Twix Bars ★★★★★1 review

Better than the original, dont believe us? Just try it!



  • 1 cup almond meal
  • 1/4 cup coconut flour
  • 1/3 cup quick oats
  • 1/2 tsp salt
  • 2.5 Tbsp rice malt syrup
  • 1/4 cup coconut oil, melted


  • 1/2 cup raw cashews, soaked for a minimum of 4 hours
  • 9 Medjool dates, pitted
  • 2 Tbsp rice malt syrup
  • 1/4 cup coconut oil, melted
  • 1 Tbsp maca root powder (optional)
  • 1 Tbsp mesquite (optional, or add more maca root)
  • 1/2 tsp salt
  • 1/4 cup almond milk


  • 100g/3.5oz bar dark, vegan chocolate
  • 1 tsp coconut oil


  1. Pre-heat your oven to 150 degrees celsius
  2. MAKE THE BASE; Combine your base ingredients in a food processor, pulsing until your ingredients combine.
  3. Press your mixture into your chosen cake tin (we used a standard sized silicone banana bread loaf pan). Cook for 20 minutes, or until lightly golden brown on top. Set aside to cool.
  4. MAKE THE CARAMEL; Combine all of your dry caramel ingredients in a high-speed blender, blending for 30 seconds or until uniform. Add in your dates, coconut oil & rice malt syrup. Blend again until completely smooth.
  5. Pour your caramel layer over the base, and set in the freezer for a minimum of 4 hours.
  6. Once your twix bars have set (the caramel will be hard to the touch), cut them up bite sized bars. Set again in the freezer while you get your chocolate coating ready.
  7. COVER IN MELTED CHOCOLATE; Add chocolate and coconut oil to a heat-proof bowl. Place bowl over a simmering pot of hot water, and stir until melted. Remove chocolate from heat and allow to cool for 5 minutes.
  8. Dip each twix bar into melted chocolate, ensuring you coat the entire bar. Place on a lined tray. Once all bars have been dipped, set again in the freezer for 20 minutes.

NOTE; store in an air-tight container in the fridge. Enjoy!

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Guest Blogger Kath and Jade

Sisters Kath and Jade, both passionate about food, hope you enjoy their recipes. See all recipes by Kath and Jade

Leave a Rating or Comment

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  • Julia ★★★★★
    10 July 2017

    Num num. My 14 yr old son loved them❤️