Mini Twix Bars
Just 10 real food ingredients, gluten-free and vegan, these are healthier version of the classic and so yummy! They are also super easy to whip up! NOTE: Prep time is 20 minutes active time, the rest of setting in the freezer.
Servings: 16 -27 bars
Ingredients
Cookie Base
- 1 cup almond flour
- 1/2 cup gluten free oats
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 1 flax egg 1 tablespoon flax seed meal + 2.5 tablespoon water
Caramel filling
- 1 1/3 cups pitted dates
- 1/2 cup almond butter
- 2 1/2-3 tablespoons maple syrup depending on preference -- the extra maple syrup makes it a little sweeter and more caramel-y
- 1 teaspoon vanilla extract
Chocolate Coating
- 1/2 cup melted chocolate chips we prefer semi-sweet but you could also use dark chocolate
- 1/2 teaspoon coconut oil
Drizzle (Optional)
- 1/2 cup melted chocolate chips
- 1/2 teaspoon coconut oil
Instructions
Cookie base
- Preheat oven to 350 degrees and line a 9x5 bread pan with parchment paper.
- Mix flax egg if you haven't already and let sit 5-10 minutes.
- Place all other ingredients in a mixing bowl. Add flax egg and mix together until well combined.
- Press dough into prepared bread pan, spreading and pressing from end to end.
- Bake 18 minutes.
Caramel filling
- Add the dates to a food processor and process until smooth. Add remaining ingredients and process until well combined.
- Spread evenly over baked cookie base.
- Freeze for 1- 2 hours - or more (I've frozen overnight depending on your timing)
Chocolate coating
- Using a double boiler, melt coconut oil and chocolate chips.
- Pour over frozen bars and put back in the freezer to set -- 1-2 hours or overnight depending on when you make them.
- Tip: The bars will be easier to cut when they are frozen.
Cut into bars
- After frozen, lift parchment a paper out of the pan, and cut into bars -- First cut into strips about 3/4 inch wide (you'll get 8 or 9 strips), then cut the strips into halves or thirds, depending on your preference. I have a mix of sizes -- 3/4 inch wide by 1 1//4 - 2 inches long. You'll end up with 16-27 mini bars depending on how you cut them.
- Tip: if chocolate cracks while cutting, try cutting with a serrated knife.
- Top with chocolate drizzle if desired or enjoy as is!
Chocolate drizzle (optional)
- Using a double boiler, melt chips and coconut oil.
- Using a spoon drizzle melted chocolate over cut bars for decorating.
- Place back in freezer to set.
Store in freezer
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These really do taste like Twix bars!! The recipe itself is very easy, but just like it states, there’s a lot of freezer time. I made them on a Sunday when I was home most of the day and it worked out perfectly.
So happy you like them! It does take freezer time but so worth it, right? Thanks for sharing 🙂
A perfect family treat! Very easy to make and was so worth all the freezer time. My son who has coeliac disease was very happy with these tea time treats. Try this recipe you won’t be disappointed!
Thank for sharing! So happy your family loved it!
This looks amazing!!! I’m wondering if you can use egg whites instead of the flax egg and if so how much? Or is it not the same? Thanks!
Thank you! They are a new fan favorite around here! I have never made them with eggs but the recipe calls for 1 flax egg which is the equivalent of 1 egg or 2 egg whites, so it should work fine! Let me know if you try.
These are so amazing!!!!! Another perfect recipe! I made these with peanut butter, only because I ran out of almond butter, and they were still so incredible! I love the texture of the caramel and the shortbread is amazing! Hard to believe there is no egg or butter in them!!!! I highly recommend these, they are so easy to assemble as well!!!! Thank you! Ten stars!!!???
Thank you so much Ashley! I bet they taste great with with peanut butter! And isn’t it crazy how there’s no butter or eggs and they taste so decadent still?
I just made these for the 4th time today! I ran out of vanilla and used almond extract instead, and just have to say it is also a really amazing flavor. Makes them almost have a holiday feel! Anyway, just thought I would share how well the flavor combo worked out! Oh, for more fiber, I also added in flax seed to the shortbread, and it is awesome. It adds an extra nutty flavor as well:).
LOVE that you love these as much as I do! I always have a stash in my freezer! And love the idea of almond extra and flax seed! Trying next time.. that’s for sharing!
Hello :). Just wondering – does the recipe need dates? Can I omit them and use another ingredient? Is there a different ingredient you can suggest? Thanks for any help you can offer. Many of your recipes look fantastic!
Hi! Great question! Unfortunately, this particular recipe needs dates. Let me know if you try something else.
I can’t eat dates either. I am on a fodmap diet and can’t process any dried fruits at all. I guess there isn’t a good alternative. Maybe I can figure something else out. That’s what I have to do with all those things I can’t eat. Thank you!7
Ok so I made these in quarantine and they taste so good that I really have to exercise discipline otherwise I could see it getting out of hand! These are so good and yes, a lot of freezer time but not labour intensive and so delicious. Definitely one of my favourites.
haha I completely understand! They happen to be a personal favorite of mine! Happy you love them too!
Yum! After going gluten and dairy free, never did I think I would be able to have Twix Bars again. Made these for a family movie night and they were delicious and so much healthier.
So happy you love them! They are a personal favorite of mine! Thank you!
Love this little treat! Very easy, even if I got impatient waiting for it in the freezer 🙂
I didn’t have flax so I did a chia egg for the cookie base instead and it worked well. Also added a little almond extract for fun. So good!
Happy you love it! I hate waiting as well lol Chia egg and almond extract are great ideas! Thanks for sharing!