No-Bake Twix Bars- Made with an almond flaxseed shortbread crust and naturally sweetened, each bar packs 7 grams of protein! (vegan, gluten-free, grain-free)

We’re back with another no-bake dessert! Because it’s HOT and I’m not turning on the oven unless I absolutely have to.

These no-bake twix bars are my latest obsession and I have a feeling once you try them, they will become yours as well. They are surprisingly easy to make and only require 9 pantry ingredients. Chances are, you already have everything you need to whip up a batch of these bad boys!

No-Bake Twix Bars Ingredients

  • Almond Flour- I can’t recommend substitutions, other than maybe hazelnut flour, as you need a flour that is rich in moisture like almond flour. I have seen other versions of no-bake twix bars that call for coconut flour but that is an entirely different recipe so I don’t recommend using it here.
  • Vanilla Protein Powder-This adds flavor and protein to the recipe. I haven’t tested them without but you could try using 1/4 cup extra almond flour in place of the protein powder and omit the water to see how that works.
  • Ground Flaxseed-Helps bind the bars and adds healthy fats. Ground chia seed would be a possible replacement.
  • Pure Maple Syrup-Honey or agave nectar are possible substitutes.
  • Unrefined Coconut Oil-Using a fat that is solid at room temperature is key. While you could use a diary-free butter, I recommend sticking with coconut oil for best results.
  • Peanut Butter-Almond butter, cashew butter, sunflower seed butter or tahini are all good alternatives.
  • Vanilla Extract-Careful not to use too much if your vanilla extract is alcohol based.
  • Dark Chocolate-Using dark chocolate keeps the recipe dairy-free. Enjoy Life dark chocolate chips are my favorite.
  • Salt-I like my sweets fairly salty for good balance. Depending on how salty your nut butter is, you may want to reduce the salt or add more, to your personal taste.

How to Make Healthier No-Bake Twix Bars

  1. Combine ingredients for crust in a large bowl. Stir until a dough forms. Transfer to lined loaf pan and press down to form a crust. Place in freezer.
  2. Combine the ingredients for the caramel layer in the same bowl. Stir to combine. Pour over shortbread crust. Return to freezer.
  3. Melt the chocolate chips. Stir until smooth. Pour overtop caramel layer and freeze again, for about 30 minutes, until chocolate is set.
  4. Slice into bars and enjoy!

More Healthier No-Bake Treats to Try

Healthier No-Bake Twix Bars

Made with an almond flaxseed shortbread crust and naturally sweetened, each bar packs 7 grams of protein! (vegan, gluten-free, grain-free)

Servings: 12 bars

For the Shortbread Crust

  • 1 cup almond flour, not almond meal
  • ¼ cup vanilla protein powder, I use plant-based protein powder
  • 2 tablespoons ground flaxseed
  • 2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil, unrefined
  • ½ teaspoon salt
  • 2-3 tablespoons water

For the Caramel Layer

  • ½ cup natural peanut butter, should have drippy texture; can sub preferred nut/seed butter
  • 2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil, unrefined
  • ½ teaspoon vanilla extract

  • Line a standard loaf pan (8.5 x 4.5-inches) with parchment paper and set aside.

  • In a large bowl, combine almond flour, protein powder, ground flaxseed, and salt. Whisk together. Pour in the maple syrup, melted coconut oil and 2 tablespoons of water. Stir together until a dough forms. If it is too dry and crumbly, add another tablespoon of water.

  • Transfer the dough to the lined loaf pan. Using a spatula, press down and out to form an even layer of crust. Place in the freeze while you prepare the caramel layer.

  • In the same bowl, combine the peanut butter, maple syrup, melted coconut oil and vanilla. Stir to combine. Pour overtop of the shortbread crust. Using a spoon, smooth it out to the sides. Transfer back to the freezer while you melt the chocolate layer.

  • In a small bowl, combine the chocolate chips and melted coconut oil. Melt in the microwave in 10 second increments, or with the bowl placed n a large pan with a few inches of boiling water. Heat until chocolate chips begin to melt. Stir until smooth. Pour overtop of the caramel layer and spread to edges. Freeze again for about 30 minutes, until chocolate has set.

  • Slice into 12 bars then transfer to an airtight container. Store in the freezer for up to several months, although they probably won’t last more than a few days. 🙂

Nutrition Facts are for 1 bar if you cut the recipe into 12 bars. The information will vary depending on specific ingredients you choose.

Calories: 189kcal, Carbohydrates: 13g, Protein: 7g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 5mg, Sodium: 114mg, Potassium: 141mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1IU, Vitamin C: 0.04mg, Calcium: 70mg, Iron: 1mg

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!