Healthified Twix!

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print



I actually failed the first time making these! Yes, I don’t succeed the first time every time and the first batch was a total #fail!

The cookie layer was really what was a flop….but then I thought “hmmm, why not just use the same recipe for my 4 Ingredient Carb Free Cookies as the base?” and tada! These bad boys were born!

The “caramel” was a win the first go around, so I saved it and make the successful cookie layer the next day. This honestly isn’t hard to create at all, there are just a lot of (easy) steps.

They actually taste exactly like the original chemical filled twix! Haha (but these babies are H-E-A-L-T-H-Y!)

Curious about the ingredient sin the original Twix bars?

Sugar, Glucose Syrup (Sources include Wheat), Flour (Sources include Wheat), Vegetable Fat, Milk Solids, Cocoa Butter, Cocoa Mass, Cocoa Powder, Salt, Emulsifier (Soy Lecithin), Raising Agent (500), Natural Flavours (Vanilla Extract).

Mine are:
• Paleo
• Nut Free
• Gluten Free
• Grain Free
• Refined Sugar Free
• Egg Free
• Dairy Free
• Soy Free
• Banana Free
• High In Protein
• Contain Healthy Fats and ONLY Clean Ingredients








….but the real question is; are you team left or right?

Makes 4 Extra Large Bars or many mini ones!

Cookie Layer:
1 recipe of my 4 Ingredient Carb Free Cookies (minus the chocolate chips)

Caramel Layer:
– 1 cup medjool dates, soaked in warm water for 20 minutes, drained
– 1 Tbsp organic Sunbutter
– 1 Tbsp coconut butter (I used Eating Evolved roasted unsweetened version but you can also use raw like Artisana)
– 1 tsp sea salt

Coating:
– Santa Barbara Chocolate’s pure 100% no sugar organic chocolate chips (15% off: lilsipper15)

Directions:
1. Boil water and allow dates to soak while preparing your cookie layer.

  1. Follow cookie layer recipe but instead of baking into individual circles, form into a square and bake. Allow to cool in freezer while preparing the caramel.

  2. Drain water from dates and blend with Sunbutter, coconut butter, and sea salt until smooth (the smaller the blender the better – like a Bullet Blender, I used my Blendtec Twister Jar20% off: lilsipper)

  3. Remove cookie layer from freezer and spread caramel evenly over cookie and place back in freezer while you melt the chocolate.

  4. Remove cookie caramel square from freezer and slice into desired shapes and size, then coat with melted chocolate. Store in fridge or freezer.

Buy my Book!

Never miss a post!

Get the latest posts delivered to your inbox by signing up for my mailing list! No spam, just great digestive health recipes, tips and insights!

HAVE YOU TRIED MY PROTEIN?

You Should!

Popular on Instagram:

Search my recipes and blog posts!

Never miss a post!

Get the latest posts delivered to your inbox by signing up for my mailing list! No spam, just great digestive health tips and insights!