My cookbook is here! 
by Stella Drivas — August 13, 2025 
These no bake Twix bars are made with almond butter and dates and rival the store bought version!
These no-bake Twix bars are a delicious and guilt-free take on a classic candy bar. These prove that you can have a healthier treat without sacrificing any of the decadent flavor. All without ever needing to turn on your oven and using no all purpose flour.
The base layer is a simple yet satisfying “shortbread” crust made from almond flour. It provides a wonderful texture and a subtle nutty taste. Combined with a touch of sweetness, this gluten-free crust forms the perfect foundation for the layers to come.
The star of these bars is the rich and creamy caramel-like filling. It’s a simple concoction of nut butter and maple syrup with dates. It perfectly mimics the classic Twix caramel in both flavor and texture.
If you don’t have almond butter, you can use any smooth and creamy nut or seed butter you have. If you like this recipe, you will love my No Bake Brownie Bars or these Healthy Twix Cups!
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No Bake Almond-Butter Twix Bars
Equipment
Ingredients
Cookie Layer
- 3 tbs melted unsalted butter, or coconut oil
- 1¼ cups (140 g) almond flour
- 2 tbs maple syrup
- pinch fine sea salt
Almond Butter Caramel Layer
- ½ cup (125 g) almond butter,, well stirred
- ¼ cup (80.5 g) maple syrup
- 1 tsp vanilla extract
- 4 medjool dates,, pitted
- pinch fine sea salt
Chocolate Layer
- ½ cup (90 g) dark chocolate chips or chunks
- 1 tbs butter, or coconut oil
- flaky sea salt,, for sprinkling
Instructions
- Grease an 8×4 inch loaf pan with butter or coconut oil, then line it with parchment paper.
- Make the cookie layer by stirring together the almond flour, butter, maple syrup, and salt in a medium bowl until well combined, then press the mixture evenly into the bottom of the prepared pan.
- Back in the same bowl, make the filling by stirring together the almond butter, maple syrup, vanilla, and salt until smooth. (If the mixture is stiff, you can microwave it using 15 second increments, stirring in between, until it softens and becomes spreadable.) Spread the caramel mixture on top of the cookie layer.
- Use your hands to flatten the dates into thin, oblong discs that are just about the width of the pan. Arrange the dates evenly on top of the almond butter filling, and press them into the filling.
- Melt the chocolate in the microwave, stirring every 15 seconds, OR in a heat-safe bowl set on top of a pan of simmering water.
- Pour the chocolate over the filling, and use a spatula to gently spread the chocolate so that the entire surface is evenly covered. Sprinkle with flaky salt. Refrigerate the pan for 20 minutes, until the chocolate starts to firm up.
- Loosely cover the pan with plastic and freeze it for at least 4 hours and up to overnight.
Notes
- Peanut, cashew butter or sunflower seed butter also work great in this recipe!
- Instead of flattening the dates to create a date layer, you can also dice them and stir them into the almond butter mixture.
- Store in the freezer for up to a month. These are best eaten right out of the freezer.