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TWIX BARS || NO-BAKE

Here is another delicious healthy twist on a popular chocolate bar because you can never have too many chocolate recipes, right? Of course these bars are refined sugar free and contain no artificial ingredients.

 

These TWIX BARS are NO-BAKE, VEGAN, DAIRY FREE and GLUTEN FREE. Made with whole foods you can feel good about eating and feeding to your family.

INGREDIENTS LIKE → DATES, COCONUT FLOUR, ALMOND FLOUR, PURE MAPLE SYURP + COCONUT OIL.

You are going to love the layer of VEGAN CARAMEL made with natures candy – DATES! Blended until smooth along with a few dollops of nut butter and a pinch of salt. So simple and satisfying.

Soaking the dates in warm water for about 15 – 30 minutes will help soften them up before blending them into a silky paste.  I like to reserve some of the soaking water in case my caramel needs a bit of help blending up smooth. 

The base for these TWIX BARS is amazing all on its own AND although it requires NO-BAKING, the texture is just like a crumbly cookie base! 

The homemade chocolate layer takes only minutes to make and requires just 3 simple ingredients → COCONUT OIL, COCOA POWDER + PURE MAPLE SYURP. 

Don’t forget to add a sprinkle of sea salt on top of the chocolate layer before adding the pan back to the freezer. It makes such a difference, trust me! 

Once the layers have firmed nicely, remove the pan from the freezer and wait about 5 minutes before slicing into bars. This will help to prevent the chocolate layer from cracking, also use a sharp knife and press down gently when slicing. (As you can see from the photo above, I got a little impatient and starting slicing straight from the freezer!)

Store your TWIX bars in an air-tight container in the freezer for up to 3 months for optimum freshness (if they last that long!)

 


 

‘TWIX’ BARS || NO-BAKE

Makes about 10 thinly sliced bars.

BASE:

  • 1 cup coconut flour
  • 1 cup almond flour
  • 1/4 cup melted coconut oil
  • 3 Tbsps. pure maple syrup 
  • pinch of sea salt

VEGAN ‘CARAMEL’ LAYER:

  • 1 cup pitted, soaked dates
  • 1/2 cup nut butter (I used natural PB)
  • 3 Tbsps. melted coconut oil
  • pinch of sea salt
  • water as needed for blending

HOMEMADE CHOCOLATE LAYER:

  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 3 Tbsps. pure maple syrup 
  • pinch of sea salt 

 

DIRECTIONS:

Step 1: Line an loaf pan with parchment paper. (Use an 8×8 inch baking pan if doubling the recipe).

Step 2: In a medium bowl mix together the ingredients for the base (combine with a fork at first and then get in there with your hands). Form the dough into a ball and press into the pan. Add the pan to the freezer while you make the caramel.

Step 3: In a food processor (or blender) add the ingredients for the caramel and pulse until it forms a silky paste (adding a bit of water as needed to help the caramel blend up smooth). Add the caramel to the base and return the pan to the freezer.

Step 4: To make my 3-ingredient homemade chocolate, gently melt the coconut oil in a small saucepan, remove the pan from the heat and stir in the cocoa powder + maple syrup and mix until smooth. Add the chocolate to the caramel layer and finish with a sprinkle of sea salt. Return the pan to the freezer to firm up.

Step 5: When ready to enjoy remove the pan from the freezer and wait a few minutes before slicing into bars. To prevent the chocolate layer from cracking, use a very sharp knife and press down gently.

Store these bars in an air-tight container in the freezer for up to 3 months.

 

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