And when I saw my friend Gal @holyhealth share her healthier Twix Bars a few months back, I new instantly I needed to try making them! Gal, by the way makes a wide variety of healthy and delicious meals and also the best healthy treats, so definitely check her out!
Back to the Twix bars… the real Twix candy bar used to a favorite of mine but they are obviously not gluten-free, so making them really is the only option.
And I love making healthier versions as long as we are going to make them anyway. So I started with Gal’s recipe and made some adaptations along the way.
These bars are gluten-free, vegan and so yummy! (And with lots of teens always in the house, I’ve had many taste testers!)
They are also super easy to make with 3 simple layers: A “shortbread” cookie base, maple-date caramel middle and chocolate topping.
They’re made with just 10 real, whole food ingredients: Almond flour, gluten-free oats, flax egg, maple syrup, dates, salt, almond butter (amazon affiliate link), vanilla extract, chocolate chips and coconut oil.
To make paleo, skip the gluten-free oats and use additional almond flour.
The “shortbread” cookie layer is made with almond flour, gluten-free oats (amazon affiliate link), flax egg, salt and maple syrup. It is mixed together in a stand mixer, pressed into a bread pan and baked for 20 minutes. Couldn’t be easier.
You literally just mix the 5 ingredients together with an electric mixer and press into the prepared baking pan and bake.
While the cookie base cooks, you combine the maple-date caramel filling in a food processor.
It is just 4 ingredients: Dates, almond butter, maple syrup and vanilla extract.
And it is spread on top of the cooked cookie base, then placed in the freezer to set.
If you’ve followed me a while and even made these before, you will notice that I decreased the amount of time it needs to set in the freezer before adding the chocolate — still works great!
Each layer is really easy, but now you need to build in freezer time. Let the caramel layer set for 2 hours or more, depending on when you make them.
After the caramel and cookie have been in the freezer a while, it’s time for the chocolate later.
The chocolate is simple melted chocolate chips and 1/2 a teaspoon coconut oil. I like to melt chocolate in a double boiler (amazon affiliate link) if you have one.
Pour the chocolate on top of the frozen caramel and put back in the freezer to set.
Ideally, let the chocolate set an hour or 2, or even overnight depending on when you make them.
Pro tip: It will be easier to cut after it is frozen, but let them sit at room temperature for a 5 minutes before slicing to reduce cracking of the chocolate layer when slicing into pieces.
Then lift the parchment paper and the bars out the bread pan, slice and cut into bars! First slice in strips, then cup each strip into 2 or 3 pieces depending on how big you want the bars to be. We like to make a combination of sizes.
You can also melt more chocolate and drizzle the tops if you want. If your chocolate cracks at all when you cut it, the drizzle is a great idea!
These take a little time to make because of all the freezer time, but they are worth the wait!
They have been a huge hit in our house! And the mini sizes are super fun!
Hope you love them as much as we do!
Scroll down for recipe and leave a comment if you try.
Just 10 real food ingredients, gluten-free and vegan, these are healthier version of the classic and so yummy! They are also super easy to whip up! NOTE: Prep time is 20 minutes active time, the rest of setting in the freezer.
2½-3 tablespoons maple syrup (depending on preference -- the extra maple syrup makes it a little sweeter and more caramel-y)
1 teaspoon vanilla extract
½ cup melted chocolate chips (we prefer semi-sweet but you could also use dark chocolate)
½ teaspoon coconut oil
½ cup melted chocolate chips
½ teaspoon coconut oil
Preheat oven to 350 degrees and line a 9x5 bread pan with parchment paper.
Mix flax egg if you haven't already and let sit 5-10 minutes.
Place all other ingredients in a mixing bowl. Add flax egg and mix together until well combined.
Press dough into prepared bread pan, spreading and pressing from end to end.
Bake 18-20 minutes.
Add the dates to a food processor and process until smooth. Add remaining ingredients and process until well combined.
Spread evenly over baked cookie base.
Freeze for 2 hours - or more (I've frozen overnight depending on your timing)
Using a double boiler, melt coconut oil and chocolate chips.
Pour over frozen bars and put back in the freezer to set -- 1-2 hours or overnight depending on when you make them.
Tip: The bars will be easier to cut when they are frozen.
Cut into bars
After frozen, lift parchment a paper out of the pan, and cut into bars -- First cut into strips about ¾ inch wide (you'll get 8 or 9 strips), then cut the strips into halves or thirds, depending on your preference. I have a mix of sizes -- ¾ inch wide by 1 1//4 - 2 inches long. You'll end up with 16-27 mini bars depending on how you cut them.
Tip: if chocolate cracks while cutting, try cutting with a serrated knife.
Top with chocolate drizzle if desired or enjoy as is!
Chocolate drizzle (optional)
Using a double boiler, melt chips and coconut oil.
Using a spoon drizzle melted chocolate over cut bars for decorating.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...