Healthy homemade Twix candy bars that are paleo, gluten free, (added) sugar free, and vegan.
I'd be straight up lying to your face if I said these are better than the original Twix candy bar. While they are inspired by the OG, these homemade paleo twix bars share no ingredient with it's much sugarier predecessor.
The only real thing they both have in common is that two "sticks" is never enough.
Better, therefore is in the taste buds of the beholder...
I had my eyeballs on this creation (slightly adapted from Golden Barrel) for awhile but was honestly intimidated because I thought it would take forever.
Then a dear friend and fellow sugar fiend, Jordan, convinced me that they are, in fact, one of the easiest tasty treats you could, and should, ever make.
She did not steer me wrong. The hardest part is just waiting for each layer to cool before you dig in. You may be wondering, "Why is a digital marketing agency blogging about tasty treats?"
It's rather simple. 1. Because we can and 2. You can't go achieving interweb domination while on an empty stomach.
So keep hustlin' and keep snackin'. Enjoy!
For the shortbread crust
2 cups Bob's Red Mill Almond Flour
2 tablespoons Otto's Cassava Flour
1/3 cup melted Trader Joe's refined coconut oil
1/4 cup pure maple syrup
1 teaspoon vanilla
For the caramel filling
1/2 cup freshly ground creamy almond butter
1/4 cup pure maple syrup
⅓ cup Trader Joe's refined coconut oil melted, use refined for no coconut flavor
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
For the chocolate topping
4 ounces Lily's Dark Chocolate Baking Chips
1/2 teaspoon coarse salt
Preheat oven to 350° and line a 8x8 pan with parchment paper.
In a medium bowl, combine almond flour, cassava flour, coconut oil, maple syrup and vanilla. Mix until well combined. Press into the bottom of the prepared pan and bake for 15 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
In a medium saucepan, combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix over low heat until completely smooth. You can also microwave in 15 second increments if you prefer. Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours or freeze for 30.
Once the "caramel" mixture is hardened, prepare the chocolate topping. Melt the chocolate over medium to low heat, stirring continuously. Once it's melted pour, over the caramel layer. Refrigerate until hardened- about an hour.
Once the chocolate is set, remove the bars by pulling up on the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
Store in freezer for best results.