Vegan Twix Bars
These layered candy bars deliver everything you love about the classic original — buttery shortbread, sticky caramel, and a snappy chocolate shell — without a single animal product in sight. The shortbread comes together in a food processor using vegan butter, flour, and a touch of vanilla, then bakes into a golden, crumbly base that holds up beautifully under the layers. Instead of a dairy-heavy caramel, blended Medjool dates with full-fat coconut milk, coconut oil, and maple syrup create a thick, luscious filling that is genuinely hard to distinguish from the real thing. Vegan chocolate chips melted with a little coconut oil give you that glossy, satisfying coating that sets firm and snaps just right. A pinch of flaky sea salt on top takes the whole thing from homemade treat to something that looks like it came from a specialty shop. The recipe makes 16 bars, so it's a great option for sharing at parties, gifting, or just keeping a stash in the fridge for the week. If you've ever felt like indulgent candy bars were off the table for you, this one is proof they absolutely are not.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
For the shortbread crust
- 1 ½ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ tsp fine salt
- ½ cup vegan butter, cold and cubed
- 1 tsp vanilla extract
For the caramel
- 2 cups medjool dates, pitted
- ¼ cup full-fat coconut milk
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- ½ tsp fine salt
For the chocolate coating
- 1 ½ cups vegan chocolate chips
- 1 tbsp coconut oil
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a food processor, combine the flour, powdered sugar, and salt for the crust. Pulse 3–4 times to mix. Add the cold cubed vegan butter and vanilla extract, then pulse until the mixture resembles coarse, damp sand and holds together when pressed between your fingers, about 10–12 pulses.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!