Healthy Twix Bars (Printable Version)
Nutty almond crust, silky date caramel, and rich chocolate coating make these wholesome bars a delicious guilt-free indulgence.
# 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
# Step-by-Step:
01 - Line an 8x4-inch loaf pan with parchment paper, ensuring the paper extends over 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 until completely smooth and creamy, scraping 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 smooth. Alternatively, use a double boiler on the stovetop.
06 - Pour the melted chocolate 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. Cut into 12 even bars. For best texture and flavor, store in the refrigerator.
# Expert Advice:
01 -
- They satisfy that intense candy bar craving without the sugar crash that leaves you reaching for more an hour later
- The date caramel tastes remarkably like the real thing, somehow rich and creamy without a drop of cream
02 -
- Letting the dates soften in warm water for 10 minutes before blending prevents chunky caramel
- The chocolate layer will crack if you try cutting these straight from the freezer—let them sit at room temperature for 5 minutes first
03 -
- Use wet hands or the back of a spoon to press the crust without sticking
- Sprinkle flaky sea salt over the chocolate before it sets for a salted caramel variation