@wholesomelysophia: HEALTHY TWIX BARS! gluten free & taste better than the original, full recipe below #twixbars #healthyrecipe #halloween #EasyRecipe WHAT YOU NEED! For the shortbread crust: 1 1/4 cup almond flour 2 tbsp coconut oil, melted 2-3 tbsp honey / maple syrup 1 tsp vanilla extract For the date caramel: 1 cup medjool dates, pitted (roughly 10-12) 1/3 cup almond / peanut butter 1 tbsp coconut oil, melted 1 tsp vanilla extract 1/4 tsp salt 2-3 tbsp milk of choice (add more as needed to meet desired consistency) For the chocolate coating: 1 cup dark chocolate 1 tbsp coconut oil TO DO’s! —Combine shortbread ingredients into a bowl, mixing until a moldable texture forms (should be crumbly). —Pour into a parchment paper lined loaf tin & press firmly to the bottom until evenly distributed. —Bake shortbread at 350 degrees for 8-12 minutes, or until edges are golden brown. Remove & let cool. —While shortbread is cooling, create date caramel by adding all ingredients into a food processor. Pulse until combined thoroughly, should be thick but spreadable. Spread over top shortbread layer until evenly distributed, then let harden in the freezer for roughly 15 minutes. —Create the chocolate coating by melted the dark chocolate & coconut oil in the microwave for 30 second increments until smooth. Pour over top caramel layer, then place back into the freezer to completely harden for 1-2 hours. —Remove from freezer and let sit at room temperature for 10 minutes, then slice & enjoy. Best kept stored in the fridge or freezer, depending on preference.

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Thursday 17 September 2026 20:10:22 GMT