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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Healthy Twix Bar

Serves: 24|Prep: 20 mins minSet: 120 min

Gluten Free Vegan

Serves: 24|Prep: 20 mins minSet: 120 min

Who doesn’t love a Twix bar? I’m sure both you and your child crave that crunchy yet gooey caramel treat sometimes! While I’m not against a treat from time to time, I’ve whipped up my very own Healthy Twix Bar which is just as crunchy, gooey and delicious, but is free from added sugars to save you from those sugar highs. In fact, I’ve used a winning combo of coconut flour and almond meal making this bite gluten-free plus, high in fiber to keep tums full for longer. Yes, please!

Ingredients

Method


Base:
1 cup almond meal
½ cup coconut flour
1/3 cup maple syrup
½ cup almond milk


Caramel:
1/3 cup almond butter
6 Medjool dates, pitted
2 tbsp maple syrup
2 tbsp coconut oil, melted
2 tbsp filtered water
Pinch vanilla powder or extract
Pinch sea salt


Chocolate:
¼ cup cacao
1/3 cup coconut oil, melted
2 tbsp maple syrup
Pinch vanilla powder or extract
1. Preheat oven to 350ºF and line a baking dish (8"x8") with baking paper.
2. In a small bowl, add all base ingredients and stir to combine.
3. Press mixture evenly into prepared baking dish, flattening down with a spatula or the balm of your hands. Bake in the oven for 10-12 mins or until the sides are turning golden brown. Allow to cool.
4. For the caramel, add all ingredients into a high-speed food processor or blender and process until smooth and creamy. If your dates are quite hard, soak them in hot water for 10 mins beforehand, then drain and use.
5. Pour the caramel on top of the base, smoothing out with a spatula. Transfer to the freezer while preparing the chocolate.
6. For the chocolate, add all ingredients into a small bowl and whisk to combine.
7. Pour on top of the caramel layer and freeze for 1-2 hours.
8. Gently remove baking paper, then cut into slices.

Tip:
If you like the bars to be fully covered in chocolate, you can also freeze the base with the caramel layer first, cut into slices and dip into the chocolate afterwards. Serve immediately, store in the fridge for up to a week or in the freezer for up to 4 months.


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