These No-Bake, Healthy Homemade Twix Protein Bars are the perfect post-workout snack! This delicious guilt-free sweet treat is made with the best ingredients, refined sugar-free, egg-free, gluten-free, and flourless.
Holy crap these are good. Seriously guys, I rarely do that, but I’ve made a second batch the same day because they were GONE… so quick!
Super healthy, with that crispy base and chewy caramel, no-bake and seriously good. These really check all the boxes.
I mean, look at that texture:
How to Make Twix Protein Bars
1. Line a 9X9 inch baking pan with parchment paper.
2. Start by mixing Earth Nutri Gluten-Free All-Purpose flour, whey protein powder, and erythritol in a large mixing bowl.
3. Melt coconut oil in the microwave (I used a glass measuring cup), then mix in the water.
4. Make a well in the dry ingredients and slowly incorporate the coconut/water mixture, constantly stirring, until it turns into a hard ball of dough. You can use your hands for this.
5. Press the dough evenly into the lined baking pan.
6. Transfer the pan to the freezer.
7. Meanwhile, In a small saucepan over low heat, melt coconut oil, peanut butter and stir in maple syrup. Stir in vanilla whey protein powder.
8. Remove the base from the freezer and pour the caramel on top of the base.
9. Freeze for at least 4 hours or until frozen solid.
10. Line a large baking sheet with parchment paper. Remove the baking pan from the freezer, then cut the slab into 16 rectangle-shaped bars and place them on the baking sheet. Return to freezer while you melt the chocolate.
11. Melt sugar-free dark chocolate along with coconut oil in a small saucepan over low heat.
12. Remove the bars from the freezer. To coat the bars, hold them with one hand by placing a fork underneath, then pour some liquid chocolate on top using a tablespoon or ladle (I prefer using the ladle, as it does the job much faster). When the bar is entirely coated, place it on your baking sheet. Repeat with every bar.
13. Refrigerate for 10 minutes. Enjoy!
Chef’s Tips and Tricks
- I highly suggest waiting until the slab is frozen solid before cutting it into bars and dipping them in chocolate. First, because the bars will melt quickly when manipulated (they are not stable at room temp), and secondly because the chocolate will harden much quicker when the bars are very cold.
- Keep those in the fridge! They are not stable at room temp and will simply melt as soon as you touch them. Plus, they taste so much better cold!
- You’ll see there are two versions of those bars. One with the caramel made with erythritol and the other one using maple syrup. Maple syrup is my favorite! But if you are watching your sugar intake, it is a very good option.
- Again, make sure your bars are very cold when you dip them, as they will start bending when held if they are not cold enough, hence why you have to place them back in the freezer while you melt the chocolate. If you leave them on the counter, they will be hard to manipulate.
The Products I Used For This Recipe
For this recipe, I used Earth Nutri’s gluten-free all-purpose flour (which really tastes amazing!), and their super healthy Earth Nutri’s Vanilla Whey Protein Powder. Use my Code CleverChef20 to receive 20% off your order.
More Protein Bar Recipes:
- Caramel Apple Protein Bars
- Cookie Dough Protein Bars
- Chocolate Peanut Butter Protein Bars
- Protein Rice Crispy Treats
Have you tried this recipe? Let me know how you liked it by leaving a comment & rating below! Don’t forget to Follow Me on Pinterest, Instagram and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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Healthy Homemade Twix Protein Bars
These Homemade Healthy Twix Protein Bars are what dreams are made of! These are the perfect treat after a hard workout. A word of caution though: They are highly addictive!
Caramel Ingredients (Maple Syrup Version)
Caramel Ingredients (Erythritol Version)
Base layer instructions
Line a 9X9 inch baking pan with parchment paper.
Dry ingredients. Stir 2 cups Earth Nutri gluten-free AP flour, 1/2 cup Earth Nutri vanilla whey protein powder, and 1/3 cup erythritol together in a large mixing bowl until well incorporated.
Liquid ingredients. Melt 1/3 cup coconut oil in the microwave (I used a glass measuring cup). It should take around 45-60 seconds. Stir in 1/2 cup water.
Making the dough. Slowly pour the liquid mixture into the dry ingredients, constantly mixing, until it forms a hard dough ball. You may use your hands.
Making the bottom layer. Press the dough evenly into the baking pan. Transfer to the freezer and start making your caramel layer immediately.
Maple syrup version caramel instructions
Melt the 1 cup coconut oil, 1/2 cup peanut butter, and 1 cup maple syrup together in a small saucepan over low heat. Stir in the 1/4 cup Earth Nutri Vanilla Whey Protein Powder.
Erythritol version caramel instructions
Melt 1 cup erythritol, 1 cup peanut butter, 1 cup coconut oil together in a small saucepan over low heat. Dissolve 1/2 tsp into 1 cup water and pour into the saucepan, constantly stirring. Stir in the 1/3 cup whey protein powder.
Making the bars
Pour the caramel on top of the base layer. Freeze for at least 4 hours, or until frozen solid.
Line a large baking sheet with parchment paper.
Cut the frozen slab into 16 bars. Place the bars on the baking sheet. Return to freezer.
Melted Chocolate. Melt the 1 cup sugar-free dark chocolate chips with 3 tbsp coconut oil in a small saucepan over low heat.
Coating. Remove the bars from the freezer, then using a fork, hold the bars with one hand, one at a time, by placing your fork underneath it. Start pouring liquid chocolate on top of the bar using a ladle. Place back on the baking sheet when entirely coated with chocolate. Repeat for every bar.
Refrigerate. Place the bars in the refrigerator for about 10 minutes, then enjoy!
Storage Instructions. To be kept either in the fridge (7 days) or in the freezer (up to 3 months). These bars are not shelf-stable.
Nutrition Information was calculated using the erythritol caramel version.
Macros for maple syrup version: CAL 256 Carb: 31g Protein: 7g Fat: 13g
Nutrition information was calculated using only 1/2 cup sugar-free dark chocolate mixture, as it is the amount that ended up “sticking” to the bars. You may keep the remaining chocolate for a future recipe.
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