Healthy DIY “Twix” Bars (vegan, paleo, gluten-free)

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If you’re a fan of Twix candy bars, these are for you. This recipe, made with just a handful of all-natural ingredients, is a super-decadent, vegan, and gluten-free version of the store-bought version! No need to say that these chocolate covered treats taste even better! Featuring macadamias and fresh dates, these caramel-filled bars are loaded with heart-healthy fat, fiber, and minerals. Macadamias, in fact, are high in iron, magnesium (essential for bone and nerve health), manganese, and fiber and they are also a fabulous source of antioxidants, mono-unsaturated fats, and protein. Wonderfully delicious, dates are one of the most popular fruits packed with an impressive list of essential nutrients, vitamins, and minerals that are required for normal growth, development and overall well-being.

Further Food Nutritionist Commentary:

Twix bars are irresistible to almost anyone with a sweet tooth. Unfortunately, they’re packed with processed ingredients and added sugar. This recipe emphasizes whole foods rather than processed ones, and uses ingredients like Brazilian nuts, medjool dates, and coconut oil to pack in all the delicious sweet flavor the store-bought candy supplies. Plus, this recipe is higher in protein and iron than the classic, and is even gluten-free!

By Rachel Paul, MS, RD
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Healthy DIY “Twix” Bars (vegan, paleo, gluten-free)

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Servings: 10

Ingredients

Shortbread:

180 grams brazilian nuts
4 tablespoons rice malt syrup
½ teaspoon vanilla powder
1/2 teaspoon salt

 

Caramel:
12 medjool dates (pitted)

4 tablespoons almond butter

pinch of salt
4 tablespoons water

 

Chocolate:

70 grams coconut oil (melted)
85 grams maple syrup
3 tablespoons cacao powder
½ teaspoon vanilla powder

Instructions

For the shortbread: 
1. Combine all ingredients in the food processor and process until a thick batter is formed.
2. Transfer the mixture to a small slice tin lined with baking paper, and form a layer of 1 cm pressing evenly with your hands.
3. Freeze while you prepare the caramel.

 

For the Caramel:
1. Place all ingredients in a food process and process until smooth and creamy.
2. Remove the tin from the freezer, and top with the caramel filling.
3. Now freeze for 1 hour.

 

For the Chocolate: 
1. Whisk all ingredients in a bowl until well combined.
2. Remove the tin from the freezer, and use a large knife to cut the cookie layer into 8 thin bars.

3. Dip bars into chocolate and place on a wire rack, that you will then store in freezer for at least 30 minutes.

For the shortbread:  1. Combine all ingredients in the food processor and process until a thick batter is formed. 2. Transfer the mixture to a small slice tin lined with baking paper, and form a layer of 1 cm pressing evenly with your hands. 3. Freeze while you prepare the caramel.   For the Caramel: 1. Place all ingredients in a food process and process until smooth and creamy. 2. Remove the tin from the freezer, and top with the caramel filling. 3. Now freeze for 1 hour.   For the Chocolate:  1. Whisk all ingredients in a bowl until well combined. 2. Remove the tin from the freezer, and use a large knife to cut the cookie layer into 8 thin bars. 3. Dip bars into chocolate and place on a wire rack, that you will then store in freezer for at least 30 minutes.

Nutrition Information

Per Serving:  Calories: 347; Total Fat: 22g; Saturated Fat: 10g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 137mg; Potassium: 370mg; Carbohydrate: 35g; Fiber: 5g; Sugar: 25g; Protein: 5g

Nutrition Bonus:   Iron: 4%

 

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