Healthy Homemade Paleo Twix Bars
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.
Ingredients
Shortbread
- 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
Caramel Filling
- 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
Chocolate Layer
- 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.
Nutrition
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Yum!
I made these for my friends who are vegan and they were very impressed! I had a time trying to finding a substitute for the arrowroot four; I decided on instant tapioca but I had to grind it out very fine. Funny story… I put 1/2 cup of whey protein powder instead of the coconut flour in my first batch of shortbread; haha forever labeling my plastic bags from here on out! After everything finally came together, they tasted great and I’d definitely make again!
These sound delicious… but I wish you wouldn’t have recommended using palm oil. It’s terrible for the environment (and threatening to bring orangutans to extinction), which seems counterproductive for a vegan recipe.
Can I use ghee instead of palm oil?
I just made these and can not wait to try them. However, the prep time is definitely more than 10 mins. They have to chill for 1 hour and then after you pour the chocolate. I did use ghee instead of palm oil and coconut oil. Now I just have to wait patiently. Haha
Hi Linda, I wouldn’t try subbing with ghee, it could potentially change to cooling time and flavor.
This homemade Paleo Twix bar really hits the spot! I love it, totally worth the prep time. I didn’t have any maple but I did have honey and they still turned out great. I was particularly impressed with the shortbread, it was better than I expected. Thanks for sharing, I’m looking forward to trying more of your recipes. Keep on doing your thing. ✌️
Thank you Megan for the kind words!
hi, i’m on a keto diet so would i be able to sub in powdered erythritol or liquid stevia for the maple syrup in this syrup? Also, i’ve never used arrowroot powder before, could i use xantham gum to substitute? Thanks.
Hi Pika, no- I don’t think those would be a good sub, sorry. You can use tapioca in place of arrowroot.
Hello! so this is my second time making these bars and they are amazing! Thank you for sharing this! This time around my chocolate clumped up at the bottom. Almost like moist fudgy looking and then the rest of the mixture is runny. Would you have any thoughts as to what caused this?
Hi Michelle, it sounds like the chocolate was overcooked a bit. Next time, just melt it- not cook it too long. 🙂