Vegan Birthday Cake Twix Bars (Paleo, Gluten free)
These vegan birthday cake twix bars are a fun spin on my classic twix recipe. They have an almond cookie base, caramel filling, covered in a white chocolate sprinkle topping and are vegan, gluten free, and paleo friendly! With a little almond extract, mixed with the white chocolate and sprinkles, these are giving all the birthday cake flavor vibe!
Ingredients
Base
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 tsp each almond extract + vanilla extract
- pinch of sea salt
Filling
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 3 tbsp melted coconut oil
- 1/8 tsp almond extract
- 1/2 tsp vanilla extract
Topping
- 1 1/3 cups white chocolate
- 1 tsp coconut oil
- 1/4-1/3 cup sprinkles
Instructions
- Preheat oven to 350F. Line a small 6x6 dish with parchment paper. You can also use a bread loaf pan but your bars will be thinner. You may need to double the recipe.
- Combine the base ingredients until dough forms. Press into the lined baking dish. Bake for 10-12 minutes, until golden around the edges. Let cool completely.
- Mix together the filling ingredients in a small bowl. When the crust is cooled, spread the filling over it.
- In another small bowl, melt the white chocolate and coconut oil together until smooth. Then stir in the sprinkles. Pour the white chocolate over the filling, tilting the pan to ensure it covers the entire filling.
- Place in the freezer for 2-4 hours, before cutting into bars. Store in the freezer in an air-tight container.