Easy Vegan Gluten Free Twix Bars

You know the drill . . . Valentine’s Day, Easter, Halloween—you name it. Around the holidays, grocery stores and pharmacies roll out the festive heart, egg and ghost-shaped candies like there’s no tomorrow. But, instead of supporting the cheap chocolate industry, why not make your own treats? These beyond Easy Vegan Gluten Free Twix Bars are one of my personal favorites.

Unlike the mass-produced version, this sustainable alternative contains only REAL and simple ingredients. Refined-sugar free, dairy-free, gluten-free and vegan. These bad boys are naturally sweetened too! I actually think they taste better than the classic because they’re more rich and decadent. And they’re obviously a healthier choice.

So, give these Vegan Gluten Free Twix Bars a go. And if you can bear sharing a few with your friends and family, they’ll be sure to fall in love with you all over again!

Easy Vegan Gluten-Free Twix Bars

Prep time: 30 minutes

Cook time: 20 minutes

Freeze time: 6 1/2 hours

Total time: 7 hours + 20 minutes

Yield: 10 twix bars


Mixing bowl
8-inch baking pan
Parchment paper
Double boiler saucepan
Wax paper


For the shortbread:
1 cup coconut flour
1/4 cup + 1 Tbsp brown rice flour
1/4 tsp sea salt
2/3 c melted coconut oil
2 tsp vanilla
1/4 cup maple syrup
3 Tbsp water

For the caramel:
30 pitted dates
Boiling water
2 tsp lemon juice
1/4 cup coconut cream
2 Tbsp cashew butter
10 twists of sea salt grinder

For the chocolate coating:
1 cup Enjoy Life Semi-Sweet Mega Chunks
2 Tbsp coconut oil


  1. Preheat oven to 350°F and line an 8″ square baking pan with parchment paper. Start by making the dough for the shortbread. In a mixing bowl, combine the dry ingredients listed with a plastic-headed spatula.
  2. Next add wet ingredients as they appear in the ingredient list. Immediately mix the wet into the dry using your spatula. Be sure that the dough is thoroughly mixed so the flavor is uniform.
  3. Transfer the dough to the baking pan. It may be crumby but that’s okay. Use the edge of your spatula to press the dough down and into the edges and corners of the pan. Then use a small piece of wax or parchment paper to pack the dough down into a level layer.
  4. Place the pan into the 350°F oven to cook for 20 minutes.
  5. In the meantime, make the caramel. Place pitted dates in the same mixing bowl you used for the dough and pour enough boiling water to fully submerge. Cover the bowl with a large lid or plate and set a timer for 10 minutes.
  6. Add remaining ingredients listed under caramel to the bowl of your food processor. After 10 minutes, uncover dates and transfer to the food processor with a slotted spoon. Dispose of date water and process wet ingredients at a low speed. Use your spatula to scrape the sides of the food processor as necessary. Continue to blend until smooth.
  7. When the shortbread is done, retrieve it from the oven and immediately spread the caramel on top in an even layer. Then place the pan in the freezer to set for 6 hours or overnight. If you are worried about the parchment paper folding in and denting the caramel, secure it to the sides of the pan with a few clothespins or clips.
  8. After the freezing time has passed, remove the pan from the freezer and lift the parchment paper out of the pan. Place on a cutting board. The caramel should be firm but not completely hard. Using a large sharp knife, cut the slab into 5 even pieces. Then proceed to cut each piece in half lengthwise. This should give you 10 uniform bar-sized candies.
  9. Now all that’s left is to coat your candies. Line a large cutting board or baking sheet with wax paper to rest the bars on once they are chocolate covered. Melt the chocolate and coconut oil in a double boiler pan over medium-low heat. Mix until completely smooth.
  10. Handling one bar at a time, place your candy on the end of your offset spatula. While holding it over the pan of chocolate, spoon chocolate over the bar until it is covered. Let excess chocolate drip off and use a butter knife or mini scraper to remove any chocolate from the bottom of your spatula. Use the scraper to slide the bar off of the spatula and onto the wax paper. Repeat this process until all bars are coated and resting on the wax paper.
  11. Pop the tray back into the freezer to set the chocolate. This should take no more than an hour but could be ready in just 20 minutes! Once the chocolate is hardened, these babies are ready to eat. Sprinkle with a pinch of sea salt if you please. Store Twix bars in a Stasher bag in the freezer until you are ready to eat.

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