Pumpkin Spice Vegan Twix Bars

Pumpkin Spice Vegan Twix Bars

Healthy Peanut Butter Twix Bars (vegan & gluten free)


For the shortbread base:

  • 1 ½ cups packed fine blanched almond flour @bobsredsmill
  • 3 tablespoons melted and cooled coconut oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


For the peanut butter layer:

  • ⅔ cup natural peanut butter @lastofoods
  • 1/3 cup pure maple syrup
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt


For the chocolate layer:

  • 3/4 cup chocolate chips, dairy free if desired
  • 1 tablespoon coconut oil



Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. (It’s important to use an 8x8 inch) In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. 


Mix together until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.


Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust. 


Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter orin freezer for 15-20 minutes, to speed up the process.


After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted.


.Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.


Remove bars from pan and cut into 16 bars (that resemble twix bars). 


Enjoy! Bars should be kept covered in the fridge until ready to serve.

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