The Best Healthy Twix Bars
This is the BEST Healthy Twix Bar recipe! Crunchy shortbread is topped with the gooiest caramel, enrobed in chocolate. These are so incredibly delicious while being made with more wholesome ingredients (but you'd never know!). They are vegan, gluten-free, and refined sugar-free.
Ingredients
cookie base
- 1 1/4 cup almond flour
- 2 1/2 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp sea salt
caramel
- 1/2 cup coconut cream (creamy white part from a can of full-fat coconut milk)
- 1/2 cup 100% pure maple syrup *don't sub low calorie/sugar-free syrup!
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- pinch sea salt
Chocolate coating
- 1 1/4 cups chocolate chips
- 1 tbsp coconut oil (to help thin the chocolate)
Instructions
- Preheat oven to 350f. Line a loaf pan with parchment paper.
- In a bowl, combine all of the cookie base ingredients until dough forms. Press it into the loaf pan. bake for 12-14 minutes until golden around the edges. Remove from the oven and let cool.
- Make the caramel sauce - in a small saucepan over medium heat, add all of the ingredients. Bring it to a boil, letting it boil for 5 minutes. Stir frequently to prevent burning. After 5 minutes, reduce the heat to low and let it simmer for a few minutes until it's thickened up and resembles a thick caramel sauce. Allow it to cool a few minutes.
- Pour the caramel sauce over the cookie base, spreading it out evenly. Then place the loaf pan in the freezer for 3-4 hours. This allows it to firm up enough to be able to cut them into bars.
- Once firm, line a large baking sheet with parchment paper. In a small bowl, add the chocolate chips and oil. Heat in the microwave in 30 second increments, stirring between each, until smooth. Alternatively, you can use the double boiler method.
- Remove the loaf pan from the freezer. Carefully cut them into bars. Quickly dip each bar in the chocolate, using a fork to lift it out and drag it along the side of the bowl to remove any excess.
- Place it on the baking sheet. Repeat until they're all coated. Place back in the freezer for an hour or so before moving to an air-tight container. Store in the freezer.
- You can let them thaw a few minutes prior to eating for a softer bar, but these are best straight from the freezer!
- Note: I cannot guarantee your bars will turn out the same if you sub ANY ingredients! <3
Video
Notes
- Use full-fat coconut milk and only use the cream, discard or save the coconut water for another use. You’ll want to use just the cream to ensure your caramel sets up nicely and is not too runny
- Make sure the bars are fully frozen and firm before dipping in chocolate. If the bars are frozen, the chocolate will quickly set up on the bars and be easier to work with. If they aren't frozen enough, the caramel will melt off.
- Store in an air-tight container in the freezer. Let thaw at room temp for 5ish minutes prior to eating for the gooiest caramel texture.