HOMEMADE TWIX BARS
Today calls for another one of my former guilty pleasures: Twix bars. But these homemade twix bars are made The Organic Dietitian way. I was able to do it with only five real food ingredients.
I experience a lot of joy recreating highly-processed foods with real foods. For these homemade Twix bars the biggest challenge was creating a shortbread cookie for the base. I wanted to make one that was vegan, gluten free, and grain free so everyone can enjoy them. Enter: coconut flour. Coconut flour has been one of my favorite flours to work with lately. Not only is it acceptable for many lifestyles, but it is a nutritional powerhouse in the flour world. Coconut flour is full of fiber, protein, and healthy fats. I love it!
The caramel element was a no-brainer for me. When I think of caramel my thoughts go straight to dates. The flavor of dates reminds me a lot of caramel packaged as natures perfect little fruit. I can get down with one-ingredient caramel.
If you wanted to, you could even use candy molds to create your candy bars, but when I make something homemade, I want them to look homemade. You can see the love that way. (But those candy molds are pretty cool, right?)
– 1 cup coconut flour
– 1/2 cup coconut oil
– 1/4 cup raw honey or pure maple syrup
– 20-24 large soft dates, seed removed
– 9 ounces chocolate chips, melted
**NOTE: Due to feedback, recipe amounts were updated on 10/26/2017
- Preheat oven to 350 degrees.
- In a small bowl mix together the shortbread cookie ingredients to form a dough (it will look like wet sand).
- Press the dough into an 8×4 rectangle on a lined baking sheet. Dough should be about 1/2 inch thick.
- Bake in the oven for 10-15 minutes until edges are golden brown. Let cool for 5 minutes. Put in the refrigerator to help set the crust.
- For the caramel, add the dates to a food processor and process until a paste is formed, scraping down the sides as needed.
- Spread the date caramel evenly over the cooled shortbread cookie with an offset spatula and store in the freezer for about 30 minutes.
- Cut into 12 bars and coat with melted chocolate (I melted mine in a bowl over a pot of boiling water).
- To coat with chocolate, place the individual bar into a fork. Hold the fork over the chocolate bowl. Use a spoon to drizzle the chocolate over the top and gently tap the fork on the edge of the chocolate bowl to remove excess chocolate.
- Allow to set on a lined baking sheet in the fridge for about 30 minutes.
- Store in an airtight container for up to one week.