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!
Healthy Homemade Pumpkin Twix Bars (V, GF, RSF)
Cookie Wafer Layer
- 3 tbsp coconut oil (melted)
- 3 tbsp maple syrup
- 1/4 cup (+1 tbsp) applesauce
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup pure pumpkin puree
- 2 tbsp maple syrup
- 1 tbsp natural peanut butter
- 1-2 tbsp almond flour (*add 2 tbsp if filling is very runny*)
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice (optional)
- 1/4 cup chocolate chips (optional if you want an extra crunch!)
- 1 cup chocolate chips
- 1 tbsp coconut oil
- Preheat oven to 350ºF
- Spray a 9 inch baking dish with cooking spray, then line it with parchment paper. Spray the parchment paper with more cooking spray and set aside.
Cookie Wafer Layer
- In a medium-sized bowl, add in the ingredients for the cookie wafer layer: melted coconut oil, applesauce, maple syrup, coconut flour, and almond flour. Mix together with a spoon or spatula until all combined. The dough should look very crumbly and flaky. I recommend using your hands to mix everything together.
- Take your 9 inch lined and sprayed baking dish and pour the cookie wafer mixture into the dish. The dough will be very crumbly, so using your hands, press the dough down evenly in the dish. Once even, place in oven and let cook for 10 minutes.
- While cookie wafer layer is cooking, begin to make the pumpkin filling. In a medium-sized bowl, add in all of the filling ingredients and mix together with a spoon. Set aside until wafer layer is out of the oven and cooled down.
- Once wafer layer is cool, pour pumpkin filling on top and spread it evenly with a spatula. Then, place in the freezer for about 20-30 minutes, or until the pumpkin filling layer has hardened.
- Once pumpkin filling layer has hardened, take a small-medium bowl and add 1 cup of chocolate chips and 1 tbsp of coconut oil and melt in the microwave in 30 second increments. Stir after every increment. Repeat until chocolate is completely melted.
- Once melted, pour chocolate over pumpkin filling and spread out evenly with a spoon. Sprinkle some flaky sea salt on top (optional) and place back in the freezer for another 15-20 minutes, or until chocolate has hardened.
- Once hardened, remove from freezer and let thaw for about 15 minutes, then cut into thin bars. Enjoy!