Wallflower Kitchen

Vegan Recipes

Vegan “Twix” Tart!

Vegan "Twix" Tart! Thank you to Debenhams for sponsoring this post! ♥

When you’re craving a Twix bar but you’re a food blogger so you want to make it into something fancy… This is what you get.

A DELICIOUS shortbread tart base, softy chewy caramel filling, topped with a creamy, rich chocolate ganache.

I was inspired to create this recipe after the lovely people at Debenhams contacted me to tell me about their latest Baking campaign and sent over some adorable baking goodies from Tala!

Tala are known for their cute, retro-style baking tools and accessories, such as this measuring container, rolling pin, pastry brush, spatula and ceramic baking beans (all pictured below). It was my first time using ceramic baking beans and what a difference! No more puffed-up, uneven tart bases.

Vegan "Twix" Tart! But back to this tart… It really is just to-die-for. How could the combination of shortbread, caramel and chocolate be anything but wonderful?

I had, at first, planned to call it a Chocolate Caramel Tart but as soon as I took a bite into it, I thought “it’s like eating a Twix!” and that made me very happy.

The caramel is based on my caramel toffees recipe which gives the perfect chewy (but not too tough) texture plus a mouth-watering caramel flavour, using coconut sugar.

This tart is:

  • Dairy-free
    •
  • Eggless
    •
  • Vegan
    •
  • Nut-free
    •

Want to make it gluten-free / grain-free / paleo-friendly? Swap the tart crust recipe for this one, using coconut flour and almond flour (obviously not suitable for nut allergies).

Vegan "Twix" Tart!

Yield: 10

Vegan "Twix" Tart!

An indulgent tart with a shortbread base, caramel centre and chocolate ganache topping.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

For the shortcrust base

  • 230 g white spelt flour or plain white flour*
  • 110 g vegan spread or margarine
  • 3 tbsp maple syrup

For the caramel layer

  • 100 g / 1/2 cup coconut sugar
  • 180 ml / 3/4 cup coconut cream, you can use the skimmed cream from a can of chilled coconut - reserve a tablespoon for the ganache recipe below
  • 1 tbsp coconut oil

For the chocolate ganache

  • 150 g dark chocolate
  • 1 tbsp coconut cream

Instructions

To make the shortbread base

  1. Preheat oven to 180C / 350F. Use a pastry brush to brush a little oil onto a rectangular tart tin (or a 9" round tin).
  2. In a food processor, mix all the ingredients together until the dough starts to ball. If it's too dry, add a tiny drop of water.
  3. Sprinkle a surface with flour and roll the dough out, a little longer than the tin. It should be about 3/4 cm thick. Wrap the dough around the rolling pin then gently place over the tin, pressing in the sides.
  4. Trim off the excess edges.
  5. Prick the base with a fork and place some baking parchment on top, filling it with ceramic beans. This is to stop the dough from rising and keeps it nice and flat as it bakes.
  6. Bake for approximately 20 minutes until golden brown.
  7. Leave to cool whilst you prepare the rest.

To make the caramel

  1. Add all the ingredients to a large saucepan and bring to a boil. Whisk and lower to a medium heat. Keep whisking until it's thick and beginning to turn firm (about 10 minutes)
  2. Pour the caramel layer onto the shortbread base and smooth with a spatula.
  3. Refrigerate to set, whilst you make the chocolate ganache.

To make the chocolate ganache

  1. Simply melt the ingredients together over a double boiler. Whisk until thick and glossy.
  2. Remove from the heat and allow to cool slightly before spreading over the caramel layer.
  3. Leave the tart to set in the refrigerator for about 15 minutes before serving. Enjoy!

Notes

*Want to make it gluten-free / grain-free / paleo-friendly? Swap the tart crust recipe for this one, using coconut flour and almond flour (obviously not suitable for nut allergies)

© Aimee

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If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen
Vegan "Twix" Tart!

Reader Interactions

Comments

All commentsReviewsQuestions

    • Aimee says

      It would really change the recipe completely. I don't know how it would turn out but my guess is that it would be very dry and crumbly. You could sub one tablespoon of it for peanut butter and see how that goes? You might need to use less flour.
      Reply

  2. Melina says

    I've been looking for a chocolate tart and made 3 other recipes before I tried this one. By then I was tired of throwing out chocolate, so I made a small test tart which turned out great. The next day i went to replenish my ingredients, and I bought a can that said "coconut cream"- it didn't have the hardened bit at the top, instead the contents were like a thick coconut milk. BIG mistake. My caramel never thickened and it separated into white spots of fat. Same with the chocolate layer- the fat separated and made white streaks and globs. I am positive this is due to the coconut cream I used. A poster above described the same problem- I'm sure it's why. So for those who don't know, use only the hardened coconut 'cream' at the top of a can of coconut milk. Otherwise, this pie is amazing.
    Reply

  4. Jono Down says

    I always seem to have a problem when making ganache that the oils come out of the chocolate and when it sets you see white bits of oil over the surface of the chocolate. Any tips on preventing this? Never affects the flavour but looks a bit off putting. Using chocolate with 74% cocoa solids if that makes any difference?
    Reply

  5. Kelsey says

    I decided to try this recipe out because it looked delicious. My friend is obsessed with Twix but since she is now vegan she can no longer eat them. Unfortunately, this recipe did not work. The shortbread crust didn't want to stick together while rolling it out, the caramel didn't thicken or turn out like caramel, and lastly, the chocolate genache wasn't easy to whisk. Wish it would've worked out.
    Reply

    • Aimee says

      Hi Kelsey, I'm so sorry to hear that. I've had a couple of other readers tell me it worked out great for them so I'm not sure what could have gone wrong. Did you make any changes to the recipe?
      Reply

        • Aimee says

          Really sorry it didn't work out, Kelsey :-( It's hard to pin point exactly what could have gone wrong. In general, if a dough won't stick together, it's probably too dry and needs more fat or a drop of water. If the caramel didn't thicken, it would just need longer to cook or a slightly higher temperature and mixing the ganache should be easy with melted chocolate so if it won't whisk, just make sure the chocolate is fully melted and then slowly whisk in the coconut cream. Hope that helps and sorry again it didn't work out for you this time.
          Reply

  10. Anjali says

    What??? A twix tart?? I LOVE every bit of this post. Twix used to be my favorite candy bar pre-vegan days. I love the caramel, crunch, and of course chocolate! This tart sounds extremely easy to make! Love it!
    Reply

  12. Monica says

    Vegan or not, please bring it on! How great does that sound. I am definitely partial to the twix bar so I am sitting here, wishing I could take a bite! Looks great, Aimee.
    Reply

  14. The Vegan 8 says

    Well, I've seen a lot of vegan twix recipes online but none of them look as good as how this one does styled in the tart pan! It looks just incredible and I wish I had a big huge fat slice in front of me right now, lol!! It's so fancy and pretty in that pan! One of my readers recently made my chocolate almond bars in this same kind of tart pan and it looked sooo much better than my version and photos, lol!
    Reply

    • Aimee says

      Thank you so much, Brandi! Something about it being in tart-form just makes it that bit more indulgent ;-) And now I'm craving chocolate almond bar tart...
      Reply

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