Healthy Homemade Twix Bars (Paleo, Vegan) (Edit recipe)

These homemade Twix bars have a no-bake shortbread cookie crust that's topped with date caramel and coated in dark chocolate. This easy Twix candy bar recipe is paleo, vegan friendly and nut free - perfect for anyone with common food allergies.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	97
Fat:	7 g
Carbohydrates:	6 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	34 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 16

Ingredients

Shortbread Cookie

1 cup Tigernut Flour, (112g)*
0.25 cup Coconut Oil, (room temperature)
1 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
0.125 tsp Salt

Date Caramel

14 Medjool Dates, (225g pitted)
2 Tbsp Coconut Oil
0.5 tsp Pure Vanilla Extract
0.125 tsp Salt
2 - 3 Tbsp Coconut Flour

Chocolate Coating

6 oz Dark Chocolate
1 tsp Coconut Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line an 8" x 8" baking pan with foil. Set aside.
For the shortbread cookie: add all ingredients in a medium-sized mixing bowl and mix (first with a fork and then using your hands). Roll dough into a ball and then press into lined baking pan.
For the caramel: place pitted dates in a microwaveable bowl and cover with water. Microwave on high for 2 minutes** Drain the water and place dates in food processor with coconut oil, vanilla and salt. Blend well, stopping to scrape the sides every so often. Add in coconut flour and blend until mixture has a thick, smooth texture. Scoop the caramel onto the shortbread, then cover with a sheet of parchment paper. Use your hands to push the caramel to the edges of the pan and make a smooth, even layer.
Freeze for a minimum of 2 hours***
Chocolate Coating: in a small sauce pan, melt dark chocolate and coconut oil over low heat. Stir frequently. Once chocolate is fully melted, remove bars from freezer and cut into 16 equally sized pieces. Dip the bars (one at a time) into the melted chocolate. Place them on a lined baking sheet to set.
Optional: drizzle the bars with remaining chocolate and top with a pinch of sea salt.
Bars can be stored in the fridge or freezer.

Notes

*May substitute the tigernut flour for 150g (1 + ½ cups) blanched almond flour. **If you don't have a microwave, simply soak the dates in boiling water for 5-10 minutes. ***Freezing the bars firms up the caramel and shortbread, making them easier to cut and dip into the chocolate.