the crust to completely cool before adding your filling mixture.
  • While your crust is baking add your pitted dates to the food processor. Open your can of coconut cream and with a spoon scoop out the top thick layer and add into your food processor. Processor until creamy and you can no longer detect date chunks.
  • Once the crust is cooled spread your coconut and date mixture onto the crust in an even layer.
  • Take your chocolate and put it in a microwave safe bowl. Microwave in 30 second intervals stirring after each 30 seconds until completely melted.
  • Evenly spread your chocolate layer onto the coconut and date caramel mixture.
  • Place into the fridge until the chocolate has set. I have found this takes about 20-30 minutes. It is definitely hard waiting for this part!
  • Once your chocolate has set cut the bars into three rows horizontally and three rows vertically this will give you 9 bars. You can expect the chocolate to crack and trust me it adds to the deliciousness.

Notes

  • Depending on your can of coconut cream the top layer may not have settled at the top. If this happens just stir the can thoroughly and measure out 2/3 cup coconut cream. 
  • These can be stored in an airtight container in the freezer. When ready to eat place them at room temperature to thaw.
  • If you do not want to use vegan butter you could also use coconut oil for the shortbread crust. 
  • Total time does not include cooling time for the bars to set. 

Nutrition

Calories: 242kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 8gSodium: 2mgPotassium: 185mgFiber: 3gSugar: 21gVitamin A: 24IUVitamin C: 1mgCalcium: 34mgIron: 2mg
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