Hi Bold Bakers!
My culinary assistant and healthy-food expert, Olivia and I got together and asked ourselves, “What could be better than our favorite candy bar?” The answer is this: a healthy, wholesome and delicious candy bar without all of the processed ingredients and preservatives – with all the extra love. This Healthy Homemade Twix Bars recipe is one of my all time favorite things to make at home, and now you can too!
You make these Healthy Homemade Twix Bars in 3 simple steps. You create the cookie layer, the caramel layer, and of course the chocolate layer. These candy bars are made with some of my favorite healthy ingredients. Almond meal, coconut flour, coconut oil and maple syrup, what is not to love? This means my Healthy Homemade Twix Bars are great for everyone from vegans, to Paleo folks, and everyone in between.
You make my Healthy Home Made Twix Bars by first making the cookie base. This cookie, unlike traditional Twix, is made with almond meal, coconut flour, coconut oil and maple syrup. This means it’s gluten free, grain free, and processed sugar free too. While this cookie is better for you, nobody would ever know, the flavor is still Bigger and Bolder. After the cookie layer of course comes the caramel layer, and then the chocolate! This is the icing on the cake if you will.
You will love to make these Healthy Homemade Twix Bars for your friends and family, as I do! You will be baking a sweet treat I know they will appreciate, and also, it just so happens to be good for them. These are sure to become a household favorite, I can’t wait to hear what you all think!
- Shortbread Ingredients:
- 2 cups (8oz/240g) almond flour
- 2 tablespoons coconut flour
- ⅓ cup (1.5 fl oz/50g) coconut oil, melted
- ⅓ cup (1.5 fl oz.50g) maple syrup
- 1 teaspoon vanilla
- Caramel Ingredients:
- ½ cup (4oz/120g) creamy almond butter
- ⅓ cup (11/2oz.50g) coconut oil, liquid
- ⅓ cup (11/2oz.50g) maple syrup
- 1 teaspoon vanilla
- ¼ teaspsoon salt
- Chocolate Ingredients:
- ¼ cup (2 floz/60ml) coconut oil, liquid
- ¼ cup (1oz/30g) cocoa powder
- 2 tablespoons pure maple syrup
- ⅛ teaspoon salt
- Preheat your oven to 350oF (180oC) and line a 8x8 pan with parchment paper.
- In a medium bowl combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined.
- Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
- In a medium bowl combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth.
- Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
- Once the caramel mixture is hardened, prepare the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. Refrigerate until hardened, about an hour.
- Once the chocolate is set, gently remove from the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
- Store in fridge for up to a week or in the freezer for 1 month.
Baking parchment is a silicon coated paper, which is non stick.
Grease-proof paper can be used, but it must be placed on a buttered/oiled pan, and then buttered or oiled again.
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
5 ImagesSubmit Your Photos
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.