Candy is just a killer when it comes to Halloween. It’s so hard to avoid and if you’re trying to lose weight or encourage your kids to eat healthier, Halloween can be dreadful. I hope this recipe is a tasty alternative for you.
Twix bars were always my favorite candy as a kid. There was no way I was going to go this Halloween without making a healthy version.
These twix bars are:
Super sweet
Great for satisfying your chocolate craving
Full of natural sugar
Much more nutritious than store-bought candy bars
Healthy Vegan Twix Bars
Author: Ella Smith
Recipe type: Dessert
Serves: 8 twix bars
These candylicious bars are full of natural sugar, vegan and 100% guilt-free!
Ingredients
- COOKIE
- ¼ cup unsweetened applesauce
- 1 Tablespoon ground flaxseed (also called flaxseed meal)
- ¾ cup coconut flour
- ¼ teaspoon sea salt
- 3 Tablespoons coconut oil, melted
- 1½ Tablespoon pure maple syrup
- CARAMEL
- 1 cup putted dates
- 2 Tablespoons nut butter (peanut or cashew work best)
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- CHOCOLATE COATING
- 1⅓ cup chopped vegan dark chocolate
- 1 Tablespoon coconut oil
Instructions
- TO MAKE THE COOKIE
- Preheat oven to 350 degrees F. and line a loaf pan with parchment paper. Set aside.
- In a small bowl, stir together applesauce and flaxseed meal. Let sit 15 mins.
- In a medium mixing bowl, combine coconut flour and sea salt.
- In a small heat-safe bowl, melt coconut oil in microwave or preheated oven.
- Add melted coconut oil and maple syrup to flour and stir to combine.
- Stir in applesauce mixture until evenly combined and sticks together.
- Press dough evenly into bottom of lined loaf pan.
- Bake 11-13 minutes, or until hard on outside, but not crispy or golden colored.
- Cool completely in refrigerator.
- TO MAKE CARAMEL
- Blend dates in food processor until paste forms.
- Add remaining caramel ingredients to food processor and blend until combined. (Scrape sides as needed.)
- Remove cookie layer from refrigerator and carefully remove from pan by lifting by parchment paper.
- Carefully spread caramel layer on top of cookie layer.
- TO MAKE CHOCOLATE COATING
- In a medium heat-safe bowl, combine chopped chocolate and coconut oil.
- Microwave in 20 second intervals, stirring between each time, until melted.
- With a large, warm, very sharp knife, carefully cut cookie into 8 even bars.
- Line a large portable surface (like a cutting board or serving platter) and line it with parchment paper.
- Spread a bit of melted chocolate onto your non-dominant hand and place the cookie onto it. Using a large spoon, pour enough melted chocolate over the bar to cover it completely.
- Place on parchment paper and repeat with remaining bars.Freeze bars until chocolate is completely solid.
- Transfer to airtight container, using parchment paper to separate bars and store in refrigerator.
- When ready to eat, cut in half with a warm, very sharp knife.
Notes
* To make knife warm, you can simply run it under hot water for a few seconds. Just make sure to dry it well afterwards.
* Make sure to clean your hands well before dipping bars in chocolate.
* If you're not sure how much chocolate should be used over each bar, see above pictures.
* Make sure to clean your hands well before dipping bars in chocolate.
* If you're not sure how much chocolate should be used over each bar, see above pictures.
Nutrition Information
Serving size: ½ bar Calories: 171 Fat: 5.2g Carbohydrates: 10.1g Sugar: 4.7g Sodium: 59.5mg Fiber: 0.8g Protein: 1.7g
