Description
You will never know that these homemade Twix bars are secretly healthy and gluten-, grain-, dairy- and refined-sugar-free! They’re only 6 ingredients and are so easy to make!
Ingredients
- FOR THE CRUST:
- ⅓ cups Coconut Oil, At Room Temperature (should Be The Consistency Of Softened Butter)
- 3 Tablespoons Honey (Agave For Vegan Version)
- Pinch Of Salt
- ¾ cups (66g) Coconut Flour, Sifted (See Note)
- FOR THE CARAMEL:
- 2 cups Lightly Packed Dates, Cut Into Halves
- 1 Tablespoon Coconut Oil, Melted
- 1 Tablespoon Hot Unsweetened Vanilla Almond Milk
- FOR THE CHOCOLATE COATING:
- 3 ounces, weight Dark Chocolate, Roughly Chopped (Vegan-friendly If Making Vegan Version)
- ¼ teaspoons Coconut Oil
Preparation
Preheat oven to 350ºF and line an 8×8 inch pan with parchment paper, leaving an overhang over the sides to use as a handle when the bars are set.
In a large bowl using an electric hand mixer, beat together coconut oil, honey and salt until creamy and smooth. Stir in sifted coconut flour until a wet dough forms. Form dough into a flat disc and wrap with plastic wrap, or place on a piece of parchment paper. Refrigerate until dough has set a little bit, and has lost some of its tackiness. This takes about 8–10 minutes.
Once chilled, press dough evenly into the bottom of the prepared pan. This may be a little difficult at the beginning, because parchment paper may move around. I found that holding it with one hand, while pressing with the other worked well. Additionally, if your dough is quite sticky you can use a small piece of parchment paper to press out the dough.
Bake until crust is golden brown, about 9–10 minutes. If your crust rises a little bit, gently press it flat with a large spoon once it comes out of the oven. Let cool for 5 minutes.
While crust cools, place chopped dates in a medium, microwave-safe bowl and microwave until hot, but not burned, about 1 1/2 to 2 minutes.
Add the hot dates into a small food processor (mine is 3 cups) and use the “chop” setting until they are broken down into small pieces. Then, turn to the “puree” setting until the dates are creamy and begin to form a ball.
With the food processor running, stream in the coconut oil and hot almond milk (I just microwaved it for 1 1/2 minutes) until dates are broken down, sticky and smooth.
Once crust has finished cooling for 5 minutes, gently spread the date caramel on top evenly, making sure to not break the crust. Place the pan into the refrigerator until the caramel is hard, at least 3 hours.
Once the caramel is hard, lift out of the pan and slice into 16 bars. Additionally, line a cookie sheet with parchment paper.
For the chocolate coating, place the chocolate and coconut oil in a small microwave-safe bowl and microwave in 30-second intervals on half power, stirring between each interval, until the chocolate is smooth and melted.
Pour the chocolate into a small shallow plate with sides. Gently pick up each bar by the sides and dunk the top into the chocolate until it’s fully covered. Gently shake off any excess, and place onto the parchment paper lined cookie sheet. Repeat with all the remaining bars.
Place into the refrigerator for 10 minutes to set the chocolate and devour.
Notes:
1. Please weigh your coconut flour! I have tried this crust many times with different brands and, for the most part, 3/4 cup of sifted coconut flour is 66g. But I have found some brands that are a little denser and only require 1/2 cup plus 2 tablespoons to make 66g. To ensure results, weigh the sifted flour.
2. You can totally omit the chilling if you want, but it makes the dough easier to press into the pan.
3. I could not get the dates to be smooth enough in a large food processor, so definitely use a small one. 4. You may have some chocolate left over. You can easily re-microwave it and gently spread it on the sides of the bars if you wish.
5. Bars are best stored in refrigerator.
