I've seen giant remakes of these chocolate bars all over YouTube and Pinterest lately, so you all know what had to happen next! A giant vegan Twix bar!

There's just something so tempting about making a supersized version of an old favorite. While those I've seen so far are made using dairy, eggs, and other animal-derived products, I've created an easy vegan version that I hope you'll try at home!

Giant vegan twix chocolate barPin

You can be guaranteed that this dessert will be a firm favorite amongst friends, and family. Just try giving it to your non-vegan family and what them be surprised! This whopper of a dessert can be made in advance for special occasions and events such as birthday parties (I'm sure kids would love this!), or you could just make it for yourself and keep a healthy stash in your freezer for those days when you need your chocolate fix. Of course, you could also share.... but I'm not here to judge.  

What to expect from this recipe

  • Easy to make
  • Decadent and rich
  • Tastes very close to the original version
  • Egg-free, dairy-free, and easily adapted as gluten-free
  • Perfect for larger gatherings
  • Makes a HUGE batch so is great for keeping a stash in your freezer
  • Ingredients can be halved to make a smaller version
  • Can be enjoyed chilled/frozen/semi-frozen

Giant vegan twix chocolate barPin

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!). Or even better, if you have a little more time to spare why not try making your own vegan dairy-free milk chocolate. 

Giant vegan twix chocolate barPin

More vegan candy recipes

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Giant Twix Bar (Vegan)

5 from 7 votes
PREP TIME: 45 mins
COOK TIME: 6 hrs
TOTAL TIME: 6 hrs 45 mins
Servings: 20
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Description

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!).

EQUIPMENT

12”x4” loaf tin with a removable base

Ingredients

BASE

  • 3 cups (336 g) ground almonds
  • ½ teaspoon (2.5 g) Himalayan pink salt
  • 1 teaspoon (5 ml) vanilla extract
  • cup (80 g) creamed coconut, or coconut butter, melted
  • cup (72 g) coconut oil, melted
  • ¼ cup (60 ml) pure maple syrup

CARAMEL

  • 24 (576 g) medjool dates, pitted
  • ½ cup (118 ml) soy milk, or other plantbased milk
  • cup (80 g) light tahini
  • ¼ cup (60 ml) pure maple syrup
  • 3 tablespoons (44 g) maca powder
  • 2 tablespoons (30 g) coconut oil, melted
  • ½ teaspoon (2.5 ml) vanilla extract
  • ½ teaspoon (2.5 g) Himalayan pink salt
  • 2 ½ cups (438 g) vegan chocolate, split into 3 parts, for coating

Instructions

  • 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 that 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 workbench 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 it 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 it 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.
  • Store in an airtight container in your fridge and consume within a week, or alternatively freeze.

Video

Nutrition

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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