Healthy Twix chocolate bars with layers of coconut flour shortbread, date caramel and silky smooth chocolate to wrap it all up in a bit sized treat.
It’s the season of all of things creepy and sweet so I thought I would get you into the spirit with these not so creepy but very sweet and delicious (did I mention healthy?) homemade Twix chocolate bars.
To be honest I haven’t had a Twix chocolate bar in a VERY long time but they definitely use to be one of my top favourites. I mean you got the shortbread cookie layer, followed by the gooey, chewy caramel and then wrapped in silky smooth chocolate, whats not to love? Is your sweet tooth awake now?
These DIY Twix bars are:
These homemade Twix chocolate bars are so close to the real deal I even impressed myself! Although that’s not too hard when dessert is involved. I mean when you’re adding chocolate, cookie and caramel together you’re going to end up with something delicious.
This Twix chocolate bar recipe is dairy free, gluten free, refined sugar free. Yes all the frees haha but FULL of sweet layered deliciousness to get you through October 31st without dipping into your kids candy bags. Who knows maybe they’ll even prefer this version…just maybe.
Don’t forget to share a photo of your recreations on social media and tag @urhealthnut on Instagram/Twitter or Facebook so I can find and like it! Also let me know in the comments below what Halloween candy is your favourite? Maybe I’ll recreate it next year 😉
In a food processor blend together dates until a ball forms.
In a small saucepan melt together honey, peanut butter and vanilla until combined and have a caramel texture. Add to food processor with the date dough ball and blend together until smooth. You can stop and scrap half way through if needed. Set this aside.
Coconut Flour Shortbread
Preheat oven to 350F.
In a medium bowl mix together dry ingredients then wet until combined and dough forms.
Transfer dough to a parchment lined 8x8 inch baking pan and pressed down evenly with hands or the back of a spatula. Poke a few holes with a fork so it doesn’t rise too much and bake in the oven for 15-18 min until edges are slightly golden brown. Allow to cool fully.
*Layer on date caramel mixture on top of the shortbread cookie crust layer evenly with a spatula and refrigerate for 30 min to set.
In a **double boiler melt together chocolate chips and coconut oil. Make sure to constantly stir until melted so it doesn’t burn.
Once chilled remove naked Twix bars from pan and using a sharp knife, slice into ½ inch width bars across and then cut in half to make a total of 20 bars.
Using a fork dip each naked bar into melted chocolate, tap off extra chocolate and set aside on parchment paper to fully set. You can refrigerate for 10 min to speed up the process.
Store homemade Twix bars in an airtight container in the freezer (up to 2 months) or fridge (5 days). Once ready to eat take out and let sit for a couple minutes to thaw slightly before enjoying.
*If date caramel is a bit tough to spread simply place in the microwave for a few seconds and it will be more spreadable. **A saucepan with a bit of water and a glass or metal bowl on top big enough so that it sits on top and doesn’t fall in to the pot.
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Mine didn’t work out. HealthNut nutrition please help me.
Oh no, sorry to hear, what went wrong?
For the shortbread, could I use flax eggs? These twix bars look to die for!!
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