A Twix is almost everyone’s all-time favourite candy. This recipe starts with that awesome cookie base and you get the caramel in the middle and the chocolate on top. The first thing is making the cookie crust, in a large bowl, add almond flour, a little bit of coconut flour, oil and maple syrup. Stir everything up. Almond flour and coconut flour are the best because they are grain-free and great for people that are gluten-free. ey also add an extra texture that you won’t get fro normal flour.

Once your crust is ready, place in an 8 by 8-inch pan lined with parchment paper. Mae sure the cookie base is really nice and smooth and even in one single layer. Bake that off at 350 degrees Fahrenheit for about 13 minutes. Once done, set it aside to cool. For the caramel layer, add almond butter in a bowl and a little bit of maple syrup. Add the coconut oil and the flavouring which are vanilla and salt. Mix all that up until shiny and smooth ad everything is even,y combined.

The next thing you need to do is layer the caramel on top of teh cookie crust, just like you would in a normal Twix. You are just looking for an even layer of caramel spreading evenly with a spatula. Get that in the refrigerator for about 30 minutes and make the chocolate layer. In a large bowl, you will add sifted cocoa powder, coconut oil, maple syrup and salt then mix together with a whisk.

The next thing you will do is put that on top of the caramel layer to complete the Twix. Spread it until nice and smooth then place in the fridge until it hardens then cut it into bars or any shape you want.


  • 2 cups (8oz/240g) almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup (2 ½ floz/71ml)) coconut oil, melted
  • 1/3 cup (4oz/115g) maple syrup
  • 1 teaspoon vanilla

Caramel Ingredients;

  • 1/2 cup (4oz/115g) creamy almond butter
  • 1/3 cup (2 ½ floz/71ml) coconut oil, liquid
  • 1/3 cup (4oz/115g) maple syrup
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Chocolate Ingredients;

  • 1/4 cup (2 floz/57ml) coconut oil, liquid
  • 1/4 cup (1oz/28g) cocoa powder
  • 2 tablespoons pure maple syrup
  • 1/8 teaspoon salt


  1. Preheat your oven to 350oF (180oC) and line an 8×8 pan with parchment paper.
  2. In a medium bowl combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined.
  3. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown.
  4. Let cool while preparing the next layer.
  5. In a medium bowl combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth.
  6. Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
  7. Once the caramel mixture is hardened, prepare the chocolate mixture.
  8. In a medium bowl, combine coconut oil, cacao powder, maple, and salt.
  9. Mix until smooth and pour over the caramel layer. Refrigerate until hardened, about an hour.
  10. Once the chocolate is set, gently remove from the parchment paper.
  11. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
  12. Store in fridge for up to a week or in the freezer for 1 month.