Healthy Twix Bars (Printable Version)

Guilt-free chocolate caramel bars with almond crust, date caramel, and dark chocolate coating.

# Ingredient List:

→ 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)
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

# Step-by-Step Instructions:

01 - Line an 8x4-inch loaf pan with parchment paper, ensuring overhang on all sides for easy removal.
02 - Combine almond flour, coconut flour, melted coconut oil, maple syrup, and salt in a mixing bowl. Mix until a uniform dough forms. Press the mixture firmly and evenly into the bottom of the prepared pan. Transfer to the freezer for 15 minutes to set.
03 - Place pitted Medjool dates, almond butter, coconut milk, vanilla extract, and salt in a food processor. Blend on high speed until completely smooth and creamy, scraping down the sides as needed.
04 - Remove the crust from the freezer. Spread the date caramel mixture evenly over the chilled crust using a spatula. Return the pan to the freezer for 30 minutes until 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 and melted. 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. Return to the freezer for at least 30 minutes or until the chocolate is fully set.
07 - Lift the bars from the pan using the parchment paper overhang. Cut into 12 even bars. For clean cuts, run a sharp knife under hot water and wipe dry between slices. Store in an airtight container in the refrigerator for optimal texture.

# Tips from hearthlykitchen:

01 -
  • The date caramel is shockingly creamy and naturally sweet, without any weird aftertaste.
  • Press the crust into your pan with the back of a measuring cup for perfectly even layers every time.
  • Keep a stash in your freezer for when candy bar cravings hit at midnight.
02 -
  • Room temperature ingredients blend much smoother, so take your almond butter and coconut milk out of the fridge before starting.
  • Let the bars sit at room temperature for 5 minutes before serving for the perfect texture.
03 -
  • Warm your knife under hot water and dry it between cuts for perfect slices every time.
  • If your dates seem dry, soak them in warm water for 10 minutes then pat dry before blending.

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