White chocolate raspberry Twix (gluten free, vegan)
These White Raspberry Twix bars are a dreamy twist on the classic — buttery shortbread, a layer of raspberry filling, and creamy white chocolate on top. They’re sweet, smooth, and just the right balance of fruity and rich.
For the easiest (and neatest) method, I love using a silicone bar mold — it gives every Twix that perfect, clean edge and makes layering so simple. No need to cut or pry them out of a pan — just pop them out once set, and you’ll have flawless, candy-bar-style results every time.
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ingredients used
Almond Flour
Tapioca Starch
Maple Syrup
Refined Coconut Oil
Filling
raspberries
Maple Syrup or White Granulated Sugar
Lemon Juice
White Chocolate Chips
Why you’ll love this recipe :
• Quick and Easy: Despite their gourmet appearance, these bars are straightforward to make.
• Versatile Molds: Using a candy nosilicone mold can simplify the process and create uniform bars.
• Perfect for Storage: Keep these bars in the fridge for a cool, refreshing treat anytime.
Raspberry white chocolate Twix
Ingredients
Shortbread Crust:
- 3/4 cup almond flour
- 1/3 cup tapioca starch
- 1/4 cup maple syrup
- 2 Tbsp refined coconut oil, (softened or liquid)
Raspberry Filling:
- 2 cups raspberries
- 1/3 cup Coconut or raw cane sugar
- 1 tsp lemon juice
Coating:
- 2 cups white chocolate chips
- 2 tbsp refined coconut oil
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a square baking dish with parchment paper and set aside. Alternatively, use a candy silicone mold for individual servings.
Prepare the Shortbread Crust:
- In a large bowl, combine the almond flour, tapioca starch, maple syrup, and softened refined coconut oil. Mix until well combined. Press the crust mixture evenly into the prepared pan or distribute it into individual servings in the bar mold. Use a fork to poke holes in the crust. Bake for 8 minutes or until the edges are golden brown. Set aside to cool.
Make the raspberry Filling:
- In a saucepan over medium-low heat, combine the raspberries and coconut sugar. Stir constantly until the mixture thickens to a jam-like consistency. Stir in the lemon juice.
- Let sit 10–15 minutes to gel. Blend the mixture until smooth to help reduce the seedy texture, while maintaining a thick jam, then cool completely.
Assemble the Bars:
- Pour the raspberry jam over the cooled shortbread crust. Freeze the mixture to set for about 2 hours, or less if using silicone molds. Once set, cut into two rows of thin bars or remove individual bars from the molds.
Coat with White Chocolate:
- Melt the white chocolate chips and coconut oil together, stirring until smooth. Use a large fork to dip the bars into the melted white chocolate, ensuring each bar is evenly coated on all sides. The chocolate should set almost immediately.
Store:
- Store the finished bars in the fridge to keep them fresh and firm.
