This delicious recipe comes from Rachael DeVaux from Rachaels Good Eats.
I don’t actually like twix bars, but when I saw the ingredients for Rachael’s version I knew I’d like the taste based on the ingredients she used.
I’ve made so many different bad healthy desserts, but this is definitely not one of them! I made modifications to Rachaels original recipe (based on what I had at home) and it still turned out delicious (and one of the best desserts I’ve ever made!
Here’s her recipe and my modifications.
I used an 8*8 pan
- 1/2 cup coconut flour
- 1/2 cup almond flour (I didn’t have almond flour so I substituted it with the same amount of coconut flour)
- 1/3 cup coconut oil, melted
- 3 tbsp honey, warmed (I love Wedderspoon Manuka honey) feel free to sub maple syrup
- 1/2 cup almond butter (creamy or crunchy) (I made a homemade pecan/peanut butter using my Braun FP3020 12 Cup Food Processor since these were the nuts I had on hand)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
- One 2.5 oz dark chocolate bar (I used Eating Evolved Signature Dark) Or sub 1/2 cup chocolate chips. Rachael says you can also mix 1/4 cup melted coconut oil with 1/4 cup cacao powder, 1/2 tsp vanilla extract and 1-2 tbsp maple syrup if you don’t have chocolate on hand (I have not tried this method)
- 1 tbsp coconut oil
- 1/4 tsp flakey sea salt (I used coarse sea salt instead since this is what I had at home)
Preheat oven to 350 degrees F.
Combine coconut + almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.
Line a smaller baking dish (I prefer a loaf tin for thicker layers) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.
Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.
Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.
Remove from burner and let cool completely.
Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove (I used double broiler method).
Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens (about 1-2 hours).
Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.
Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef’s knife, slice into 1/2-inch strips, and from there, slice each strip into thirds.
Ready to serve!! Enjoy! Store in airtight container in the refrigerator 🙂