Healthy Twix Bars (Printable version)

Wholesome candy alternative with almond crust, creamy date caramel, and dark chocolate topping.

# What you need:

→ Crust

01 - 1 cup almond flour
02 - 3 tablespoons coconut flour
03 - 3 tablespoons melted coconut oil
04 - 2 tablespoons maple syrup
05 - Pinch of salt

→ Caramel Layer

06 - 1 cup pitted Medjool dates (about 10-12 dates)
07 - 2 tablespoons almond butter
08 - 2 tablespoons full-fat canned coconut milk
09 - 1 teaspoon vanilla extract
10 - Pinch of salt

→ Chocolate Layer

11 - 1/2 cup dark chocolate chips (dairy-free if needed)
12 - 2 teaspoons coconut oil

# How to make it:

01 - Line an 8x4 inch loaf pan with parchment paper, ensuring the paper overhangs the edges for easy removal.
02 - Combine almond flour, coconut flour, melted coconut oil, maple syrup, and salt in a mixing bowl. Mix until a dough forms. Press the mixture evenly into the bottom of the prepared pan. Place in the freezer for 15 minutes to firm.
03 - Add pitted Medjool dates, almond butter, coconut milk, vanilla extract, and salt to a food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
04 - Spread the date caramel evenly over the chilled crust using a spatula. Return the pan to the freezer for 30 minutes until the caramel layer is firm.
05 - Combine dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth. Alternatively, use a double boiler on the stovetop.
06 - Pour the melted chocolate over the firm caramel layer. Spread evenly with a spatula to cover completely.
07 - Place the pan in the freezer for at least 30 minutes or until the chocolate is completely set and firm.
08 - Lift the bars out of the pan using the parchment paper overhang. Cut into 12 equal bars. Store in the refrigerator for optimal texture and freshness.

# Expert tips:

01 -
  • You get that perfect crunch-then-chew satisfaction without the processed ingredients
  • The date caramel tastes surprisingly luxurious and no one ever guesses it's fruit-based
  • They keep beautifully in the freezer for sudden sweet tooth emergencies
02 -
  • The pan size matters—using anything larger will make the layers too thin and they won't hold together well when cutting
  • Letting the caramel layer firm up in the freezer before adding chocolate prevents the layers from swirling together
  • Room temperature ingredients work best for the crust, but everything needs to be cold for clean cutting
03 -
  • Soak your dates in warm water for 10 minutes if they seem dry or tough
  • Sprinkle a little flaky sea salt on the chocolate before it sets for a salted caramel version

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