Healthy Twix Bars (Printable version)
Wholesome layered bars featuring 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 (about 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 It:
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 firmly and evenly into the bottom of the prepared pan. Freeze for 15 minutes until 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 the 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, melt using a double boiler over gentle heat.
05 - Pour the melted chocolate over the firm caramel layer, spreading evenly with a spatula to cover completely. Freeze for at least 30 minutes or until the chocolate is completely set.
06 - Lift the bars from the pan using the parchment paper overhang. Cut into 12 equal bars. For best texture and flavor, store in the refrigerator.
# Expert tips:
01 -
- They taste exactly like the candy bar you grew up with but leave you feeling energized instead of sluggish
- The recipe comes together in under 30 minutes of active time and keeps for weeks in the freezer
02 -
- Letting the pan sit at room temperature for 5 minutes before cutting prevents the chocolate from cracking
- Warm your knife under hot water and dry it between slices for clean, professional-looking bars
03 -
- If your dates are dry, soak them in warm water for 15 minutes and pat dry before blending
- The pan size matters—using a larger pan will make thinner bars that are harder to handle