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Healthy Twix Bars

copycat Twix bars!

Lately, things have gotten entirely too healthy around here. Roasted vegetables? Lentil stew? Baked oatmeal? If it is true that this is the Healthy Dessert Blog, where are all the desserts?

Where is all the CHOCOLATE?

Homemade Copycat Twix Bars!

Oh there it is.

When I compiled my candy recipes into the Healthy Chocolates & Candy page, many of you lamented the absence of a healthier copycat Twix bar. I put it on the to-do list, but the list keeps growing longer and longer… Luckily, my incredibly-talented friend Leanne agreed to take on this healthy-Twix-bar challenge, for the benefit of all of us!

Please welcome Leanne and her allergy-friendly, gluten-free Twix bars:

Hi Everyone! My name is Leanne Vogel. I’m a holistic nutritionist and the lady behind Healthful Pursuit – a space where I share my pursuit of self-discovery through allergy-free recipes, travel, and a whole lot of yoga.

I’m super stoked to be here with you guys today. I’ve had to pinch myself multiple times as I prepared this post. Katie is one of my favorite bloggers so to be here sharing a recipe with you is a bit too exciting for words!

vegan twix bars

The food we surround ourselves with has a dramatic impact on the way that we live out our lives. If we feel good about what we’re eating, if food makes us feel like we can accomplish anything and gives us a sense of balance, we’ll be so much more open to the experiences life has for us. And ya, this includes finding a replacement to our favorite candy bars.

What’s more indulgent than creating your very own a vegan and gluten-free homemade Twix bar?

I couldn’t think of anything else either.

healthy twix bars

Healthy Twix Bars

(makes 12 bars)

  • 1/2 cup white rice flour or buckwheat flour or sorghum flour
  • 1/2 cup arrowroot or tapioca
  • 2 tbsp evaporated cane juice or regular sugar or coconut sugar
  • 3 tbsp sunflower seed butter (or another nut or seed butter)
  • 2 tbsp virgin coconut oil
  • 1 tbsp freshly ground flax mixed with 2 tbsp water (Allow to sit for 5 minutes before using.)
  • 1 tbsp pure vanilla extract

Caramel:

  • 100g pitted dates (approximately 6 dates)
  • 3 tablespoons sunflower seed butter (or another nut butter of choice)
  • 1 tsp water
  • pinch salt

Chocolate Coating:

  • 3/4 cup chocolate chips

Preheat oven to 350F and line a cookie sheet with parchment paper. Set aside. Begin by preparing shortbread. Add first three ingredients 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. The dough should stick together well.

Shape dough into twelve 3-inch cookies. To do this, scoop out about 1 1/2 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. Place cookies in the preheated oven for 10-15 minutes until tops are slightly cracked and sides are golden. Set aside to cool. 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.

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. 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.

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 excess 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.

View Nutrition Facts

homemade twix bars

vegan-gluten-free-twix-4

Leanne’s question of the day: How do you create balance in your life?

Link of the Day:

healthy mounds bars
……….Copycat Mounds Bars

4/5 (1)

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Published on January 11, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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178 Comments

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  1. Joy @ Caspara says

    Actually I’ve really been enjoying the healthy recipes! I made the lentil stew last night, and it was so good, I was just thinking I should look to see if I have enough ingredients to make it again today for lunch!!
    But I’m happy to see the chocolate return, too. 😉

  2. sailorwind says

    These look amazing! My one question – could I throw some chia seeds in a food processor and use those instead of the ground flax seeds?

    • Leanne @ Healthful Pursuit says

      Heck yes you could, great question. Just use 2 teaspoons of ground chia instead of 1 tablespoon of ground flax. Mix with the same amount of water and you’re good to go! I’d love to know how you like them when you give the recipe a shot!

  3. Alanna says

    Wow, these look SO yummy, and I love the step-by-step photos on the nutrition page! Twix are definitely one of my favorite candy bars. I’m hoping someone will try this with regular flour and have success, since I’m unfamiliar with the types of GF flours listed!

