Healthy homemade Twix bars that can be put together with just a few ingredients, and without baking. This recipe has a creamy shortbread, a fudge caramel layer, and a dark chocolate shell. Use a mold or a loaf pan.
Melt the ½ cup of the chocolate chips in a pyrex measuring cup in the microwave at 60 seconds.
1 cup chocolate chips, divided
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.
½ cup almond flour, 2 tablespoon maple syrup, pinch sea salt
Make Fudge Caramel 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 ½ cup of coconut butter.
1 cup shredded coconut
To your creamy coconut butter, add the cocoa powder and maple syrup. To make it extra caramel-y, you could add a few spoonfuls of date paste.
2 tablespoon cocoa powder, 2 tablespoon maple syrup
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 last ½ cup of chocolate chips again to melt and then spoon/spread the chocolate on the side of the bar that doesn't have chocolate.
1 cup chocolate chips, divided
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.
Storage
Store the bars in a sealed package in the refrigerator for a week, or freeze for three months.
Notes
1. Don't substitute the flour. Use finely ground almond flour, not meal.2. Be sure your shredded coconut is fresh3. Taste test each mixture to see if you feel it is sweet enough.4. Use either a mold or a loaf pan. If you use a loaf pan, you'll need a sharp knife to cut it into squares.Date Paste Recipe. Visit my date paste recipe here. In brief, you soak 10 dates overnight, pit, blend with ½ 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.