PALEO TWIX BARS


It’s always fun to make homemade versions of candies, but twix bars can be complicated to make. This recipe is made in three simple parts that don’t take a lot of work but come out so yummy. The recipe is dairy free, gluten free, grain free and refined sugar free — not your typical candy! These are perfect when you need a chocolately treat!


Here’s what you’ll need:

For the cookie

  • 1 cup almond flour
  • 1 tsp salt
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup

For the caramel

  • 1/4 cup almond butter
  • 1/2 cup coconut sugar
  • 1 tbsp coconut oil
  • 1/4 cup coconut milk

For the chocolate coating

  • 1 cup dairy free chocolate
  • 1 tbsp coconut oil
  • flaky salt for topping

Preheat oven to 350 degrees and line a small baking dish with parchment. Whisk together almond flour and salt in a bowl, then add in the coconut oil and maple syrup. Mix until a dough is formed, press it down to form a crust in the pan, and bake for 15 minutes.

While the crust is cooling, make the caramel by bringing all ingredients to a boil then reducing heat to low. Whisk vigorously until everything is combined. Remove from heat and let cool to thicken. Evenly pour the cooled caramel onto the cookie while still in the pan and freeze for an hour, until hardened.

Melt the chocolate with coconut oil by microwaving in 30 second increments. Remove the pan from the freezer and cut into bars by pulling out by the parchment and carefully slicing with a large knife (they can be big or small).

Dip the bars into the chocolate one at a time, completely covering but getting rid of excess dripping chocolate. Top with flaky salt and let cool in the refrigerator to harden before enjoying.


PALEO TWIX BARS

Ingredients:

For the cookie

  • 1 cup almond flour
  • 1 tsp salt
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup

For the caramel

  • 1/4 cup almond butter
  • 1/2 cup coconut sugar
  • 1 tbsp coconut oil
  • 1/4 cup coconut milk

For the chocolate coating

  • 1 cup dairy free chocolate
  • 1 tbsp coconut oil
  • flaky salt for topping

Instructions:

  1. Preheat oven to 350 degrees and line a small baking dish with parchment. Whisk together almond flour and salt in a bowl, then add in the coconut oil and maple syrup. Mix until a dough is formed, press it down to form a crust in the pan, and bake for 15 minutes.
  2. While the crust is cooling, make the caramel by bringing all ingredients to a boil then reducing heat to low. Whisk vigorously until everything is combined. Remove from heat and let cool to thicken.
  3. Evenly pour the cooled caramel onto the cookie while still in the pan and freeze for an hour, until hardened.
  4. Melt the chocolate with coconut oil by microwaving in 30 second increments.
  5. Remove the pan from the freezer and cut into bars by pulling out by the parchment and carefully slicing with a large knife (they can be big or small).
  6. Dip the bars into the chocolate one at a time, completely covering but getting rid of excess dripping chocolate. Top with flaky salt and let cool in the refrigerator to harden before enjoying.

%d bloggers like this: