Homemade Twix Bars
This recipe for Homemade Twix Bars is the BEST healthy version of the store bought treat. These copycat twix bars are vegan and gluten free which makes it easy for everyone to enjoy. Made with a delicious date caramel and a quinoa/coconut flour cookie crust.
Servings 12
Calories 182kcal
Ingredients
- For the Cookie Base:
- 1/2 cup quinoa flour
- 1/2 cup coconut flour
- 2 tbsp coconut sugar
- 3 tbsp peanut butter
- 2 tbsp virgin coconut oil
- 1 flax egg 1 tbsp ground flax mixed with 2 tbsp water allowed to sit for 5 minutes
- 1 tbsp vanilla
- For the Caramel Layer:
- 6 dates
- 3 tbsp peanut butter
- 1 tsp water
- pinch sea salt
- For the Chocolate Coating:
- 3/4 cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350, line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flours and coconut sugar until combined. Then with your hands blend in the peanut butter, coconut oil, flax egg and vanilla until fully combined. The dough should form a ball. If it is too dry, add more coconut oil.
- Break the ball of dough in halves until you have 12 even pieces. Shape them into bars on your parchment lined sheet.
- Place bars in the oven for 12-15 minutes until tops are slightly cracked and sides are golden then set aside to cool on the pan.
- Meanwhile, place caramel ingredients in the bowl of your food processor then process until smooth adding more water if the mixture needs thinning out.
- Top the cookie bars with caramel by using the same method of breaking the ball of caramel into halves until you have 12 pieces and smooshing them on top of the cookie bars.
- Pop the tray into the freezer and allow to set for at least 10 minutes. This will make the cookies easier to dip in the chocolate. Melt chocolate chips and coconut oil together over low heat, stirring frequently.
- Once the chocolate has melted, one by one, coat the bars by placing them in the pan, and using a fork turn them over to coat them in the chocolate. Transfer to a parchment lined baking sheet then pop back into the freezer for 15 minutes.
- I cut these in half and stored them in the freezer in a sealed container. They will keep for up to a week.
Nutrition
Calories: 182kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Sodium: 61mg | Potassium: 152mg | Fiber: 3g | Sugar: 9g | Calcium: 43mg | Iron: 0.7mg