Healthy Copycat Twix Protein Bars
These healthy protein enriched Twix bars are a homemade, better for you, naturally sweetened take on the candy bar we all know and love. There is a layer of almond and coconut flour shortbread, a date caramel middle and a dark chocolate topping.
Servings 8
Ingredients
Base Crust
- 3/4 cup almond flour
- 1/2 cup coconut flour (or more almond flour)
- 1/3 cup coconut oil, softened not melted
- 1/4 cup honey or maple syrup
- 1/4 cup protein or collagen powder, plain or vanilla
- 1 teaspoon vanilla extract
Caramel Layer
- 2 cups dates, soaked 30 minutes and drained
- 1/2 cup cashew (or any other nut) butter
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
- Flaky salt - optional
Instructions
Base Crust
- Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place all base crust ingredients into a bowl and mix together until well combined. If the mixture seems a little dry, add water or milk a tablespoon at a time until it comes together. Press the mixture into the bottom of the lined pan or dish evenly.
Caramel Layer
- Place all caramel filling ingredients in food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. A few bits of dates left is fine as it adds to the texture.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted, pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Sprinkle with flaky salt if desired.Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.When ready to serve, remove bars from pan and cut into 8-10 bars or more smaller squares.Store in the fridge for up to 1 week or freezer for up to 3 months.