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Raspberry Twix Bars

Prep Time:

20 minutes

Cook Time:

2 hrs


12 Servings

About the Recipe

A classic take on my Signature Twix Bars, but with a twist! Adding a raspberry layer definitely takes these bars to another level. They are also GF, V & DF and taste like a dream



1.5 cups almond meal

3 tbsp coconut flour

3 tbsp maple syrup

2 tbsp melted coconut oil

1 tsp vanilla extract


2 cups frozen raspberries

2 tbsp chia seeds

2 tbsp maple syrup/ rice malt syrup


2/3 cup peanut butter

1/3 cup maple syrup

1/4 cup coconut oil

1 tsp vanilla extract


One block 85% dark chocolate


Combine base layer in a bowl and mix with a fork until sticky. Pour into lined loaf tin and press down firmly. Bake for 10 minutes on 180°C or until the base is golden. Allow base to cool.

Make your ‘raspberry jam layer’ by adding all ingredients to a small saucepan over medium heat. Allow to simmer until the jam thickens. Pour over ‘base layer’ and place back in freezer for 30 mins.

Heat ‘peanut butter layer’ ingredients in a pan on medium heat mixing consistently until small bubbles begin to appear.

Pour ‘peanut butter layer’ over ‘raspberry jam layer’ and place in freezer. Allow to set for at least one hour.

Add your ‘chocolate layer’ ingredients to a saucepan and melt on medium heat. Pour over peanut butter layer and place in freezer for 20 mins.

Sprinkle with some salt. Enjoy!

Keep in airtight container in the fridge/freezer.

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