Vegan twix bites are the perfect little treat to keep around for a sweet fix. They’re made with a shortbread crust, nut butter caramel and a layer of dark chocolate.
Vegan Twix Bites
Homemade chocolate bars are a must have in our freezer at all times, and these mini twix bites are my favorite newest addition. The recipe is a modified version of my vegan caramel bars and is the perfect sweet treat to have around.
These vegan twix bites are naturally gluten and dairy-free, and have a crisp shortbread crust with a creamy caramel center.
The crust is made from a blend of almond flour, coconut flour, coconut oil and maple syrup. The caramel is a mixture of cashew butter, almond butter, maple syrup, coconut oil and vanilla. All you do is bake the crust in mini muffin liners and top it with the creamy caramel and a layer of melted chocolate.
There’s no blender involved, and it comes together in about 30 minutes!
Ingredients for vegan twix bites
This recipe is made with just a few simple ingredients, most of which can be modified if needed. Here’s what you’ll need:
Shortbread Crust
- Almond flour
- Coconut flour or substitute cassava flour
- Coconut oil
- Maple syrup or honey
- Pinch of salt
Nut Butter Caramel
- Almond butter and cashew butter. I prefer to use a blend of the two, but you can easily use one type of your favorite nut butter
- Coconut oil- I always opt of refined coconut oil for a neutral taste
- Maple syrup
- Vanilla extract
Chocolate Layer
- Dairy-free chocolate chips
- Coconut oil
You can store the bites in the freezer for up to 2 months, so they’re the perfect make-ahead treat. We’ve been snacking on them all week and can’t get enough. I know you guys are going to love them!
More recipes to satisfy your sweet tooth:
Dark Chocolate Date & Nut Bars
Chocolate Peanut Butter Oat Cups
Gluten-free Brownie Bites
Vegan Twix Bites
Ingredients
Shortbread Base
- 3/4 cups almond flour
- 2 tbsp cassava or coconut flour
- 3 tbsp coconut oil
- 1 tbsp maple syrup
- Pinch salt
Caramel
- 1/4 cup cashew butter
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 3 tbsp melted coconut oil
- 1 tsp vanilla extract
Chocolate Layer
- 1/3 cup chocolate chips
- 1 tsp coconut oil
Directions
- Preheat the oven to 350 F
- In a bowl, combine the shortbread ingredients and mix together with a fork to create the crust.
- Grease a 24-count mini muffin pan with oil, or line each cup with strips of parchment paper- you should get about 16-18 minis. Add 1 tsp of the crust into each cup and flatten down with your finger.
- Bake the crust for 8-10 minutes. Remove from oven and let cool while you prep the caramel.
- In a large bowl, whisk together the nut butters, coconut oil, maple and vanilla extract until smooth. Pour 1 tsp of the caramel over the crust.
- In a microwave safe bowl, melt the chocolate chips with the coconut oil in 30 second increments until smooth. Pour the chocolate over the caramel layer.
- Place the tray into the freezer to set for at least an hour. Once frozen, pop the bites out of the molds by using a butter knife to loosen the edges.
- Keep stored in the fridge for up to 2 weeks, or freeze for up to 2 months.
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