Vegan Twix Bars

by Monique

These homemade Vegan 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!

Homemade Vegan 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.

Not only are they easy to make but they only require 7 ingredients! They also happen to be husband and picky eater approved. I mean what more could you ask for. These are truly one of my all time favorite desserts!

Easy homemade twix bars for the win!

Ingredient Notes:

  • Dates – I generally buy unpitted Medjool Dates as they are cheaper and the pits are very easy to remove. You’ll want to use fresh soft dates if possible to allow them to process easier.
  • Coconut Cream – This is generally found in the “ethnic food” aisle at your local grocery store. It comes in a can.
  • Flour – Regular all-purpose works best for this recipe.
  • Powdered Sugar – If you need to make this refined sugar free you could possible use Powdered Monk Fruit Sweetener. I have not tried this myself however, I do think it would work well.
  • Vegan Butter – You could use coconut oil if you would like. I used Country Crock’s plant-based butter.
  • Salt – I prefer to use a fine Sea Salt.
  • Vegan Chocolate Chips – Whatever brand you prefer will work. I generally use Enjoy Life.
Labeled ingredients for recipe.

How To Make:

Preheat your oven to 350˚F degrees and grease or line an 8×8 square baking pan with parchment paper.

Now, in a medium sized bowl add your flour, powdered sugar, salt and mix until incorporated together.

Flour, salt and powdered sugar in a bowl with a fork.

Next, cut your butter into the flour mixture with a fork. Mix until all the butter is incorporated and looks crumbly in texture.

Butter cut into flour mixture in a white bowl with w fork.

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.

Crust uncooked pressed into pan.
Cooked crust.

While your crust is baking add your pitted dates to the food processor. Open your can of coconut cream and stir well. Add 2/3 cup to the food processor.

Dates and coconut cream in food processor unprocessed.

Process until creamy and you can no longer detect date chunks. Scape down the sides as needed during this process. This may take some time to get the creamy consistency we are looking for.

Processed coconut caramel in food processor.

Once the crust is completely cooled spread your coconut and date mixture onto the crust in an even layer.

Coconut cream layer spread evenly onto crust.

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.

Chocolate layer spread evenly onto coconut and date caramel layer.

Allow the chocolate to set completely. You can do this at room temperature or place the bars into the refrigerator. I have found this takes about 20-30 minutes.

Set chocolate on bars.

Once your chocolate has set cut the bars into three rows horizontally and three rows vertically this will give you 9 large bars. If you placed the bars in the refrigerator you can expect the chocolate to crack and trust me it adds to the deliciousness. If you would like to cut these into thinner bars like the traditional twix bars feel free.

Enjoy!

Tips For Success:

  • Use soft dates. Processing the caramel will be much easier with fresh soft dates. If you do not have any on hand you can soak your dates in hot water before starting the recipe for 20-30 minutes until soft. Make sure to drain out all of the water before adding them to the food processor.
  • Patience is key. It is important to allow the crust to cool completely before adding your caramel and chocolate layers. It’s a crucial step in the process. If the crust is too hot this may change the structure of your caramel and your bars will not hold up as well.
How To Store?

Store in an airtight container at either room temperature or in the fridge. These do also freeze really well, just make sure to store in an airtight container or a freezer safe bag.

Close up, single vegan twix bar.

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, three bars stacked on top of each other..

Vegan Twix Bars

These homemade Vegan 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
  • cup coconut cream

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°F degrees and grease or line an 8×8 square baking pan with parchment paper.
  • In a medium sized bowl mix your flour, powdered sugar and salt.
  • Cut butter into flour mixture with a fork. Mix until all the butter is incorporated.
  • 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 stir well. Add ⅔ cup to the food processor and process until creamy and you can no longer detect date chunks. Scape down the sides as needed during this process.
  • Once the crust is completely 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.
  • Allow the chocolate to set completely. You can do this at room temperature or place the bars into the refrigerator. I have found this takes about 20-30 minutes.
  • Once your chocolate has set cut the bars into three rows horizontally and three rows vertically this will give you 9 large bars. If you placed the bars in the refrigerator you can expect the chocolate to crack and trust me it adds to the deliciousness.
  • Enjoy!

Notes

  • Depending on your can of coconut cream the top layer may be very thick and separated you can simply scoop this out and measure 2/3 cup to use or try to mix it in until well incorporated. If you only use the top thick layer it will add an even creamier and delicious texture to the caramel layer.
  • These can be stored in an airtight container in the freezer. When ready to eat place them at room temperature to thaw or eat them frozen. No judgment here! 
  • 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: 244kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 9gTrans Fat: 1gSodium: 2mgPotassium: 186mgFiber: 3gSugar: 21gVitamin A: 24IUVitamin C: 1mgCalcium: 34mgIron: 2mg
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