Plant-Based Tahini Twix Bars (WFPB, Refined Sugar-Free, Vegan)

If you loved Twix bars growing up, you’re going to fall hard for this plant-based version. These Tahini Twix Bars are chewy, creamy, chocolatey, and sweetened with dates and maple syrup instead of refined sugar. They’re dairy-free, egg-free, and if you’re like me you might eat the whole pan in one day.

My favorite way to make these is using a candy bar mold for that classic shape, but I’ve included an easy shortcut method using an 8×8-inch pan—same flavor, less fuss.

❤️ A Little Backstory

I originally made these Tahini Twix Bars as a thankful treat for one of my friends who eats your average normal food and is not plant-based. She took one bite and immediately asked for the recipe—she couldn’t believe they were dairy-free and sweetened with dates! That’s when I knew I had to share them here. They’re the kind of dessert that feels indulgent and you can share with anyone but is made with wholesome ingredients you can feel good about.

🍪 Ingredients

Cookie Layer

• ¾ cup almond flour
• ¾ cup all-purpose flour
• ¼ cup tahini (can sub any nut/seed butter)
• 3 tablespoons maple syrup
• ¼ teaspoon salt

Caramel Layer

• 8 Medjool dates, pitted
• 3 tablespoons maple syrup
• 1/2 cup water
• 2 tablespoons cashews (or sub 1/2 C plant milk and leave out cashews and water)
• ½ teaspoon vanilla extract
• Pinch of salt

Chocolate Layer

• 1 cup dairy free chocolate chips*
• 1 teaspoon coconut oil*

*Halve the chocolate and coconut oil if you’re only pouring it over the top instead of coating the whole bar.

🔪 Instructions

Step 1: Make the Cookie Layer

1. Preheat your oven to 300°F (150°C).
2. In a mixing bowl, combine almond flour, all-purpose flour, tahini, maple syrup, and salt. Mix until crumbly but sticky enough to press together.
3. Press firmly into a candy bar mold or evenly into a lined 8×8-inch pan.
4. Bake for 30–35 minutes, or until lightly golden and firm to the touch.
5. Let cool completely before adding the caramel layer.

Step 2: Make the Caramel

1. Soak dates and cashews in hot water for 10 minutes (skip this if using a high-speed blender).
2. Drain and blend dates, maple syrup, soaked cashews, vanilla, salt, and ½ cup water until smooth. Add more water, 1 tablespoon at a time, only if needed for blending.
3. Spread the caramel evenly over the cooled cookie base.
4. Place in the freezer for about 30 minutes, or until firm.

Step 3: Add the Chocolate Layer

1. Melt chocolate chips and coconut oil together in the microwave (30-second increments, stirring in between) or using a double boiler.
2. If using molds: Pop the frozen bars out, then dip or drizzle with melted chocolate.
3. If using a pan: Pour melted chocolate over the caramel layer and spread evenly.
4. Return to freezer for 30 minutes, or until chocolate is set.

❄️ Storage

Keep bars stored in an airtight container in the fridge for up to 5 days.

📝 Tips & Variations

• Use peanut butter or cashew butter instead of tahini for a different flavor.
• Sprinkle flaky sea salt on top of the chocolate for a salty-sweet finish.