Twix bars (vegan and gluten free)

I am very proud to say that this post is the result of a collaboration with the brand Tescoma! It’s with even more pride that I say it’s the first real collaboration that this blog has had 🙂 I hope it’s the first of many and nothing better to celebrate than a well-known but healthy (obviously) sweet 😀

You will need (8 bars):

Cookie layer: 

  • 110 grams of peanut or almond butter;
  • 2 tablespoons of oat;
  • 1 tablespoon of agave;
  • 1/2 teaspoon of vanilla essence.


  • 2 dark chocolate tablets (vegan).


  • 10 dates;
  • 2 tablespoons of peanut or almond butter;
  • Water (amount depends on the peanut butter). 

Let’s start!

Start by melting a little of dark chocolate – enough to cover the bottom of the mold for bars. Put it in the freezer for 30 minutes while preparing the cookie layer.

For the cookie layer, gather all the ingredients in a blender until you have a homogeneous dough.

Put the dough in the molds over the (already solid) chocolate. With a spoon force the dough to be well compacted. Put it back in the freezer while making the caramel.

To make the caramel add all the ingredients in the blender. Add water until creamy. The amount of water will depend on the peanut butter (hard vs. creamy). Put the caramel on top and put the molds back in the freezer for 60 minutes.

After 60 minutes, unmold the bars and place on a grid. Put the black chocolate to melt in a water bath and cover the bars. As these are cold, the chocolate will solidify quickly. Take the opportunity to cover again, to have another layer of chocolate. 

Put it back in the freezer for 30 minutes. They’re ready! Hope you like it 🙂 

Link for the bars’ molds

Interested in learning more about Tescoma? You can find more information here: