Description
These Homemade Vegan Peanut Butter Twix Bars are a no-bake dessert featuring a soft shortbread base, creamy peanut butter caramel, and a rich chocolate topping. They’re easy to make, gluten-free, and perfect for snacking or sharing.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup melted coconut oil
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 3/4 cup natural peanut butter (creamy and unsweetened)
- 1/4 cup maple syrup
- 2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup vegan dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a 9×5-inch loaf pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt to form a dough.
- Press the dough evenly into the bottom of the pan and freeze for 10–15 minutes to set.
- In another bowl, whisk together peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt until smooth.
- Pour the peanut butter caramel over the chilled base and spread evenly. Freeze again for 15 minutes.
- Melt chocolate chips with coconut oil using a microwave or double boiler, stirring until smooth.
- Pour chocolate over the caramel layer and tilt the pan to coat evenly.
- Chill in the fridge for at least 30 minutes or until firm. Then slice into bars and serve.
Notes
- Fully chill the bars before slicing to avoid crumbling.
- Use oat flour and sunflower seed butter for a nut-free version.
- Store in the fridge for up to a week or freeze for longer storage.
- Let bars sit at room temperature a few minutes before serving for softer texture.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 8g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
