Twix with a Twist

These healthy vegan “Twix” bars are free of refined sugar, fructose, and gluten and full of plant-based protein powder, thanks to the addition of ALOHA Chocolate Protein Powder. You won’t feel bad about sneaking this seemingly-indulgent treat as a late-night treat, or a midday snack.


  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup gluten free oat flour alternatively just blend quick oats into a flour
  • 2 scoops protein powder - equivalent of 3 tbsp (I used ALOHA Vanilla Protein Powder)
  • 1/3 cup coconut oil, melted
  • 2 1/2 tbsp rice malt syrup
  • 1/2 cup of almond butter
  • 1/2 cup of rice malt syrup
  • 1/4 cup of coconut oil
  • 1 scoop ALOHA Chocolate Protein Powder
  • 1 tbsp mesquite powder
  • 1 tsp salt
Chocolate Coating

** If you decide to do both colors, just half each of these coating recipes and dip half your bars in the pink chocolate and half in the cacao chocolate.

For Pink Bars
  • 1 cup cacao butter pieces
  • 1/2 tsp dried pitaya powder
  • 4 tbsp rice malt syrup or can sub for maple syrup
For the Chocolate Bars
  • 1 cup cacao butter pieces
  • 4 tbsp cacao powder
  • 4 tbsp rice malt syrup or can sub for maple syrup
  • 1/2 tsp pink salt + more for garnish
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Plant-Based Protein Powder



  1. Preheat oven to bake at 350F, add all base ingredients to a bowl and mix together well.
  2. Press into a bread loaf tin, lined with a strip on parchment paper for easy removal later.
  3. Bake for 20 mins.
  4. In a small sauce pan, gently heat all your caramel ingredients until they’ve mixed well into each other and you have a smooth rich caramel. Transfer to a glass bowl and cool in the fridge.
  5. Once base is cooked, remove from the oven and allow to cool. (you can place in the fridge for a few minutes to speed up the cooling time)
  6. Once base has cooled, pour your caramel over top ensuring its evenly spread and place in the freezer to solidify. (Approximately 2-3 hours)
  7. Once its solid to the touch, gently remove from the bread tin, by pulling at the parchment paper. It should just pop out all in one go.
  8. Place on a chopping board and carefully cut into 8 even 2cm bars. If you like a smaller ‘Twix mini’ sized bar, cut each bar in half.
  9. Place your bars onto a baking tray lined with parchment paper, allowing enough room between each one and place back in the freezer while you prepare your coating.
  10. If you’re doing the pink option take your dried pitaya powder and cook it into 2 tbsp water until the powder has dissolved and you have a pink liquid, set aside.
  11. Boil about 1/2-1 cup water in a small saucepan and place a glass bowl on top (ensuring the bowl doesn’t touch the water)
  12. Place all your chocolate coating ingredients in the glass bowl and gently melt them down to create a smooth liquid (if you’re doing the pink this is where you add your pink liquid)
  13. Remove bowl from the boiling water bath, pull your bars out of the freezer and one by one carefully submerge your bars in the coating.
  14. A good tip here is to use a spoon to pour the liquid on top and coat the bars and then use a fork to remove the bars from the bowl, allowing any excess liquid to drip off before placing back on the parchment paper. Because the bars have come straight from the freezer this will allow the chocolate coating to solidify quicker.
  15. You will need to do 2 coatings to ensure an even layer for your bars, so in-between each dipping place the bars back in the freezer for 15 -20 mins to allow the coating to completely solidify before dipping again.
  16. Once dipped the second time, place back in the freezer to set.
  17. Once set, store in a tupperware container in the fridge and enjoy whenever your heart (or sweet tooth) desires.