A simple, no-bake coconut and almond flour shortbread gets topped with date caramel and melted chocolate for a healthier homemade version of Twix bars!
**AUGUST 2019 UPDATE**
This recipe was originally posted in June of 2016, and is seriously the best homemade candy bar, ever. It was in desperate need of new photos and less wordy recipe instructions, so I’m re-posting it today with an option to simply pour melted chocolate over top of the bars instead of going through the original lengthy process of freezing fully then dunking each bar in chocolate. I’ve left the original blog post in tact below, for the sake of nostalgia. Feel free to scroll straight to the bottom to get the recipe, if you’ve already read this old blog post!
It’s been a long time since I’ve regularly eaten candy bars, and I’m always disappointed whenever I try one again. There’s something slightly stale, overly sweet, and cringe-worthy about most commercially made candy bars that I just can’t get over. To me, the flavor that should be present is replaced with a sickening level of sweetness, and after one bite I’m just not interested anymore.
They’re also full of weird, low-quality ingredients and don’t leave me feeling full, satisfied, or good in any way after I eat them, particularly since the majority of mass-produced candy bars are made with cocoa, sugar, vanilla, and other crops grown with no concern for the quality of life of farmers or the planet. It’s just not something I can get behind.
Luckily, I figured out how to make homemade nutrient-dense candy bars instead! I took some of my favorite foods (chocolate + nuts + dates, helloooo!) and with the help of a little kitchen wizardry was able to make a candy bar that has everything my heart desires. These also happen to be vegan, gluten-free, and paleo friendly, so just about everybody and their mother can eat them.
I’m talking about all the good stuff here:
Dates are blended into a thick, sweet caramel sauce that’s full of fiber, potassium, and anti-inflammatory properties.
Coconut flour provides a light, buttery texture for the faux-shortbread crust, and is naturally filled with fiber to help fill you up. If you’ve never worked with coconut flour before, this is a great introduction to its light, sweet flavor!
Almonds are here in the form of almond flour and almond butter, and provide vitamin E, biotin (hello glowing hair and nails!), protein, fiber, and iron.
Coconut oil adds richness to the shortbread layer, and melds well with the flavor of coconut flour. It is also a superfood status oil, filled with (wildly debated, but wonderful) heart-healthy fats.
Finally, there’s dark chocolate which has antioxidants and tastes like heaven. Am I overselling these? I think not.
It really is a little bit incredible that those wholesome ingredients can be smashed together and transform into a candy bar. These copycat twix bars are unique because instead of being baked they rely on the freezer to create their shape and texture, and get pressed together in just minutes. The hardest part is waiting for the chocolate to firm up before you can slice them!
If you make this recipe, leave me a comment below letting me know how they turn out, or take picture of your homemade twix bars and share it with me on Instagram so I can see!
No-Bake Chocolate Caramel Cookie Bars (aka homemade Twix bars)
Time: 20 minutes
Yields: 8-10 bars
Ingredients:
crust
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 2 Tablespoons maple syrup
- 2 Tablespoons virgin vcoconut oil, melted
- 1 teaspoon vanilla extract
- a pinch of salt
caramel
- 1 cup medjool dates, pitted (about 8-10 large dates)
- 2 Tablespoons almond butter
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1/4 teaspoon sea salt
chocolate
- 3/4 cup dark chocolate chips or roughly chopped chocolate
- Flaky sea salt
Instructions:
- Line a loaf pan with parchment paper and set aside.
- Mix all crust ingredients in a bowl until moist and crumbly. Dump into lined pan and use your fingers to press the crust into an even layer. Put pan in the freezer to start chilling while you make the caramel.
- Place all caramel ingredients into a food processor or high-speed blender. Blend until smooth, stopping to scrape down the sides, as needed. Scoop caramel onto the chilled cookie layer, spread to evenly coat, and put back in the freezer to chill while you melt the chocolate.
- Melt chocolate in a microwave safe dish in 20 second intervals, stirring between, until completely melted, or in a small pot on the stove over the lowest possible heat, stirring contantly.
- Pour chocolate over top the bars, using a spoon to spread it in a thin, even layer. Sprinkle with flaky sea salt, then place back in the freezer for 5 minutes, just to let the chocolate firm up.
- Slice into 8-10 bars, then either eat immediately or store in an airtight container in the fridge for up to 1 week.
NOTES:
- If your dates are not soft and sticky, soak them in hot water for 5-15 minutes before using to help them blend more easily.
- If desired, these bars can be fully dipped in chocolate like a traditional Twix bar. Double the amount of chocolate and freeze the pan of shortbread/caramel for at least 1 hour to let it firm up before slicing and fully submerging each bar in chocolate.