Homemade Twix Bars Make a Delicious Dessert

This treat will make you smile! Megan Mitchell transforms this beloved candy bar into a paleo-friendly, vegan, and gluten-free perfection by swapping in almond flour, coconut oil, cashew butter, and dates. Plus, the recipe is sweetened with maple syrup, not granulated sugar.

Paleo Homemade Twix Bars

Yield: 16 pieces
Active Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the cookie crust:
1 ¼ cup Thrive Market Almond Flour
¼ cup Thrive Market Organic Tapioca Flour
3 tablespoons Thrive Market Organic Coconut Flour
1 teaspoon sea salt
¼ cup, plus 1 tablespoon Thrive Market Organic Virgin Coconut Oil, melted, plus more if needed

For the caramel filling:
¾ cup Thrive Market Organic Cashew Butter
8 Medjool dates, pitted
3 tablespoons Thrive Market Organic Maple Syrup

For the topping:
2 (4-ounce) Thrive Market Organic Paleo Dark Chocolate bars, coarsely chopped
2 to 3 tablespoons Thrive Market Organic Virgin Coconut Oil

Instructions

Make the crust:
Line an 8 x 8-inch pan with parchment paper, leaving an overhang on both sides; mist with cooking spray.

Add all cookie crust ingredients except coconut oil to a food processor; pulse until combined. Add coconut oil and pulse until mixture is crumbly. Remove lid and squeeze a piece of dough between your fingers; it should hold together without falling apart. If needed, add 1 tablespoon coconut oil at a time. Turn out into prepared pan and use fingers to push dough to the edges, creating an even layer; refrigerate 15 minutes. While the crust chills, preheat oven to 350°F. Bake 15 minutes, or until edges begin to brown.

Make the filling:
While the crust bakes, wipe out the food processor and add all filling ingredients; blend until dates are broken down and filling is smooth. Remove crust from oven and top with filling; spread in an even layer. (The hot crust will make this easier.)

Make the topping:
Place chocolate and coconut oil in a small sauce on low heat; stir until melted. Pour on top of the caramel filling; refrigerate for 20 minutes, or until firm. Remove candy from the pan by lifting up both sides of parchment paper. Using a sharp knife, cut into 16 x 1-inch pieces. Store at room temperature for up to 3 days.

Recipe by: Megan Mitchell