Healthy Twix Bars (Print Version)
Wholesome layered bars with almond crust, date caramel, and chocolate coating. A naturally sweetened treat.
# What You'll Need:
→ Crust
01 - 1 cup almond flour
02 - 3 tablespoons coconut flour
03 - 3 tablespoons melted coconut oil
04 - 2 tablespoons maple syrup
05 - Pinch of salt
→ Caramel Layer
06 - 1 cup pitted Medjool dates (about 10-12)
07 - 2 tablespoons almond butter
08 - 2 tablespoons full-fat canned coconut milk
09 - 1 teaspoon vanilla extract
10 - Pinch of salt
→ Chocolate Layer
11 - 1/2 cup dark chocolate chips (dairy-free if needed)
12 - 2 teaspoons coconut oil
# How to Make It:
01 - Line an 8x4-inch loaf pan with parchment paper, ensuring the paper overhangs the edges for easy removal later.
02 - Combine almond flour, coconut flour, melted coconut oil, maple syrup, and salt in a mixing bowl. Mix until a cohesive dough forms. Press the mixture firmly and evenly into the bottom of the prepared pan. Place in the freezer for 15 minutes to set.
03 - Add pitted Medjool dates, almond butter, coconut milk, vanilla extract, and salt to a food processor. Blend on high speed until completely smooth and creamy, stopping to scrape down the sides as needed.
04 - Spread the date caramel mixture evenly over the chilled crust using a spatula. Return the pan to the freezer for 30 minutes until firm.
05 - Combine dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Alternatively, use a double boiler on the stovetop.
06 - Pour the melted chocolate mixture over the firm caramel layer. Spread evenly with a spatula to cover completely. Place in the freezer for at least 30 minutes or until the chocolate is fully set.
07 - Lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and slice into 12 even bars. Store in an airtight container in the refrigerator for optimal texture and freshness.
# Expert Advice:
01 -
- These bars satisfy that desperate afternoon craving for something sweet without the sugar crash that follows actual candy
- The date caramel tastes so suspiciously like the real thing that guests always do a double take when you tell them whats in it
02 -
- These must be stored in the refrigerator or they will turn into a sad puddle of deliciousness. The texture is worlds better when theyre slightly chilled anyway.
- Letting them sit at room temperature for just a few minutes before eating makes the chocolate coating yield perfectly instead of shattering everywhere.
03 -
- Double this recipe and use a 9x9 inch square pan. The leftovers disappear alarmingly fast and youll wish you had made more.
- Work quickly when pouring the chocolate layer because it starts setting almost instantly on that cold caramel. A little unevenness adds rustic charm though.