Dairy-Free Twix Protein Bars
User Reviews
5
Dairy-Free Twix Protein Bars
Description
The Dairy-Free Twix Protein Bars feature a multi-layered preparation beginning with a cookie base baked from gluten-free flour, vegan vanilla protein powder, maple syrup, softened dairy-free butter, and coconut oil, pressed firmly in a baking dish. Baking until just golden ensures the base holds together. The caramel filling combines coconut oil, maple syrup, peanut butter, and protein powder, melted gently and set over the cooled base before freezing to harden. This creates a creamy, slightly sticky layer that contrasts with the firm cookie.
A chocolate coating made from melting chocolate chips with coconut oil is poured on top once the caramel is set, then chilled again to finish. The combination yields bars that echo the texture and layering of traditional Twix bars, offering protein and dairy-free ingredients suitable for restricted diets. The bars are chilled for storage and can be eaten cold or allowed to soften slightly.
For best results, adjust coconut oil amounts depending on the absorbency of the protein powder used, as some powders dry out the base or caramel more than others. Pressing the cookie dough firmly helps it hold structure. For quick topping, chocolate can be poured over bars rather than dipped individually. Bars store well in the refrigerator for about a week and recipe yields 24 small bars, consuming two bars per serving.
Ingredients
Cookie Base Ingredients:
- 1 cup gluten-free baking flour 1:1
- ½ cup vegan vanilla protein powder
- ¼ cup maple syrup yes you need both, 1 tablespoon
- pinch salt
- ¼ teaspoon baking soda
- ¼ cup dairy-free butter softened
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil melted, as needed
Caramel Ingredients:
- ¼ cup coconut oil melted, yes you need both, quantity: 1 tablespoon
- ¾ cup maple syrup
- ½ cup peanut butter Natural
- ½ cup vegan protein powder
- ⅛ cup vegan protein powder you need both
Chocolate Coating Ingredients:
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a 9x9 baking dish with parchment paper and preheat the oven to 350 degrees.
- In a large bowl, combine the dry ingredients.
- Add the softened butter and vanilla extract and mix together with a fork until a crumbly dough forms. Add melted coconut oil 1 tablespoon at a time, mixing in between. Add just enough oil until you are able to stick the dough together into one big ball.
- Transfer the dough to the parchment-lined baking dish and press the dough down evenly across the pan.
- Place in the oven and bake at 350 degrees for 13-15 minutes, until the edges just turn slightly golden.
- Meanwhile, prepare the caramel by adding the coconut oil, maple syrup, and peanut butter (or almond butter) into a small saucepan. Melt together on low heat then add the protein powder and stir until combined and remove from heat.
- Once the cookie base is done, pour the caramel layer on top then place it into the freezer. Freeze for at least 2 hours to allow the caramel to harden.
- Once frozen, remove from the baking dish by lifting on the parchment paper. Peel the parchment paper away and cut the cookie into bars.
- Melt the chocolate and coconut oil together in the microwave or using a double boiler.
- Line another baking dish with parchment paper. Dip the cookie bars into the chocolate to coat them evenly, then place them on the lined baking dish.
- Place the coated cookie bars into the fridge for 15 minutes to let the chocolate harden, then enjoy!
Notes
- The amount of coconut oil in the cookie base should be adjusted to just bind the dough into one ball, as protein powders vary in absorbency.
- Pea protein powders absorb more liquid and need more oil; coconut-based blends require less.
- Firmly press down the cookie dough in the pan to ensure the base holds together well after baking.
- Chocolate coating can be poured over cut bars as a time-saving alternative to dipping bars individually.
- Reduce sugar by using half the amount of melted chocolate or choosing sugar-free maple syrup without greatly affecting taste.
- Store bars in an airtight container in the refrigerator for up to one week; bars can be eaten chilled or slightly softened at room temperature.
- The recipe makes 24 small bars, with a recommended serving size of two bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 211mg | 9% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
