It seems there is nary a person who isn’t all over anything that involves chocolate. In recent years we have seen plenty of research that suggests chocolate does have health benefits, however, we need to ensure that it is a rich, quality source that doesn’t involve dairy and excessive amounts of high glycemic sugar. So when you can combine chocolate with health and can make a cult favourite in your own home, you better get that grocery list ready, because you don’t want to wait on making this homemade twix bar recipe.
Anytime you can turn chocolate into a healthy creation, you’ve done yourself a favour. The purpose of this recipe is to expose you to the benefits of chocolate (antioxidants, magnesium), without the dairy, processed sugar, and other nasty ingredients in typical chocolate creations. In this case we have used a lower glycemic sugar, coconut oil, and almond flour to make this a tasty, yet more gut friendly, twix bar.
- Small and large mixing bowl
- 2 – 8 x 8 glass dishes
- Large saucepan
- 2 1/2 cups blanched almond flour
- 1/4 tsp celtic sea salt
- 1/4 tsp baking soda
- 1 cup pecans, toasted and finely chopped or ground
- 5 tbsp coconut sugar syrup
- 1/2 cup extra virgin coconut oil, melted
- 1 tbsp of vanilla extract
- 3/4 cup coconut oil
- 1 1/4 cup coconut palm sugar
- 1/4 cup coconut sugar syrup
- 6 oz coconut milk
- 1/2 tsp salt
- 1 tsp vanilla
- 2 to 2 1/2 cups of organic dark chocolate chips (soy and dairy free is optimal)
- In a large bowl combine almond flour, salt, baking soda, and pecans
- In a smaller bowl, mix together coconut syrup, coconut oil, and vanilla
- Mix wet ingredients into dry
- Place parchment paper in the base of 2 8 x 8 glass dishes and press dough evenly into bottom of pan
- Bake at 250F for 20-25 mins or until golden brown on top. Remove and let cool.
- In a heavy bottomed sauce pan (allows mixture to expand without overflowing) combine the coconut oil, granulated and liquid coconut sugar, coconut milk, and salt
- Heat the mixture to 248 degrees (firm ball stage). Quickly stir in vanilla (it may bubble) and pour the caramel into the pan on top of the shortbread.
- Set aside and let cool (at room temp this will take several hours) or put it into the freezer to expedite the process.
- Remove caramel covered cookie by the parchment paper and place it on a cutting board. Use a large knife to cut the cookie into bars.
- Melt 2 to 2 1/2 cups of organic dark chocolate chips in a pan over low heat
- Dip and roll each bar in the melted chocolate and place on parchment lined cookie sheet.
- Place in fridge or freezer to harden up and store.
- The real trick is trying to keep this healthy snack to a bar or two a day. Let me know how you do.
An easier chocolate treat to make: Coconut Brownie Recipe