A sweet candy bar now and then is the perfect pick-me-up. These Homemade Twix Bars are not your average Twix bar. We decided to go the healthy route by keeping this homemade Twix bar recipe vegan and keto. We made the cookie crust from almond flour, coconut flour, flax seeds, vanilla bean paste, and maple-flavored monk fruit syrup. So you get a good dose of plant-based protein and fiber, making these bars quite filling. We baked the cookie crust until lightly golden, then covered it with a peanut butter caramel. And of course, no Twix bar is complete without a delicious chocolate coating, so we melted dark chocolate and sugar and dipped the bars into it before freezing them until solid. So get ready to enjoy these sinfully sweet but healthy homemade Twix bars!
Ingredients
1 cup Almond Flour
3 tablespoons Coconut Flour
2 tablespoons Flaxseed Meal
3/4 cups melted Vegan Butter
2 tablespoons Maple-Flavored Monk Fruit Syrup (you can also use another Keto Liquid Sweetener)
2 teaspoons Vanilla Extract
1/2 teaspoon Fine Sea Salt
1/4 cup melted Coconut Oil
2 tablespoons Cashew Butter
1/4 cup Brown Sugar Substitute
1 teaspoon Vanilla Extract
12 ounces Keto Dark Chocolate Chips
1 tablespoon Coconut Oil
1/8 teaspoon Maldon Sea Salt
Instructions
Preheat the oven to 350 °F. Using an 8x8-inch square baking pan, add parchment paper. Make sure the parchment paper hangs over the sides of the pan to make removing the cookie crust easier.
In a medium bowl, add almond flour, coconut flour, flaxseed meal, melted vegan butter, maple-flavored monk fruit syrup, vanilla extract, and fine sea salt. Mix until combined.
Add the cookie crust mixture to the prepared baking pan and press it into an even layer.
Poke hole into the crust using a fork and bake for 10-12 minutes until lightly golden.
Set the cookie crust aside to cool.
Add peanut butter, coconut oil, cashew butter, brown sugar substitute, and vanilla extract to a small pot. Stir to combine.
Place the peanut butter mixture over medium-high heat and allow it to come to a boil. Stir the peanut butter mixture constantly to prevent it from burning.
Once it comes to a boil, cook for 2 minutes, stirring constantly. Remove the peanut butter caramel from the heat and pour it over the cookie crust.
Freeze the cookie crust for 30 minutes until it is firm. Cut the cookie crust into 16 bars.
In a microwave-safe medium bowl, add keto dark chocolate and coconut oil.
Using a microwave, melt the keto dark chocolate mixture in 30-second increments until it is melted and smooth. Make sure you stir the chocolate mixture after every increment. Let the melted chocolate cool for 10 minutes.
Dip each cookie bar into the chocolate using a fork. Make sure you let the excess chocolate drain off the bar. Place the Twix bars onto a parchment-lined baking sheet.
To create the chocolate decoration, drizzle any remaining chocolate over the bars using a spoon then sprinkle them with flaked sea salt. However, this is an optional step.
Freeze the Twix bars for 10 minutes. Serve the Twix bars immediately or store them in an airtight container in the fridge.
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