What’s better than a healthy homemade pumpkin twix bar? Honestly, I don’t think there could be anything better than this twist on a classic! It’s the perfect fall dessert that is also great as an easy Halloween treat to make this year. Not to mention it is vegan, gluten-free, and refined sugar-free.
Although Halloween will not be the same this year, it doesn’t mean we still can’t enjoy some delicious treats! A lot of people have been making homemade version of classic candy this year, and I thought, why not add in some seasonal ingredients to make twix bars even more delicious? Not to mention I even added some chocolate chips in the pumpkin filling to add a nice crunch!
This recipe is completely gluten-free because I use coconut and almond flour in the base and filling. The cookie/wafer base has a light coconut taste, and an amazing flaky texture that melts in your mouth. The wafer layer is the only layer you’ll need to cook in the oven, and the rest is all no-bake and goes straight in the freezer. The hardest part is waiting for it to harden so that you can eat it!
Pumpkin Twix Baking Tips
Only the wafer part needs to be baked in the oven. The dough will be very crumbly, but it’s best if you pat down the dough with your hands in the baking tray so that it cooks evenly. Once it is cooked, simply let the wafer and tray cool for about 15-20 minutes before adding on the pumpkin filling layer. (TIP: use pure pumpkin puree not pumpkin pie filling! The filling tends to have added sugar, but we will be sweetening it ourselves!) Once it’s cooled and you have added the pumpkin filling, place in the freezer for about 20-30 minutes. You want to ensure the pumpkin layer is hardened before adding the chocolate on top. If you want to make something else while waiting, you can make some gluten-free oatmeal cookies!
These healthy homemade pumpkin twix bars are:
- Lightly pumpkin-flavoured
- Melt-in-your-mouth delicious!