Healthy Twix Bars (Gluten-free)
These Healthy Twix Bars capture the comfort of a beloved candy bar using wholesome, gluten-free ingredients. Perfect for a cozy night in or as a family-friendly treat.
Ingredients
For the Shortbread Base
- 2 cups Almond flour Use oat flour for a nut-free option.
- 1/4 cup Coconut flour If unavailable, add an extra 1/4 cup almond flour and 2 tablespoons more coconut oil.
- 1/3 cup Coconut oil, melted Use unsalted butter if you are not dairy-free.
- 1/4 cup Maple syrup Honey works as a substitute (not for strict vegans).
- 1/2 teaspoon Sea salt Balances sweetness.
For the Caramel
- 1 1/4 cups Medjool dates, pitted Base for the caramel; canned pumpkin or nut butter can be swapped.
- 1/4 cup Almond butter Use sunflower seed butter for nut-free.
- 2 tablespoons Coconut cream Use dairy cream if preferred.
- 1 teaspoon Vanilla extract Flavor lift.
- a pinch Sea salt To taste.
For the Topping
- 8 ounces Dark chocolate, chopped 70 percent cocoa or higher; use dairy-free chocolate for vegan bars.
- to taste Flaky sea salt for finishing Optional.
Instructions
Preparation
- Line an 8x8-inch pan with parchment, leaving an overhang for easy removal.
- Make the shortbread base: In a bowl, mix almond flour, coconut flour, melted coconut oil, maple syrup, and sea salt until a sandy dough forms. Press firmly into the bottom of the prepared pan until even.
- Chill the crust in the fridge while you prepare the caramel.
Caramel Preparation
- In a food processor, blend pitted dates with almond butter, coconut cream, vanilla, and a pinch of salt until a smooth, sticky caramel forms. Adjust consistency as needed by adding a teaspoon of water at a time.
- Spread the caramel evenly over the chilled crust.
- Chill again for at least 30 minutes until the caramel is firm to the touch.
Chocolate Topping
- Melt the dark chocolate in a double boiler or gently in short bursts in the microwave, stirring between bursts until glossy.
- Pour the chocolate over the set caramel and spread quickly and evenly. Sprinkle with flaky sea salt if desired.
- Return to the fridge until fully set, about 1–2 hours, or speed it up in the freezer for 20–30 minutes.
Serving
- Lift the bars out using the parchment overhang and slice into bars using a warm knife for clean cuts.
Notes
Store in an airtight container in the fridge for up to 7 days. Freeze individually wrapped bars for up to 3 months. Tips include pressing crust firmly for a compact base and using a warm knife for slicing.