Healthy Almond butter “twix” bars

Healthy Almond Butter Twix BarsChampagneYogi
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These healthy almond butter twix bars are incredibly delicious and so easy to make. I promise you are going to LOVE THEM so much, you’ll wish you made a double batch.

The girls and I were playing around with making a healthy caramel recipe and this recipe just happened. These twix bars are the dreamiest caramel bars ever! Made with a homemade shortbread cookie bottom, finger licking caramel middle layer and a raw chocolate topping.

You won’t ever catch me eating supermarket candy bars, and while I really don’t enjoy dessert when we eat out, I have become a huge fan of these bars. While not exactly the same as the official “twix” candy bar, they are close enough but with healthy twist!

My girls have never eaten a twix candy bar, so they had nothing to compare, however, my husband swears these ooey gooey bars are a sure hit for anyone who loves twix but wants a healthier and vegan option.

If you are pinched on time, melt any of your favourite dairy-free dark chocolate bars to create a quick chocolate topping fix. Don’t forget to add a pinch of himalayan salt as it complements the sweetness of the date “caramel” layer.

If you want picture perfect looking bars, be sure to slice them before the chocolate has fully hardened, or it will have a mind of its own when you go to cut it and break as it sees fit.

Here’s what you’ll need:

  • almond flour
  • coconut oil
  • maple syrup
  • vanilla extract
  • creamy raw almond butter (or nut/seed butter of your choice)
  • cacao powder (or unsweetened cocoa powder)
  • medjool dates
  • coconut milk (other other non dairy milk of your choice)
Healthy Almond Butter Twix Bars
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Healthy almond butter "twix" bars
Ingredients
Shortbread base
  • 2 cups almond flour
  • 4 tbsp coconut oil
  • 2 tbsp pure maple syrup
  • 1/2 tsp himalayan salt
Caramel Layer
  • 1 1/4 cup Medjool dates pitted
  • 1/2 cup raw almond butter sub for other nut or seed butter
  • 1-2 tbsp coconut milk
  • pinch himalayan salt
Chocolate layer
  • 1 cup grated cocoa butter sub cacao butter, or coconut oil
  • 3-4 tbsp maple syrup coconut nectar works great too
  • 1/2 cup unsweetened cacao or cocoa powder
  • 1 tsp vanilla extract optional
  • 1 pinch himalayan salt plus more for taste
Instructions
Shortbread

  1. Line an 8x8 inch square pan with parchment paper. In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture and starts to stick together. Add to pan and use your fingers to evenly press down into the pan. Place in the freezer to harden while you prepare the caramel layer.

Caramel Layer

  1. Remove all pits from dates and add to a food processor. Pulse until they become small pieces. Add almond butter, coconut milk and salt and mix until silk smooth, scraping the sides as needed to recombine. Taste and adjust as necessary.

  2. Spoon caramel on top of the shortbread, spread evenly and then place pan in the freezer to allow the caramel to set. ~ 10-20 mins

Chocolate Layer

  1. Simmer a few inches of water in a saucepan. Insert a ceramic or pyrex bowl on top of the saucepan, make sure it fits snug and does not touch the water. (this creates a "double boiler")

  2. To the bowl add, grated cacao butter and allow to melt – 2-3 mins.

  3. Once melted, turn off heat and remove the mixing bowl and set of a flat surface. Stir in maple syrup, salt, vanilla and cocoa (cacao) powder. Mix or whisk well so there are no lumps. Taste and adjust flavour as needed.

  4. Pour chocolate layer directly on top of caramel layer, place the pan in the freezer for ~20 mins to set. Cut into squares and serve! Store in the fridge for 3-5 days, or freeze for long term storage. (chances are you'll eat them all before then though)

Recipe Notes
  • The chocolate won't break perfectly – that's perfectly OK!
  • If you prefer to bake your crust for a crunchier texture, preheat oven to 350 degrees, bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
  • If you don't have cacao butter, coconut oil, or coconut butter both taste equally as delicious.

If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @achampagneyogi, #achampagneyogi), I’d love to see your creations.

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XO

Amanda