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Paleo Twix Bar Recipe

This Paleo Twix Bar Recipe Tastes Just Like the Real Thing — We Promise

Being Paleo is not always easy, so when a deliciously simple recipe comes along that's also Paleo, you're going to want to jump on it. We promise this Twix Bar recipe from our friends at PaleoHacks will not dissapoint.

Going Paleo can be tough if you like sweets. Candy bars are high in sugar and low in nutrients. If you've got a craving for one, however, you may be tempted to cave.

Don't do it just yet. Instead, try making one yourself with Paleo-approved ingredients. This Twix bar recipe uses a coconut flour shortbread and has a creamy caramel sauce sandwiched between the cookie and chocolate. Just like the real thing. And it's much better for you.

Wondering how this is possible? Try it yourself and see. You'll never go back the real thing again.

Paleo Twix Bar

From PaleoHacks

Paleo Twix Bar Recipe

Ingredients

  1. For the Cookie:
    1/2 cup coconut flour
    2 tablespoons arrowroot
    1/4 teaspoon sea salt
    2/3 cup grass-fed butter, melted
    2 tablespoons honey
    1 teaspoon vanilla extract
    For the Caramel:
    1 cup pitted dates, soaked in hot water for 20 minutes and drained
    1 teaspoon white vinegar
    1/4 cup full-fat coconut milk
    1 teaspoon vanilla extract
    1 tablespoon grass-fed butter, melted
    For the Chocolate Sauce:
    1/4 cup pitted dates, soaked in hot water for 20 minutes and drained
    1/2 cup full-fat coconut milk
    1 tablespoon cocoa powder

Directions

  1. Preheat oven to 325°F. Line a baking sheet with parchment.
  2. Whisk the coconut flour and arrowroot with the salt in a large bowl. Whisk the butter with the honey and vanilla, and add it to the flour. Stir until fully mixed and you have a thick, wet dough.
  3. Pat the dough into a square about 1/2-inch thick on the parchment. Bake for 8-10 minutes, until very light golden brown
  4. To make the caramel:

  5. Blend the dates, vinegar, coconut milk, vanilla, and butter until a thick paste.
  6. When the cookie is done and cooled, spread the caramel on top in an even layer. Transfer the pan to the freezer to firm up.
  7. To make the chocolate sauce:

  8. Put the dates and coconut milk in a blender and blend until smooth. Transfer to a small saucepan and bring to a boil. Reduce heat to a low simmer and simmer until thick and smooth. Stir in the cocoa powder and stir until mixed in. Allow to cool completely.
  9. Remove the cookie from the freezer, and cut into 1-2-inch bars. Cover each with the chocolate sauce and either serve immediately, or refrigerate until firm. Store leftovers in the refrigerator.
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