Vegan + Gluten-free Twix Bars 2.0 (nut-free)

I have a weak spot for DIY chocolate bars. Given the popularity of the no bake homemade Twix bars I made for Halloween, I’d say that you all do too!

The no bake version was made with a no bake cookie base, sunflower butter and medjool date caramel and allergen-free chocolate, but wasn’t safe for those with nut allergies. Also, some of you mentioned that you were interested in trying a second batch but with a baked gluten-free shortbread instead of a no bake version.

So hey, what better time than Christmas to take a nut-free, vegan gluten-free shortbread stab at it?

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4.3 from 3 reviews
Vegan + Gluten-free Twix Bars 2.0
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Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Vegan Twix bars made with a gluten-free shortbread cookie base, medjool date caramel and melted allergen-free chocolate. Oh heck yes.
Ingredients
Shortbread base:
Caramel:
  • 100 grams pitted medjool dates (approximately 6 dates)
  • 3 tablespoons sunflower seed butter
  • 1 teaspoon water
  • Pinch sea salt
Chocolate coating:
Instructions
  1. Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside.
  2. Begin by preparing shortbread. Add white rice flour, arrowroot and coconut sugar to a medium-sized bowl. Whisk to combine. Then, add sunflower seed butter, coconut oil, flax mixture and extract. Mix with a hand mixer or stand mixer until fully combined.
  3. The dough should stick together well.
  4. Shape dough into twelve 3-inch cookies. To do this, scoop out about 1½ tablespoons at a time into your hand and roll into a ball. Slowly shape into a long tube by rolling back and forth between the palm of your hands until it’s about 3-inches long. Set down on prepared cookie sheet and flatten with fingers. You can make the cookie even straighter by using the side of a knife to press up against the edges.
  5. Place cookies in the preheated oven for 10-15 minutes until tops are slightly cracked and sides are golden. Set aside to cool.
  6. Meanwhile, place caramel ingredients in the bowl of your food processor. Process until smooth. If the mixture will not get smooth, just add a touch more water.
  7. Once cookies are cooled, top with caramel and place on a second cookie sheet that's lined with parchment paper. To do so, roll caramel like you did the cookies; into 3-inch tubes, and place over top of cookies. Place in the freezer and allow to set for at least 10 minutes. This will make the cookies easier to dip in the chocolate.
  8. Melt chocolate chips by dropping into a metal bowl and place over top of a sauce pan filled with water. Bring water to a boil and stir chips until melted. Remove from heat.
  9. Remove the cookie sheet from the freezer and; one by one, coat the bars in chocolate. To do this, drop the bar into the chocolate and coat it with your fingers. Remove access with your fingers and place back on the parchment. Repeat with remaining cookies. Place back in the freezer and allow to set for 15 minutes.

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These new bars have the same caramel filling and chocolate topping as the original version, the only thing that’s changed is the cookie base. Either approach to this recipe is good. Kevin couldn’t decide on a favorite so that’s a good sign that you’ll be smiling no matter which direction you choose!

Begin by adding the dry ingredients to a medium-sized bowl. Once combined, add oil and…

mix with a hand mixer until it looks like the image on the bottom left. It should be crumbly.

You can shape the cookie pieces with your hands and fingers so that they look like the picture below and to the right. You want to make sure that your cookies are as flat as possible so that the layers display nicely when they’re snacked on.

While the cookies are baking, start making your caramel. It’s super easy!

Once the cookies have cooled, spread caramel over top. I found it easiest to just do this with my fingers.

I also found dipping and rolling the Twix in chocolate to be far easier just with my fingers…

plus then it means I get to LICK them all when I’m done.

Not the bars, my fingers.

Although, admittedly, it wouldn’t be the first time I’ve stood in the kitchen and proceeded to lick everything in sight.

You know you do it too…

Are you doing any Christmas baking before the holidays? I know you may not associate Twix bars with Christmas but heck, why not?

PS: Be sure to check to see if you won the $100 Mika Yoga Wear Giveaway here.

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Comments | Leave Your Comment

  1. I saw this on Katie’s blog and wanted to try out. First I tried it with sweet rice flour and it didn’t work, so I went out and bought white rice flour and it still does not work. The shortbread batter comes out very VERY crumbly that I cannot roll it and it does no stick together.

    I followed all the steps and I am very sad because I really want to try this out

  2. I am so excited to see this recipe! Twix used to be one of my favorite candy bars and had to stop because of the extra junk added, am certainly going to try this out! Yummy

    • Hi Bella! I can’t wait to hear how you like it :)

  3. Hey there,
    I just made these today with my sister and we both completely loved them! They were soooo super tasty and we could not stop munching on them. YUM! :)
    I didnt have the patience for oblong shaped cookies, so I rolled the dough out thickly and then just cut out round with a glass. While the cookies were still warm from the oven I placed a caramel disc onto every one and after they had cooled at room temp I dipped them into the melted chocolate holding onto the bottom of the cookie. That worked out really well and though ours didnt look like twix, they were so cute!
    Since we didnt have coconut oil, we used a tad more nut butter (walnut, sunflower seed and peanut mix) and some chai tea to make up for the missing liquid. That worked nicely.
    THANK YOU SO MUCH for sharing a keeper, Leanne! We both cant wait to make these again!

    • Wow, great to know that this dough can be rolled! Well done, Laura :) I’m so happy that you two liked them!

  4. Hi! I made these twix bars today…they’re great! I used buckwheat flour instead of rice flour and am wondering if you’ve ever tried coconut flour in these. I am going to try this per my husband’s request. I also used dark chocolate chips. Is the arrowroot used for a specific purpose or could I substitute for that as well? Thanks for the recipe! I found it on Chocolate Covered Katie’s blog. :)

    • Hi Lisa – great to know that buckwheat flour works well for this. I haven’t tried it with coconut flour but am eager to hear how it goes. The arrowroot is there as a binder somewhat. I find that the starches in gluten-free mixes help to hold the ingredients together a bit better than without them. Hope that helps!

  5. Made today. Lordy, what a mess, but they taste good! The shortbread cookie is amazing!!! Lessons learned: (a) The carmel sauce was too little for any processor I had to process it–finally an immersion blender and a lot of patience got it all mixed. (b) Transferring the bars back and forth and into the chocolate left very few intact. If I make again, I will make them into round cookies and keep them on the same wax paper while I add the carmel and chocolate coating. (c) Into and out of the freezer requires a cookie sheet that fits into your freezer–another issue I had. (d) After losing several of these bars into the melted chocolate, I got out a bbq sauce brush and just started brushing it on the tops and sides–forget the bottoms. Next time, I would even consider sucking up the chocolate into a baster and squirting on the cookies. Mine were so ugly–good thing they were only for Santa;)

    • It’s too bad that the twix bars fell apart. I made this recipe twice and didn’t experience that at all. Did you allow the cookies to cool completely? Next time, you could try to place them in the freezer to harden up a bit more. Great call on the barbecue brush! I’m sure Santa will love them just the same ;)

      • I thought I let them cool long enough. Put them in a deep freezer for an hour or so. HOWEVER, as I painfully learned my first year as GF, it could have been something as simple as the flour I used or how thick I made them (or a combo of both!). Oh well, they were tasty–hubby ate them all before I even got seconds!

  6. These look amazing! I am not a huge fan of sunflower seed butter though so do you have a recommendation for a substitute nut butter? Thanks!

    • For sure, you can use any type of nut or seed butter you’d like. I’d go with the roasted variety as it has a bit more body to it. Cashew or almond would be nice!

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