Healthy Twix Bars (GF, DF, Refined Sugar-Free) Recipe
Introduction
These Healthy Twix Bars offer a deliciously satisfying treat without any refined sugar, gluten, or dairy. Layered with a crumbly shortbread base, creamy caramel, and rich dark chocolate, they’re perfect for a guilt-free indulgence at any time of day.
Ingredients
- Shortbread Layer:
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 3 tbsp honey, warmed (or maple syrup as a substitute)
- Caramel Layer:
- 1/2 cup almond butter (creamy or crunchy; swap for your favorite nut or seed butter)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- Pinch of sea salt
- Chocolate Layer:
- One 2.5 oz dark chocolate bar (or 1/2 cup chocolate chips)
- 1 tbsp coconut oil
- 1/4 tsp flakey sea salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large bowl, combine coconut flour, almond flour, melted coconut oil, and warmed honey. Stir well until all flour clumps are dissolved and mixture is uniform.
- Step 3: Line a 6×6-inch baking dish with parchment paper. Press the shortbread mixture evenly into the base using a spatula. If the mixture sticks, dip your spatula in melted coconut oil to help smooth it out.
- Step 4: Bake the shortbread layer for 10–12 minutes until it just starts to turn golden brown. Remove from oven and allow to cool completely.
- Step 5: For the caramel, combine almond butter, coconut oil, vanilla extract, maple syrup, and sea salt in a saucepan over medium-low heat. Stir continuously until the mixture is fully melted and smooth, about 2–3 minutes. Remove from heat and let cool completely.
- Step 6: Break the chocolate bar into pieces and place in a bowl with coconut oil. Heat in 30-second intervals in the microwave, stirring in between, until fully melted and smooth. Alternatively, melt gently on the stovetop.
- Step 7: Once the shortbread and caramel have cooled, pour the caramel evenly over the shortbread base. Place the dish in the freezer until the caramel hardens fully, about 1–2 hours.
- Step 8: Remove the dish from the freezer. Pour the melted chocolate over the hardened caramel layer, spreading evenly. Sprinkle flakey sea salt on top, then refrigerate for 5–10 minutes to allow the chocolate to set.
- Step 9: Lift the bars out by the parchment paper edges and place on a cutting board. Using a large chef’s knife, slice into 1/2-inch strips, then cut each strip into thirds. Be mindful not to leave the bars in the freezer too long before slicing to prevent cracking.
- Step 10: Serve and enjoy your healthy homemade Twix bars!
Tips & Variations
- Replace honey in the shortbread layer with maple syrup to keep the recipe vegan.
- Use your favorite nut or seed butter in place of almond butter for a different flavor profile.
- For an extra crunchy texture, sprinkle chopped nuts between the caramel and chocolate layers.
- If your chocolate layer is cracking while cutting, let the bars warm slightly at room temperature before slicing.
Storage
Store these Twix bars in an airtight container in the refrigerator for up to one week, or in the freezer for longer storage. To enjoy, let freezer-stored bars thaw for a few minutes at room temperature to soften slightly. Reheat is not recommended as it may alter the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different flour for the shortbread layer?
Coconut and almond flours provide the right texture and gluten-free properties for this recipe. Using other flours may change the consistency, but you can experiment with gluten-free blends if needed.
What type of chocolate is best for the topping?
Choose a high-quality dark chocolate with at least 70% cacao for a rich flavor. Using chocolate chips works well, but a solid bar melts more evenly for a smooth topping.
PrintHealthy Twix Bars (GF, DF, Refined Sugar-Free) Recipe
These Healthy Twix Bars are a delicious gluten-free, dairy-free, and refined sugar-free treat featuring a crunchy shortbread base, a creamy caramel layer made from almond butter and maple syrup, and a rich dark chocolate topping. Perfect for a guilt-free dessert or snack, these bars combine wholesome ingredients with indulgent flavors in an easy-to-make layered bar.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 9–12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Shortbread Layer
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 3 tbsp honey, warmed (or maple syrup as a substitute)
Caramel Layer
- 1/2 cup almond butter, creamy or crunchy (or your favorite nut or seed butter)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- Pinch of sea salt
Chocolate Layer
- One 2.5 oz dark chocolate bar (such as Evolved Eating Signature Dark) or 1/2 cup chocolate chips
- 1 tbsp coconut oil
- 1/4 tsp flakey sea salt
Instructions
- Prepare the Shortbread Layer: Preheat your oven to 350°F (175°C). In a large bowl, combine the coconut flour, almond flour, melted coconut oil, and warmed honey (or maple syrup). Stir thoroughly until no crumbles remain and the mixture is evenly combined.
- Form and Bake the Shortbread: Line a 6×6-inch baking dish with parchment paper. Use a silicone spatula dipped in melted coconut oil to pack the shortbread mixture evenly into the base of the dish. Bake for 10-12 minutes, or until the edges start turning golden brown. Remove from the oven and let it cool completely.
- Make the Caramel Layer: In a saucepan over medium-low heat on the stove, combine almond butter, coconut oil, vanilla extract, maple syrup, and a pinch of sea salt. Heat while whisking constantly until the mixture is fully liquefied, about 2-3 minutes. Remove from heat and allow it to cool completely.
- Prepare the Chocolate Layer: Break the dark chocolate bar into a small bowl and add coconut oil. Warm it in the microwave in 30-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt chocolate over a stove using a double boiler method.
- Assemble the Bars: Once the shortbread and caramel layers are fully cooled, pour the caramel sauce evenly over the shortbread base. Place the dish in the freezer for 1-2 hours, or until the caramel layer hardens completely.
- Add the Chocolate Topping: Remove the dish from the freezer. Pour the melted chocolate over the hardened caramel layer and spread it evenly. Sprinkle with flaky sea salt. Refrigerate for 5-10 minutes until the chocolate hardens.
- Slice and Serve: Lift the parchment paper to remove the slab from the pan. Place on a cutting board, then slice into 1/2-inch wide strips and cut each strip into thirds. For best results, avoid leaving the bars in the freezer too long after chocolate hardening to prevent cracking when slicing.
- Storage: Store the finished bars in an airtight container in the refrigerator or freezer. Enjoy this healthy, indulgent treat anytime!
Notes
- If the shortbread mixture sticks to your spatula while pressing into the pan, dip the spatula in melted coconut oil to help it press evenly.
- Any nut or seed butter can be used instead of almond butter in the caramel layer for flavor variation.
- Use softened honey or maple syrup warmed slightly to help the shortbread ingredients combine well.
- The bars keep well stored in the fridge or freezer; freezing makes slicing easier and lengthens shelf life.
- For extra richness, a higher cocoa percentage chocolate bar can be used as the topping.
- Ensure caramel and shortbread layers are fully cooled before layering to avoid melting the chocolate topping.
- To avoid cracking when slicing, do not leave the chocolate layer in the freezer for too long after hardening; refrigeration is preferable before serving.
Keywords: Healthy Twix Bars, gluten free dessert, dairy free bars, refined sugar free, almond flour shortbread, almond butter caramel, dark chocolate topping, homemade candy bars
