Healthy Twix Bars (Printable)
Naturally sweetened bars with almond crust, creamy date caramel, and dark chocolate coating.
# 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 (approximately 10-12 dates)
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:
01 - Line an 8x4-inch loaf pan with parchment paper, ensuring overhang on all sides for easy removal.
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 evenly into the bottom of the prepared pan. Transfer to the freezer for 15 minutes to set.
03 - Place pitted Medjool dates, almond butter, coconut milk, vanilla extract, and salt in a food processor. Blend until completely smooth and creamy, scraping down sides as needed. Spread the caramel mixture evenly over the chilled crust. Return to the freezer for 30 minutes until firm.
04 - 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.
05 - Pour the melted chocolate over the firm caramel layer, spreading quickly and evenly with a spatula before it sets. Return to the freezer for at least 30 minutes or until the chocolate is completely firm.
06 - Lift the bars from the pan using the parchment paper overhang. Place on a cutting board and slice into 12 equal bars. For best texture and clean cuts, run your knife under hot water and wipe dry between slices. Store in an airtight container in the refrigerator.
# Expert Tips:
01 -
- They taste exactly like the candy bar you grew up with but wont leave you with that weird sugar crash
- The date caramel is so good youll want to eat it with a spoon straight from the food processor
02 -
- Letting the caramel layer freeze completely before adding chocolate prevents the two layers from swirling together
- Room temperature bars get soft quickly so keep them chilled until right before serving
03 -
- Run your knife under hot water and wipe it dry between cuts for perfectly clean slices
- Sprinkle flaky sea salt on the chocolate before it sets for a salted caramel version