Healthy Homemade Twix Bars

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HEALTHY TWIX CANDY BARS with NO refined sugar, white flour or oil! Treat yourself with this yummy homemade chocolate candy recipe you can feel good about eating!

INGREDIENTS  

Shortbread Cookie

• 1.5 cups packed almond flour (180 grams) Many people have asked for a sub for the almond flour and I have not tried any other flours. The almond flour makes a naturally crunchy crust without the need for extra oils.
• 1.5 tbsp maple syrup to lightly sweeten the cookie crust and help hold it together.
• 1 tbsp milk of your choice, or sub more maple syrup for a sweeter crust.
• 1/2 tsp vanilla bean paste or vanilla bean powder- I love the specks of vanilla in the crust and it gives it a delicious vanilla smell and flavor.

Date Caramel

• 10 pitted medjool dates. Use the juiciest softest dates you can find!
• 1/2 cup boiling hot water for soaking the dates, we are going to drain this, but reserve a few tbsp on the side to add to the blender as needed.
• 2 tbsp cashew butter can sub almond or peanut butter
• 1 tsp vanilla bean paste or 1/2 tsp vanilla bean powder

Chocolate Coating

• 2 cups chocolate chips my favorite is the HU brand for no added sugar- I love the date sweetened one but it can be hard to find in stores.
• 1/2- 1 tbsp olive oil or coconut oil optional to make the chocolate smooth, runny and shiny

INSTRUCTIONS 

• 1. Preheat oven to 350 degrees.
• 2. Make the shortbread cookie crust. In a mixing bowl add in the shortbread cookie ingredients and mix til a crumbly dough forms. Place dough between 2 sheets of parchment paper and roll it out with a rolling pin. Shape dough into an 8×8 square the same size as the pan. Transfer to an 8×8 baking dish lined with parchment. Bake for 17- 18 minutes til lightly golden. Remove from oven and let cool completely to room temperature, about 20 minutes.
• 3. Make the date caramel sauce. Soak 10 pitted dates in 1 cup hot water for 10 minutes to soften them. Drain the dates but reserve 2-3 tbsp of the soaking water on the side. Add dates, 2 tbsp reserved water, cashew butter and vanilla to a food processor or blender. Blend til smooth. You may have to stop multiple times to scrape down the edges to make sure it all blends up evenly. Splash in tiny bit more water or milk if needed, but you want the caramel to be as thick as possible.
• 4. Spread out the date caramel on top of the almond shortbread crust in an even layer. Place in the freezer for 20 minutes to harden. Once it has firmed up take it out of the freezer and cut it into strips using a sharp knife.
• 5. Melt chocolate chips either in microwave or double boiler. Add the chocolate chips and oil to a large microwave safe bowl. Melt in the microwave in 30 second intervals, about 5 -6 times (alternatively, you can do the double boiler method on the stovetop). Make sure the chocolate is runny and smooth.
• 6. Dip the shortbread/caramel cookie into the chocolate and use a spoon to cover all sides. Place on a parchment lined plate in the fridge to harden. Once hard, use a knife to cut away any excess chocolate from the sides. Store bars in fridge til ready to eat.