  4. Carissa says

    I cannot wait to make this!!! I absolutely looove twix, and I bet these taste so much better than the original 🙂 Thanks for sharing!

  5. Anna @ The Guiltless Life says

    This is AWESOME! I can see myself tripling or quadrupling the recipe, making a whole batch and then putting in the freezer – it’s probably not something I want to make all the time but that’s the same with any homemade candy bar. When you realize the effort that goes into it, you eat less! Haha. They look amazing!

  6. Kristen says

    num num num 😉 So just wondering though, can other flours be subbed here? Is the sorghum/rice/buckwheat + arrowroot/tapioca starch combo so it’s gluten free? (So then you could just use 1 cup of other type of flour? Or is a least a little starch needed?) I’m wondering if I could use some spelt or whole wheat flour instead since I don’t have the flours listed and I already have like 5 types of flour!

  7. anonymous says

    These look wonderful! Katie, thank you for highlighting a gluten-free blogger. I’m always interested in new gluten-free recipes, and I like what I see so far from her site. Leanne, you have a new fan in me.

    • Christi says

      don’t use oat flour: oats get either mooshy or spongy when you cook them (think oatmeal) rice and sorghum are much more grainy substances and tend to be crispy and or crumbly like the cookie part of a twix bar. if you have a flour mill or food processor you can make your own rice flour by grinding up uncooked rice. hope this helps!

      • trajayjay says

        thanks for saving me from ruining a recipe, I hate when I sub something in for an ingredient because i don’t have the listed ingredient on hand, then the recipe doesn’t come out right.

      • Laura says

        By uncooked rice… Do you think instant rice would work? I got a food processor for my birthday and did not know this!

        • Christi says

          I don’t know: the liquids added might make the instant rice cook spongy
          unlike whole uncooked rice (density difference). I wouldn’t try it: but if
          you are the adventurous type, go for it! You might discover something
          awesome! You could always google it: Google knows all! 😉

    • Karen says

      I actually like when Katie does guest posts. I’m interested to see what blogs and recipes from others that SHE likes :).

    • Harsha says

      What a mean thing to say…..the recipe looks great and I am sure it will come out really well. Leanne has put so much of effort into making something fabulous for us and you could at least give it a try before making such comments.

  8. Alyx says

    Wow these are amazing! What a unique set of ingredients. I’m not a huge fan of caramel, so I’m excited to try Leanne’s substitution! Can’t wait! 🙂

  9. Jennifer @ Peanut Butter and Peppers says

    I think I’m going to leave work early so I can go to Whole Foods and get arrowroot powder, or do you think cornstarch would wokr? This is a fantstic recipe!!!!!!

  10. Angela says

    This is so brilliant! I know everyone starts the new year trying to get healthy, and I am no exception. I can’t wait to try these!

  11. Grace says

    Hi there! I am a huge fan of Twix and you don’t even know how excited I was when I saw the work “TWIX” in the headlines!! I was wondering though, are the nutrition facts based on the entire recipe of 12 bars? Or is it per serving? And if so, what is the serving and how many bars is the nutrition info based on?

    And I totally agree, more candy bar recipes are needed!! We need more! Kit-kat, snickers, milky way, and cookies’n’creme chocolate are my main thing besides twix! haha 🙂 will you be posting any of those recipes?

    Thanks!
    -Grace 🙂

    P.S. ChocolateCoveredKatie! You are a lifesaver! Love your blog 🙂

    • Leanne @ Healthful Pursuit says

      Hi Grace – so glad that the headline got you all excited! To answer your questions, the recipe makes 12 bars, the nutrition facts are for 1 of those bars.

      I used to love that cookies n’ creme chocolate bar. Oh the memories!

      • Grace says

        Thanks! I will definitely be making these soon! This definitely seems healthier since it uses all natural ingredients!

        Do you think you or Katie will ever make a recipe for cookies’n’creme chocolate? You would be my hero if you did!! 😛

        -Grace 🙂

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