Best Healthy Twix Bars (vegan, gluten-free, refined sugar free)
These are seriously the BEST healthy twix bars…like they did not last long in our home. They are indulgent and made with better for you ingredients compared to the candy bar that we all know and love. It’s made with only a handful of ingredients that are nourishing and won’t send your body into a sugar crash. It’s so addicting, perfectly sweet, and has the most delicious layers. My husband even likes this, and that’s saying a lot when it comes to desserts! To me, they are a fancy version of the candy bar and taste even better! Basically everyone loved this and it was gone in seconds when I brought it to a party. You gotta make this ASAP because you will never want to eat a “normal” twix candy bar again! It’s the perfect homemade take on a favorite candy bar.
Best Healthy Twix Bars (vegan, gluten-free, refined sugar free)
Ingredients
shortbread layer
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/3 cup coconut oil, melted
- 3 tbsp pure maple syrup
- a healthy pinch of sea salt
caramel layer
- 1/2 cup natural peanut butter (almond or any nut/seed butter works too)
- 1 tsp maca powder (optional, but highly recommend for flavor)
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup
- 1/4 tsp sea salt
chocolate layer
- 1/2 cup chocolate chips
- 2 tsp coconut oil
- flaky sea salt or kosher salt for topping
Instructions
- Preheat oven to 350 degrees F. Line a loaf pan (9×5 inch) with parchment paper.
- First make the shortbread layer. In a medium bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, and salt. Stir with a spatula until well combined. Press mixture into the loaf pan and evenly flatten/pack it in. Bake for 10-12 minutes until slightly golden brown. Let it cool for 15-20 minutes.
- Make the caramel layer while the shortbread is baking. In a small pot over medium low heat, add the peanut butter, maca powder, vanilla, coconut oil, maple syrup, and salt. Heat for about 2-3 minutes, stirring constantly with a whisk until nice and smooth. Let it cool for 15 minutes.
- Once shortbread and caramel are cooled, pour the caramel mixture over the shortbread. Place in the freezer for 40 minutes to set and harden.
- Once set, make the chocolate layer. Place the chocolate chips and coconut oil in a microwave safe bowl and microwave in 30 second increments, stirring in between until chocolate is completely melted and smooth. Pour over the caramel layer, spreading the chocolate out evenly. Sprinkle flaky sea salt or kosher salt on top. Place in the fridge for 20 minutes to harden.
- Remove bars from pan by pulling on the sides of the parchment paper. Slice into bars or squares. Enjoy! Store in the fridge or freezer in an airtight container. If storing in the freezer, let it thaw for 15 minutes on the counter before eating.
