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Twix Protein Bites (Grain Free, Gluten Free, Protein-Packed, Paleo, Vegan)

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Recently, I’ve been going to the gym to lift weights, something I’ve never done before on my fitness journey. I love it—the gym feels like a jungle gym for grownups, and I feel like I can shake up what I do every single day (want to follow along and see what I actually do each day? Come hang on Insta!).

But! I’ve never felt so hungry in my whole life. I took to keeping Perfect Bar Perfect Bites in my fridge, so that I could have a little nosh without having to open a whole energy bar and ruin my lunch or dinner. One day, I was eating one, and I had the realization: I could make this! I could make a better version, even, one that was tastier and had ingredients I was excited about. I played around with a few variations before settling on these Twix Protein Bites and let me tell you—they are a winner. They taste just like popping baby Twix bars in your mouth, except they’re super satiating, due to the mix of protein and healthy fat.

I went with an organic pea protein, which has an almost buttery flavor and texture that I thought would play well in shortbread (and it did!). On top of that is a quick caramel made from almond butter and a dash of maple syrup. I also love adding molasses to my quick caramels, because I think it adds the extra depth and almost burnt, maillard richness that’s typically found in caramel. As a bonus, black strap molasses is super vitamin and mineral rich, with iron, selenium, magnesium, Vitamin B6, and more, meaning it adds an almost electrolyte quality to these beautiful little bites.

Do as I do and keep them in the freezer so you always have them on hand when you’re having a blood sugar dip!

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Twix Protein Bites Paleo Grain Free Vegan

Twix Protein Bites (Grain Free, Gluten Free, Protein-Packed, Paleo, Vegan)

  • Author: Liz Moody



Shortbread base

  • 3/4 cup almond flour
  • 1/2 cup organic unflavored pea protein (I bought the plain Whole Foods one, but any organic pea protein with only one ingredient—pea protein—will work great. This brand is on Amazon and looks perfect)
  • 1/4 teaspoon fine grain sea salt
  • 3 tablespoons coconut oil
  • 3 teaspoons vanilla extract
  • 3 tablespoons maple syrup 

Caramel layer

  • 1/3 cup unsalted creamy almond butter (my favorite is Trader Joe’s)
  • 2 tablespoons maple syrup
  • 1 teaspoon coconut oil
  • 2 teaspoons vanilla extract
  • Pinch of fine grain sea salt
  • 1 tablespoon blackstrap molasses (optional, but recommended, see post text for more details)

Chocolate layer

  • 1/2 cup chopped dark chocolate
  • 1 teaspoon coconut oil 
  • Flaky sea salt (optional, but yum!)


  1. Preheat oven to 350 degrees. In a large bowl, mix together all of the “shortbread” ingredients until a shaggy dough forms. Line a loaf pan with parchment paper so it overhangs the sides (I like to cut two pieces so there’s one going horizontal and one going vertical), then press the shortbread into the pan so it reaches the edges and is even, and tightly packed. Bake for 10 minutes. Set in the freezer to cool while you make the caramel.
  2. In a large bowl (I just use the same one as the shortbread), mix together all “caramel” ingredients. Spoon onto shortbread base and return to the freezer to set before adding chocolate layer (at least 30 minutes).
  3. Melt the chocolate and coconut oil together in a double boiler or the microwave. Pour on top of the caramel layer, tipping it every which way to distribute the chocolate and banging on the table a few times to get an even coat. Let cool for 5 minutes in the freezer then add flaky sea salt, if using. Let set completely in the freezer—at least 1 hour—before cutting. 
  4. To cut, remove from the loaf pan. First cut strips horizontally (it should look like normal Twix bars at this point). Then, turn the strips on their side, so the layers are facing you and cut into small squares (this prevents cracking the chocolate on top, although a little cracking isn’t the end of the world!). Spread out on a parchment-lined plate or pan in the freezer so they’re not touching each other. Freeze completely before transferring to a bag or tightly sealed container. Store in the freezer for up to 6 months, grabbing a bite whenever you’re hungry!

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  1. Dana says:

    I’m only on step one but are you sure the oil amount is correct? It is so so so oily. I just took it out of the oven (after baking for 10 min) and it’s not baked (like a shortbread) but rather still really really doughy and EXTREMELY oily. A full layer of oil on the top. The only thing I can think of is that I used 3 T. of MELTED coconut oil; maybe it needed to be room temp? Anyway, tried to scoop off the layer of oil and trying to bake it a little longer. Bummer. 🙁

  2. Dana says:

    Any substitute for pea protein?

    1. Liz Moody says:

      Hi Dana — You can utilize any protein powder you’d like!
      Xo Liz

  3. Danielle says:

    I subbed collagen for the pea protein because it is what I had on hand. Turned out really good – love the molasses! Very yummy.