Pecan Twix Bars (Vegan, Gluten free)
These pecan Twix bars are a healthier version of the nostalgic candy we all love! They are vegan, gluten free, and refined sugar free with a layer of shortbread, gooey nut butter caramel, crunchy pecans, and a chocolate coating.
Ingredients
Almond flour Shortbread Base
- 1 1/2 cups + 2 tbsp Almond flour
- 3 tbsp coconut oil melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Caramel filling
- 3/4 cup pecan butter *can sub cashew or almond butter
- 1/3 cup maple syrup
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- pinch of sea salt
- 1/2 cup chopped pecans
Chocolate coating
- 2 cups chocolate chips (milk or dark)
- 1 tbsp coconut oil *Optional, but helps thin the chocolate making it easier to dunk the bars.
Oat flour shortbread base option
- 1 cup rolled oats
- 1/4 cup +1 tbsp coconut flour
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- Preheat oven to 350f. Line a standard bread loaf pan with parchment paper. (My pan is 9×5 and 8½ x 4½)
- Combine the shortbread ingredients together until dough forms. Press the dough into the bottom of the lined loaf pan.
- Bake for 10-12 minutes until the edges are golden. Let cool completely.
- Mix together the caramel ingredients until creamy and smooth. Add the chopped pecans to the top of the shortbread base.
- Then pour the caramel over the pecans, spreading it out evenly. Place in the freezer for 1-2 hours until firm enough to cut into pieces.
- Once firm, line a cookie sheet with parchment paper. Add the chocolate to a heat-proof bowl with the oil. Heat in 30 second increments, stirring well between each, until completely smooth.
- Cut them into bars. Then dip each one in the chocolate, placing it on the cookie sheet. Return to the freezer for 3-4 hours to fully set up before enjoying.
Notes
Store leftovers in an air-tight container in the freezer.