Vegan Twix

Vegan Twix Recipe

By Loving It Vegan

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 20 minutes


For the Shortbread Base:

1 cup All Purpose Flour (125g)

1/4 cup White Granulated Sugar (50g)

1/4 tsp Salt

1/2 cup Vegan Butter (112g)

For the Caramel:

1/2 cup Coconut Butter (120ml) Melted*

1/2 cup Maple Syrup (120ml)

1 tsp Vanilla Extract

For the Chocolate Topping:

2 and 1/4 cups Chopped Vegan Chocolate or Vegan Chocolate Chips (400g)

1 tsp Coconut Oil


1Preheat the oven to 350°F (180°C). Spray a 9x5 inch loaf pan with non-stick spray and line it with parchment paper leaving overhang over the sides.

2Sift the flour into a mixing bowl and add the sugar and salt. Add the vegan butter and mix in with your fingers. It will first go crumbly and then gradually form into a dough.

3Press the dough evenly into the bottom of the prepared loaf pan.

4Place into the oven to cook for 20 minutes until lightly browned on top. Leave on the counter to cool completely before adding the caramel.

5Add melted coconut butter to a bowl and then add the maple syrup and vanilla and stir in. Pour over the shortbread base and smooth down. Place into the freezer to set.

6When the caramel has set firmly, lift the twix out of the loaf pan using the parchment paper overhang. Cut into 10 bars and place them onto a parchment lined baking tray.

7Melt the vegan chocolate or chocolate chips in the microwave by microwaving and then stopping to stir every 30 seconds until entirely melted. Stir in the coconut oil.

8Dip the twix bars in the chocolate so that they are fully covered in chocolate and then place onto a parchment lined baking tray. Be careful to do it fast so that the bars don't break up in the warm chocolate.

9When all the bars are covered in chocolate, use the remaining chocolate to patch up any gaps in coverage and to drizzle over the top of the bars and then let them set in the fridge.

10When set, transfer to a container and keep them stored in the fridge where they will last for at least a week.

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