You will NEVER know that these homemade Twix bars are secretly healthy and gluten/grain/dairy and refined sugar free! They’re only 6 ingredients and are so easy to make!
Healthy candy bars comin’ in COLD on your Friday.
I couldn’t say hot. Because they’re frozen. SO, that would be lying.
I value our friendship too much to say wrong-things on behalf of making sense.
I know you’ll forgive me though because you’re going to be able to Netflix and chill ALL night….WHILE eating a GOOD-FOR-YOU candy bar remake. <–!!!
BOOM. Best Friday night EVER.
If you’re at ALL like me, you STILL have Easter chocolate from LAST YEAR (like 2015 kinda last year) in your pantry because every.single.time that you decide you want a little treat, and you begin to sneak into the secret chocolate storage area…
Whipped almond joy homemade almond butter calls and it’s like “eat me with a spoon.”
And. you listen. #NutButterControlsMyLife.
BUT, there are those few moments in time where the craving for the chewy-salty-rich-sweet-chocolatey-ness of a candy bar gets itself all up in my business and I know that it’s time to CAVE IN. DIG IN. MAKE IT HAPPEN.
Sometimes, I just make some homemade crunch bars from Beaming Baker.
But, other times, I make my OWN paleo homemade Twix bars
You know it by its buttery, tender, shortbread cookie crust that sits under a layer of dense, sticky-sweet caramel and then gets the most DELICIOUS hug of crunchy chocolate coating. Each layer of not-so-good-for-you-but-so-YUM mixes up your taste buds as they enter a magical land of 3 different textures in one crunchy-chewy-crispy BITE.
WHICHWHICHWHICH you are still going to experience 2 NIGHT. Except minus all the sugar, butter, gluten, flour ECT.
You’re welcome.
P.s If you want a tree nut-free version, make sure you check out this homemade twix bar from allergylicious!
This stupid-simple, no fail crust has been used about eleventy billion times in the paleo lemon bars, paleo magic cookie bars AND the healthy pumpkin cheesecake bars. Like I said, NO FAIL. Why would you mess with someone that you know is going to emerge from your oven in golden-brown, flaky crust GLORY?
You would not.
Real star of the show though: DATE CARAMEL.
I’mma just leave that one there for a second. Just let it sit on the tip of your tongue.
Do you remember the caramel apple peanut kettle corn bars where we used it? GAH. SO GOOD RIGHT?! <–If you’re not into dates though, I bet it would work with the almond milk caramel that we used on the healthy gluten free samoa scones with Greek yogurt!
Now imagine if you weren’t pretending that it was up inside your face, and it was ACTUALLY in your real-life mouth that got to real-life eat it on top of a golden brown, cookie-like crust that was covered in rich, dark and smooooooth melty chocolate.
Things that make me happy in the world:
- Baby lambs wearing onsesies (Youtube that. SRSLY)
- Munchkin the Teddy Bear Dog (also, Youtube)
- The moment that my teeth munch through crispy, rich chocolate, enter the land of DATE CARAMEL chewiness and end in the CRUNCH of completely YUMMY crust.
I’m fairly confident that all of these things are going to bring joy and smiles and general good vibes to your life as well.
But, for the sake of doing my job the right way, I must urge you to experience #3 first.
….but it is vital that you don’t forget number 1 and 2.
Netflix + You + YouTube + Animals in clothes + Paleo Twix
Your Friday night just got PLANNED.
Ingredients
For the crust:
- 1/3 Cup Coconut oil at room temperature (should be the consistency of softened butter)
- 3 Tbsp Honey Agave for vegan version
- Pinch of salt
- 3/4 Cup Coconut flour sifted (66g) * READ NOTES
For the caramel:
- 2 Cups lightly packed Dates cut into halves (290g)
- 1 Tbsp Coconut oil melted
- 1 Tbsp Hot Unsweetened vanilla almond milk
For the chocolate coating:
- 3 oz Dark chocolate roughly chopped (Vegan-friendly if making vegan version)
- 1/4 tsp Coconut oil
Instructions
- Preheat your oven to 350 degrees and line an 8x8 inch pan with parchment paper, leaving an overhang over the sides to use as a handle when the bars are set.
- In a large bowl using an electric hand mixer, beat together the coconut oil, honey and salt until creamy and smooth.
- Stir in the sifted coconut flour until a wet dough forms. Form the dough into a flat disc and wrap with saran wrap, or place on a piece of parchment paper. Refrigerate until the dough has set a little bit, and has lost some of it's "stick." This takes about 8-10 minutes.**
- Once chilled, press the dough evenly into the bottom of the prepared pan. This may be a little difficult at the beginning, because the parchment paper may move around. I found that holding it with one hand, while pressing with the other worked well. Additionally, if your dough is quite sticky you can use a small piece of parchment paper to press out the dough.
- Bake until the crust is golden brown, about 9-10 minutes. If your crust rises a little bit, gently press it flat with a large spoon once it comes out of the oven. Let cool for 5 minutes.
- While the crust cools, place the chopped dates in a medium, microwave-safe bowl and microwave until hot, but not burned, about 1.5-2 minutes.
- Add the hot dates into a SMALL food processor (mine is 3 cups ***) and use the "chop" setting until they are broken down into small pieces. Then, turn to the "puree" setting until the dates are creamy and begin to form a ball.
- With the food processor running, stream in the coconut oil and HOT almond milk (I just microwaved it for 1 1/2 minutes) until the dates are broken down, sticky and smooth.
- Once the crust has finished cooling for 5 minutes, gently spread the date caramel on top evenly, making sure to not break the crust.
- Place the pan into the refrigerator until the caramel is hard, at least 3 hours.
- Once the caramel is hard, lift out of the pan and slice into 16 bars. Additionally, line a cookie sheet with parchment paper.
- Place the chocolate and 1/4 tsp of coconut oil in a small microwave-safe bowl and microwave for 30 second intervals on half power, stirring between each interval, until the chocolate is smooth and melted.
- Pour the chocolate into a small shallow plate with sides. Gently pick up each bar by the sides and dunk the top into the chocolate until it's fully covered. Gently shake off any excess, and place onto the parchment paper lined cookie sheet. Repeat with all the remaining bars. ****
- Place into the refrigerator for 10 minutes to set the chocolate and DEVOUR.
Tips & Notes:
**You can totally omit the chilling if you want, but it makes the dough easier to press into the pan.
*** I could not get the dates to be smooth enough in a large food processor, so definitely use a small one.
****You may have some chocolate left over. You can easily re-microwave it and gently spread it on the sides of the bars if you wish.
Bars are best stored in refrigerator.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 8 POINTS+: 4. OLD POINTS: 3
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more paleo desserts with chocolate?
Deep Dish Paleo Chocolate Chip Cookies
Paleo Chocolate Lava Cake Recipe with Almond Butter
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DMoose says
looks so good!!! i’m trying to make those! just a little thing: in the beginning you said that instead of agave nectar you can use honey, but then it won’t be vegan! 🙂
Taylor Kiser says
Yes I know but if a non vegan makes them 🙂