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Healthy Almond Butter Twix Bars

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.