Description
These healthy Twix bars feature a perfectly crisp almond flour shortbread, a gooey, naturally sweet date caramel, and a snappy dark chocolate coating. They offer all the beloved flavors and textures of the classic candy bar, made with wholesome ingredients.
Ingredients
- For the Shortbread Crust:
- 1 ½ cups (180g) almond flour
- ¼ cup (60ml) melted coconut oil
- ¼ cup (60ml) pure maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- For the Caramel Layer:
- 1 ½ cups (about 250g) pitted Medjool dates (approx. 15–20 dates)
- ¼ cup (60ml) full-fat canned coconut milk (thick cream from the top)
- 1 tsp vanilla extract
- ¼ tsp salt
- For the Chocolate Topping:
- 1 cup (170g) dark chocolate chips (70% or higher, dairy-free if vegan)
- 1 tbsp coconut oil
Instructions
- 1. Prepare the Shortbread Crust: Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper. In a bowl, mix almond flour, melted coconut oil, maple syrup, vanilla, and salt until combined. Press firmly into the prepared dish. Bake 12-15 minutes until golden. Cool completely.
- 2. Craft the Caramel Layer: In a high-speed blender or food processor, combine pitted dates, coconut cream, vanilla, and salt. Blend until completely smooth, scraping down sides as needed.
- 3. Assemble the Layers: Once crust is cool, spread the date caramel evenly over it. Place in the freezer for at least 30 minutes to firm up.
- 4. Create the Chocolate Topping: In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Pour over the firm caramel layer and spread quickly.
- 5. Chill and Slice: Return to the freezer for 1-2 hours until chocolate is firm. Lift from the pan using parchment paper and slice into bars with a hot, clean knife. Store in an airtight container in the refrigerator.
- Prep Time: 30 mins
- Cook Time: 15 mins