This time it’s a healthier twist on the non-vegan ‘Twix’. This recipe is super easy to make, and can be made gluten-free too.

Vegan “Twix” Bars



Cooking Time




For the Biscuit Base:

  • 3/4 cup plain flour
  • 1/2 cup cashew nuts
  • 1/4 cup sugar
  • 3 tablespoons coconut oil
  • 2 tablespoons cashew butter (or other nut butter of choice)
  • 2 tablespoons water

Caramel Layer:

  • 3 cups pitted medjool dates
  • 3 tablespoon coconut cream (solidified part from chilled canned coconut milk)
  • 1 teaspoon vanilla extract

Chocolate Layer:

  • 3/4 cup vegan chocolate


  1. Pre-heat the oven to 350°F and line a baking tray with grease-proof paper
  2. In a food-processor, blend together the flour, cashews and sugar, and pulse until a powder forms
  3. Then add in the coconut oil, water and nut-butter, and process again for a further 1-2 minutes until a loose dough forms
  4. Spread the ‘dough’ out evenly in the baking tray until it makes a square/rectangle (depending on shape of your tray) that is about 1cm in thickness
  5. Place this in the oven and bake for around 15 minutes (or until it starts to brown)
  6. Whilst the base bakes, place all the caramel ingredients in a blender and blend until it becomes a smooth paste
  7. Once the biscuit base has baked, then cooled for at least 15 minutes, spread the caramel evenly over the biscuit with a spoon
  8. Melt your chocolate then pour this over the caramel, and again, spread it evenly with a spoon
  9. Then, place the whole bar in the freezer for (at least) 15 minutes for the chocolate to solidify
  10. Then, cut into smaller bars and enjoy!


Storage: Sealed container in the fridge Gluten Free (if gluten flour used)