Paleo Copycat Coconut Twix Bars (GF/DF/Paleo)
Confession: I have a sweet tooth. Like a major sweet tooth. But I totally understand that sugar is not really a part of any healthy diet. That’s why I started recreating my childhood favorites using healthy ingredients. This paleo copycat twix bar has a buttery shortbread cookie base with a super ooey gooey coconut caramel and the whole thing is surrounded by a rich dark chocolate shell. Without any grains or refined sugar. Can it get any better than that?
While these take a bit of effort (3 parts) I think they are totally worth it. And you know that’s saying a lot because I am really a big fan of super fast recipes for the family! Just to give you an idea on the steps involved:
First you have to bake the buttery shortbread cookie, which quite honestly could be a desert of it’s own!
Then, via stovetop, you have to make the paleo caramel. This is a rich and gooey coconut caramel that you will need to pour over the bars and cool.
Note: Here is a little tip to help you with the caramel which can be difficult to get right. The more you cook it the thicker it will get. If yours ends up too runny, you can always throw a little arrowroot powder in there to thicken it up.
Finally, you will need to melt and dunk your bars in a rich dark chocolate shell and cool them completely in the fridge or freezer before serving.
I keep a big batch in the freezer and pull one out when I need a treat. They are delicious cold or frozen. Sometimes I even chop them up frozen and put them on top of my favorite cashew milk ice cream. If you haven’t tried it, you must. Cashew milk ice cream is the best dairy alternative ice cream I’ve found. It’s better than soy / almond / coconut x 1,000. It’s creamy without the inflammation of the dairy. Oh and with these copycat twix bars it’s TO DIE FOR!
Paleo Copycat Coconut Twix Bar
- 6 tbs kerrygold butter Can sub coconut oil
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup coconut sugar
- 2 egg whites
- 1 cup coconut sugar
- 1 1/2 cup coconut cream no liquid, all cream
- 3 tbs coconut oil
- 1/2 tsp vanilla bean paste can sub vanilla extract
- pinch sea salt
- 2 cups dark chocolate chips
- 1 tbs coconut oil
- 1/3 cup smooth almond butter only if using step 1 for the Twix Bar (see below)
To make the shortbread
- Mix egg whites and butter until sticky.
- Add the rest of the shortbread ingredients and let sit 5 minutes for the coconut flour to absorb all the liquid.
- Press into an 8×8 pan lined with parchment paper for easy removal. The crust should be about 1/2 inch thick.
- Bake at 350 degrees for 20 minutes.
- Let cool while making caramel.
To make the caramel
- Bring all caramel ingredients to a boil in a saucepan over the stove.
- Turn heat down to medium low or until simmering. Stir constantly.
- Continue stirring about 20 minutes or until caramel is thick and rich. You know it's done when you pull out a drop and it hardens in a minute or two on your counter.
- Pour over the shortbread and throw it all in the fridge for an hour or until firm.
To make the twix bar
- There are 2 options here.
- 1: You can just melt the chocolate and coconut oil (add a bit of almond butter maybe 1/3c as this will keep the chocolate a little soft and won't break when you cut it) and stir well. Then just pour over the top of the pan and throw it in the fridge. When it's firm, you can cut into bars. This method is easier, however, the bars will not be fully covered in chocolate.
- 2: You can cut the bars into candy bar sized rectangles. Then melt the dark chocolate and coconut oil in a large bowl (you can do this by heating in the microwave and stirring every 30 seconds or over the stove on low heat). Dip into the chocolate, place on a piece of parchment, and immediately freeze. You have to work quickly or you will melt the caramel. This step is a little harder but you will get more of a fully dipped candy bar feel.
- Store in the freezer.