Healthy TWIX Bars GF DF (Print-Friendly Format)
Enjoy layers of almond shortbread, creamy caramel, and smooth dark chocolate in these wholesome bars.
# Ingredients You’ll Need:
→ Shortbread Layer
01 -
60 grams coconut flour
02 -
60 grams almond flour
03 -
80 millilitres coconut oil, melted
04 -
45 millilitres honey, warmed (or substitute maple syrup)
→ Caramel Layer
05 -
120 grams almond butter, creamy or crunchy (or substitute preferred nut or seed butter)
06 -
60 millilitres coconut oil
07 -
5 millilitres vanilla extract
08 -
60 millilitres maple syrup
09 -
Pinch of sea salt
→ Chocolate Layer
10 -
70 grams dark chocolate bar (or substitute 85 grams dark chocolate chips)
11 -
15 millilitres coconut oil
12 -
1.3 millilitres flakey sea salt
# How to Make It:
01 -
Preheat oven to 175°C. In a large bowl, combine coconut flour, almond flour, melted coconut oil, and warmed honey. Stir thoroughly until no dry crumbles remain.
02 -
Line a 15x15 cm baking dish with parchment paper. Press the shortbread mixture firmly and evenly into the base using a silicone spatula. If mixture sticks, apply a bit of melted coconut oil to the spatula. Bake for 10–12 minutes until edges are lightly golden. Remove and let cool completely.
03 -
In a saucepan over medium-low heat, combine almond butter, coconut oil, vanilla extract, maple syrup, and sea salt. Whisk until fully liquified, about 2–3 minutes. Remove from heat and allow to cool completely.
04 -
Break chocolate bar into a small bowl and add coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted. Alternatively, melt over gentle heat on the stovetop.
05 -
Once shortbread and caramel are cooled, pour caramel over shortbread layer and spread evenly. Freeze until caramel is completely firm, approximately 60–120 minutes.
06 -
Remove from freezer. Pour melted chocolate over the chilled caramel layer, spreading to cover. Sprinkle flakey sea salt on top. Refrigerate for 5–10 minutes until chocolate sets.
07 -
Carefully remove set slab by lifting parchment edges. Place on a cutting board and use a large chef’s knife to slice into 1.25 cm wide bars, then cut each bar into desired sizes. Serve chilled and store in an airtight container in the fridge or freezer.
# Extra Tips:
01 -
Do not leave the chocolate layer in the freezer for extended periods or it may crack when slicing. For neat cuts, chill for 30 minutes and use a sharp knife.