salted caramel vegan twix bars.

I’ve got about 12987345987 new recipes in the bank and I’m FINALLY getting around to posting some. I’m going to try and post one recipe per day over the next couple of weeks (minus this weekend…I’m flying to Toronto 🙂 ) to play catch up.

What have I been doing over the past few months? Everything. Trying to clue up the bits and bobs with the studio, working on some new content and of course, life in general. 2021 has been BUSY. I’m not complaining, but getting back into a routine is a nice change of pace.

Ok, so these vegan salted caramel twix bars are inspired from a recipe I found on Half Baked Harvest. Tieghan is a recipe queen. I changed things up to make them a little healthier and to put my own spin on things. I sweetened the caramel with dates, used almond butter for a nice protein bump and added some flaky salt to really give these that salted caramel flavour. Chef’s kiss. They are perfect for entertaining, can be frozen and thawed so it makes for a cute addition to a dessert tower at your next holiday party and you can prep them well in advance. We love a prepared girlie. Let’s get started on these shall we?

This recipe makes 2 8×8 pans of bars. You can choose the desired thickness of each bar but I like about an inch to an inch and half sliced and then cut the works in half so you get about a 4 inch bar. Once they’ve set, you can store them in a sealed container. When storing, I like to separate the layers with parchment paper to keep them from potentially sticking to each other. Store in the freezer for up to 3 months (I can guarantee that they will NOT last that long).

The recipe is posted below! Happy cookie making!


Les xx


salted caramel vegan twix bars.

A perfect cookie bar for your next holiday party!

  • Author: Lesley O’Neill


For the crusts:

1 1/2 cups oat flour 

1 cup unsweetened shredded coconut

3/4 cup almond flour

2/3 cup coconut sugar

1 cup unsweetened apple sauce

2 tbsp melted coconut oil

2 tsp vanilla

1 tsp almond extract

1/2 tsp sea salt

For the salted caramel layer:

14 pitted medjool dates (soak in hot water for 10-15 minutes)

1 cup almond butter

1/2 cup of coconut cream (the thick cream that separates in a can of refrigerated coconut milk) 

3 tsp vanilla 

1/2 tsp flaky sea salt

The chocolate layer:

1 1/2 bags of vegan chocolate chips (I use enjoy life semi-sweet chocolate chips but you could use dark chocolate here as well)

2 tbsp coconut oil

flaky sea salt (to sprinkle on top)


Preheat oven to 350F. Line 2 8×8 cake pans with parchment paper (Cut a strip long enough to over lap the pan for easy bar removal).

Make the crust. In bowl, mix all ingredients and knead with your hands until you form a thick uniform dough. Using a kitchen scale, divide the dough into two equal balls. Using your hands, press the dough into the edges of the pan until you get a flat uniform layer. Prick the dough all over with a fork. Bake at 350 for 12-14 minutes or until the crust begins to brown. Remove from heat and set aside to cool. Leave the baked dough in the pan.

Now make the caramel. In a high speed blender, add drained medjool date, almond butter, coconut cream, vanilla and salt. Blend on high scraping down the sides until you get a thick blended caramel. Divide the caramel and spread over both baked crusts. Use a spatula to smooth out the layer. Place both pans in the freezer to set. Ideally, you want the bars to set for 4-6 hours or overnight.

Make your chocolate layer. Melt the chocolate chips in a microwave safe glass dish along with the coconut oil. Heat in 45 second increments stir and continue until the chocolate has melted completely. Line 2 large cookie sheets with parchment paper. 

Remove your cookies from the freezer and using the overlapping parchment paper, lift the set bars onto a cutting board. I like to heat my knife with hot water and dry in between each cut. Use a large chef’s knife and cut 1- 1 1/2 inch strips. then cut each strip in half giving you a 4 inch long bar. A clean, warm knife will give you nice and tidy bars!

Using a fork, lower each bar into the chocolate and cover completely. You want to do this quickly as the bars are frozen and the chocolate will set quickly. Have some flaky sea salt on hand to top the cookie with as you transfer it to the parchment paper. once you’ve completed all of the bars, place the cookie sheets back in the freezer to set. The bars will be ready in 20-30 mins. 

Store in a container in the freezer separating each layer with parchment paper. Remove from freezer 20-30  mins before serving. Enjoy! 





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