"Twix Bars"


Twix bars = success! I love re-making candy bars we grew up addicted to. I don’t know about you, but it feels so much better eating these knowing exactly what goes into them. Not only are “real” Twix bars not vegan or gluten-free, but do you really want to be eating milk solids, glucose syrup, and vegetable fat? I didn’t think so.

These healthier Twix bars are made with healthy fats, natural, unrefined sugars, and superfoods. So, although Gray and I devoured all 12 bars in a matter of hours, I didn’t even feel bad! #winning

I do suggest keeping these frozen as the “wafer” stays crunchy while the caramel and chocolate both remain at the perfect texture! You can also store these in the fridge, but the caramel will be a little gooier, which some actually prefer. It all depends on your texture preferences. Either way, it’ll taste delicious.

Here's what you need:

Crust:
  • 1/2 cup cashews
  • 1/2 cup blanched almonds
  • 1/2 cup coconut flour
  • 1/4 cup agave (or other liquid sweetener)
  • 2 Tbsp coconut oil
Caramel:
  • 1/4 cup maple butter
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
Chocolate:
  • 1/2 cup melted cacao butter
  • 1/2 cup cocoa powder
  • 3 Tbsp agave (or other liquid sweetener)

Here's how to make it:

Crust:

  1. To a food processor, add the cashews and blanched almonds. Pulse until fine crumbles form. Make sure not to over-pulse or it will start turning into nut butter.
  2. Add the coconut flour and pulse again until mixed.
  3. Add the agave and coconut oil, and pulse again until the mixture just starts to stick together, while remaining crumbly.
  4. Transfer crust mixture into a candy bar mold, pressing down some of the crust into each one. If you don't have molds, you can use a small brownie tin or something similar, and later cut into slices.
  5. Transfer to the freezer while preparing the caramel.
Caramel:
  1. In a saucepan, melt the maple butter, maple syrup, and coconut oil on medium heat. Set aside to come down to room temperature.
  2. Pour the mixture into a shaker or bottle and shake until it thickens and becomes caramel-like.
  3. Transfer to a small bowl and place in the freezer to firm up. This will never totally solidify. It will always remain caramel-like even if you leave it in the freezer overnight. I left it in the freezer for a couple hours before adding it to the crusts.
  4. When ready, pour a little "caramel" to each one and transfer back to the freezer. This may get messy, that's normal! 
Chocolate:
  1. In a saucepan, melt the cacao butter on medium heat.
  2. Add cacao powder and agave, and stir until smooth. Set aside to come down to room temperature.
  3. When it's ready, remove bars one by one from the freezer, placing them on a fork to dip them into the chocolate. You'll notice the chocolate starts to harden right away.
  4. As soon as it looks firm enough, place them back in the freezer to firm up completely (this only takes a few minutes) and devour!

 


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