A healthy homemade twix bars that can be put together with just 4-ingredients, and without baking. High in protein, mood-boosting magnesium, immunity-strong antioxidants and fiber. The creamy cookie layer is almond shortbread, the creamy layer is chocolate fudge, and it's all coated in melted dark chocolate shell. A healthy copycat version of a popular candy bar! Use a mold OR a loaf pan.
Melt the chocolate chips in a pyrex measuring cup in the microwave at 60 seconds.
Use a small spoon to spread the melted chocolate all around the inside of each well of a rectangular mold. I used a mold with rectangles about three inches long. I linked to a similar one in the ingredients, with each well being about 3-inches long by 1-inch deep.
Set coated mold in freezer while you make layers.
Make Cookie Layer
Mix the cookie mixture in a blender until smooth. Press into the mold wells and flatten.
Make Caramel Fudge Layer
Add the shredded coconut to the blender, and process 3-4 minutes until you have coconut butter - it will be about half as much as shredded coconut you added. So if you added 1 cup, you will end up with 1/2 cup of coconut butter.
To your creamy coconut butter, add the cacao butter and maple syrup. To make it extra caramel-y, you could add a few spoonfuls of date paste.
Spoon the caramel fudge layer on top of the cookie layer. Tap the mold to level the mixture. Freeze for 1 hour.
Unmold Bars, Add Last Chocolate Layer
Remove bars from mold carefully, while frozen, without breaking them. Microwave the chocolate again to melt and then spoon/spread the chocolate on the side of the bar that doesn't have chocolate.
Don't Have A Mold?
Double the recipe for a loaf pan! To make the recipe without a mold, follow these steps:Don't melt the chocolate yet. Instead, line an 8-inch by 4-inch loaf pan with parchment paper and build the layers there, freeze as described, and cut into squares. Melt the chocolate now, and lower each square into it using a fork. Set the coated squares on a drying rack set over parchment or a dish to catch dripping chocolate. Freeze or refrigerate until solid.
Extra: Date Paste Recipe
Soak 10 dates overnight, pit, blend with 1/2 cup water until creamy. Store this date paste in the refrigerator for one week or freeze for 2 months. Use it as a layer for desserts, spoon to sweeten a drink, spread on toast. Dates are high in iron and fiber, and among the healthiest whole food sweeteners around.
Store the bars in the refrigerator, or freeze long term.