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giant twix bar on wooden board.

Giant Twix Bar (Vegan)

5 from 5 votes
The recipe consists of 3 parts; the shortbread biscuit base, followed by a sticky sweet date caramel and a smothering of vegan chocolate. I've used store bought vegan dairy-free "milk" chocolate for this recipe because I wanted to keep it as quick as possible. But if you can't find any dairy-free chocolate, you could always go for a dark chocolate coating (most dark chocolates are vegan by default, just be sure to check the labels!).
Prep Time 45 mins
Cook Time 6 hrs
Total Time 6 hrs 45 mins
Servings 20


  • 12”x4” loaf tin with a removable base



  • 3 cups ground almonds
  • ½ tsp Himalayan pink salt
  • 1 tsp vanilla extract
  • cup creamed coconut or coconut butter, melted
  • cup coconut oil melted
  • ¼ cup pure maple syrup


  • 24 medjool dates pitted
  • ½ cup soy milk or other plantbased milk
  • cup light tahini
  • ¼ cup pure maple syrup
  • 3 tbsp maca powder
  • 2 tbsp coconut oil melted
  • ½ tsp vanilla extract
  • ½ tsp Himalayan pink salt
  • 2 ½ cups vegan chocolate split into 3 parts, for coating


  • To make the shortbread base begin by preheating your oven to 150°C.
  • Add the ground almonds and salt to a large bowl and stir.
  • In a separate bowl combine the maple syrup, coconut oil, vanilla extract and creamed coconut. Gently mix using a fork or a whisk.
  • Add the wet ingredients to the dry ingredients and bring them together into a dough using your hand.
  • Once the dough is smooth, roll it into a large ball, cover and place in the fridge to chill for an hour or so.
  • Roll out the dough between 2 sheets of parchment paper to approximately ½ inch in height.
  • Cut the shortbread biscuits to size (slightly less than the diameter of your loaf tin), and pierce each biscuit using a fork.
  • Bake for 15-20 minutes and allow to cool completely.
  • To make the caramel add all the ingredients to your high speed blender and blitz until smooth without lumps.
  • Line your bread/baking tin with 2 large strips of parchment paper, ensuring it covers the entire surface. Secure the sides with clips or tape.
  • Melt ⅓ of the chocolate by placing it into a bowl which sits on top of a saucepan of simmering water. (ensure no water gets into the chocolate).
  • Pour the chocolate into the base of your tin and tap the tin on your work bench to get rid of any air bubbles. Place in the fridge to set for at least 30 minutes or until set.
  • Add the caramel (holding back approximately 2 tablespoons) on top of the chocolate a spread out using your spatula.
  • Add a layer of the shortbread biscuits, followed by the remaining 2 tablespoons of caramel which act a s a glue to secure the next layer. Add a second layer of shortbread biscuits.
  • Melt another ⅓ of your vegan chocolate and pour in on top and down into the edges of the chocolate.
  • Freeze for a minimum of 4 hours (or overnight).
  • Gently remove the twix log from the tin, removing the parchment paper. If the caramel looks uneven, you can smooth it out using a spatula.
  • Very carefully sit the twix on top of two glasses in order to elevate it before covering in chocolate.
  • Melt the remaining ⅓ of vegan chocolate and pour on top of the twix log, working quickly to smooth out the sides with your spatula.
  • Use a spoon to swirl the top of the log to give that real chocolate bar effect.
  • Refrigerate until the chocolate has set.
  • To cut, heat your knife in some hot water to help it melt through the top layer without the chocolate breaking apart.
  • tore in an airtight container in your fridge and consume within a week, or alternatively freeze.



Calories: 412kcal | Carbohydrates: 47g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 123mg | Potassium: 292mg | Fiber: 6g | Sugar: 36g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 3mg
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