Make these healthy paleo Twix bars at home! You won’t be able to tell the difference between these copycat candy bars and the popular original. Game changer: this recipe for healthy homemade paleo Twix candy bars. They are paleo, gluten free, sugar free, and vegan.
These Paleo Twix Bars contain all the delicious layers of the popular candy, but made with healthy ingredients that will make you feel good! Sweet, delicious, and incredibly easy to make. Smooth, melty chocolate layers with sweet buttery caramel that melts in your mouth, on top a flakey shortbread crust. Mmmm, I hear it calling me. 🙂
Whoever said candy isn’t for lunch hasn’t made a healthy rendition of the beloved Twix bar. Now, I’m going to tell you something that might startle you. I am not really a fan of candy, and never have been. Even as a kid, I had little to zero fascination with it. I was just like, it’s a ball of pure sugar, get over it. But that isn’t true when it comes to chocolate and caramel. These are the only two candies I did (do) have a love for! I like to think of them more like essentials rather than just an extra, though.
twix for lunch?
Was that me sneaking into the freezer and serving myself one, two, um… three of these for lunch? Naaah, it couldn’t be. I’m too healthy for that, right? Ha! That’s what you think. 🙂 Chocolate + peanut butter (or other nut butter) + shortbread for lunch is not below me, baby! Heck no! Life’s too short to leave out the good stuff, so I make it my priority to give these kind of goods front and center attention. 😉
So, with Milky Ways and Twix bars being the only candies I held dear, I had to give them a go in my healthy kitchen. Ask me if I feel guilty about sharing these with my mom for lunch…. Um, no. 🙂
More like this:
Cinnamon Sugar Paleo Pumpkin Donut Holes
Salted Caramel Cashew Butter Fudge
Extra notes: I used this 6″ pan for making these healthy candy bars.
Healthy Homemade Paleo Twix Bars
Ingredients
- 1/2 cup coconut flour
- 1 tablespoon arrowroot flour
- 1/3 cup palm oil shortening or coconut oil
- 3 tablespoons maple syrup
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup cashew butter or almond butter
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup cocoa powder
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- pinch of sea salt
Instructions
- Preheat oven to 350F.
- Combine ingredients for shortbread in a bowl. Mix well until combined- you can also use a food processor to expedite the process! Line bottom of a 6" square cake pan (link to the one I use in post script) with parchment paper. Press shortbread dough into bottom of cake pan. Bake on 350F for 20 minutes until golden. Remove and cool.
- In a food processor or medium bowl, blend ingredients for caramel filling until completely smooth. Pour over shortbread crust. Chill in freezer until firm (about 1 hour).
- Prepare a double boiler on the stove over low/medium heat. Melt chocolate ingredients together and stir until smooth. Pour chocolate over caramel layer. Sprinkle with sea salt flakes (optional). Chill in the freezer until firm. Slice and serve! Store in freezer.