Healthy Twix Bars

These gluten-free and dairy-free Healthy Twix Bars are made with an almond flour crust, almond butter filling, and a dark chocolate sea salt topping. They’re the perfect healthier treat!

I love chocolate and all things candy, but I’m sure you could have guessed that by now. I’ve been wanting to make a healthier version of one of my favorite candy bars, and I’m so glad I did. These bars are TO DIE FOR.

We keep them in an airtight container in our freezer and grab a few after dinner each night. They satisfy your sweet tooth but won’t leave you feeling guilty.

The best part about these bars, besides the fact that they’re irresistible? They’re SO easy to make.

First, make the crust by combining almond flour, salt, baking soda, coconut oil, maple syrup and vanilla. Press into a 8x8 baking dish and bake for 12-15 minutes. That’s the only part of the recipe that requires baking!

While the crust cools, make the filling by whisking together almond butter, maple syrup, coconut oil, vanilla and salt. Pour over the slightly cooled crust and let it cool in the fridge for 30 minutes to an hour.

Make the topping by melting together dark chocolate chips and coconut oil. I like Enjoy Life and Lily’s Chocolate. Pour over the cooled crust and filling, and then spread chocolate on top. Let it set in the refrigerator and then sprinkle with flaky sea salt (I love Maldon).

Store in an airtight container or ziplock freezer bag in the refrigerator or freezer. If you want them to be softer, store in the refrigerator, but if you want a good crunch, store in the freezer.

Happy baking!

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Healthy Twix Bars

Yield: 20-24 servings

Author: Elisabeth & Butter

Prep time: 30 MCook time: 12 MTotal time: 42 M

Ingredients:

For the Crust:

• 1 ½ cups packed finely blanched almond flour 
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 3 tablespoons melted coconut oil, melted before measured
• 2 tablespoons pure maple syrup
• 1 1/2 teaspoons vanilla extract

For the Filling:

• 1/2 cup  creamy almond butter
• 1/3 cup pure maple syrup
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt

For the Chocolate Topping:

• 3/4 cup dark chocolate chips (I use Lily's or Enjoy Life)
• 1 tablespoon coconut oil
• Flaky sea salt for topping (I use Maldon)

Instructions:

For the Crust:

1. Preheat oven to 350 degrees and line an 8x8 baking pan with parchment paper.
2. In a bowl, mix together the almond flour, salt, baking soda. In a separate bowl, whisk together the coconut oil, maple syrup and vanilla. Add the liquid ingredients to the dry and stir to combine. Press into the lined pan and bake for 12-15 minutes or until lightly golden brown on top.
3. Let the crust cool for 15-20 minutes in the pan before pouring the filling mixture on top.

For the Filling:

1. In a bowl, whisk together all the filling ingredients until smooth (almond butter, maple syrup, melted coconut oil, vanilla and salt).
2. Once the crust has cooled for 15-20 minutes, pour the filling on top and let cool completely before adding the chocolate. You can place the pan in the refrigerator to speed up this process.

For the Chocolate Topping:

1. In a small saucepan over low heat, or in the microwave, melt the chocolate chip and coconut oil until smooth. Pour over the cooled crust and filling and place in the refrigerator or freezer to set for an hour. Remove and sprinkle with flaky sea salt.
2. Cut into bars and store in an airtight container in the refrigerator or freezer. Enjoy!

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