Vegan Paleo Twix Bar
Vegan Paleo Twix Bar

Vegan and Paleo Healthy Twix Bar Recipe

These easy, healthy, vegan take-on the traditional Twix bars are made with an almond flour base, maple caramel centre, and dark chocolate topping. They keep for up to two weeks in the fridge and suitable for many different diets including gluten-free, grain-free, vegan, paleo and refined sugar-free.


The base:

  • 125g of almond flour
  • 2 tbsp melted coconut oil
  • 2 tbsp of maple syrup
  • 1tsp vanilla extract
Almond Caramel Filling:
  • 120g of almond butter
  • 80g of maple syrup
  • 2 tbsp of melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp of salt
  • 150g of dark chocolate 70% plus



1. Preheat oven to 180C and line a 8×8 baking pan with baking paper.
2. In a  bowl mix the ground almond flour, maple syrup, coconut oil, vanilla and salt. Mix together until you get a crumbly texture. Add it to the baking pan and press down until firm. Pop in the oven and bake for 10 mins.
3. In a separate bowl, make the almond caramel topping. Mix the melted coconut oil, almond butter, maple syrup, vanilla and salt. Pour over the just baked crust. If it is too thick, you can heat the caramel mixture to make it easier to pour.
4 . Put in the freezer to set for 30 minutes.
5. To make the chocolate topping melt the dark chocolate and pour oven the now set and cold bottom and caramel layer. Spread evenly until covered.
6. Put back in the fridge for 20 minutes.
7. When set and cooled properly, cut the bars into Twix size and shape and enjoy!

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Hi there

London Nutritionist Clarissa Lenherr

I’m Clarissa, a registered nutritionist (mBANT) and workplace wellness expert. In my Harley St. London practice, I have helped hundreds of clients reach optimal health through creating sustainable, effective habits and dietary adjustments. My aim is to empower people with the skills, tools and knowledge to take their health into their own hands and feel the happiest, healthiest versions of themselves. Featured in The Daily Mail, Women’s Health, The Telegraph, and more.





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