I know it seems like I’ve had a chocolate obsession lately, but who can resist a healthy take on your favourite treats?!
IN TRUE TWIX SPIRIT I’M GOING TO SHARE MY HEALTHY TWIST ON THE CLASSIC TWIX BAR.
Admittedly, it doesn’t taste identical to the ones I remember scarfing down as a child BUT they are pretty darn close AND delicious AND easy to make AND relatively healthy.
12 tablespoons of coconut flour
8 tablespoons of coconut oil (melted)
2 tablespoons of (Canadian…hehe) maple syrup
Preheat oven to 350.
In a bowl mix together all of the above ingredients, forming a dough.
Press dough into a greased 9×4 pan. (I used a bread pan)
Bake for 12ish minutes until the edges are golden.
Let cool for 5-10 minutes.
In a food processor blend dates and peanut/cashew butter until a caramel texture is formed.
Scrape sides and add warm water when/if needed.
Add caramel layer to the cookie layer once it has cooled.
Place into freezer for approx 20 minutes.
Remove the pan from freezer and cut into 1/2-1 inch pcs.
Place the cookie and caramel layered cut pcs onto a cool rack with wax paper underneath to catch the chocolate.
Heat chocolate chips (I used a bowl with a pot of boiling water underneath but you can also use the microwave)
Once heated to a saucey consistency coat the pcs of cookie and caramel with melted chocolate.
I had a bit left over so I drizzled some more chocolate after the initial coating.
Optional ~ You can also top with some sea salt.
Place on cooling rack in the fridge for 40 minutes.
Viola, delicious, healthy-ish TWIX!