As a self-proclaimed chocoholic, I find it so hard to resist a chocolatey treat whenever I'm offered one. I'm rarely tempted by sweet candies (like gummies or fruity-flavoured sweets), or salty foods (like french fries or chips). But, when it comes to chocolate - it's game over.
That's why, I've become so passionate about recreating all of my favourite chocolatey sweet treats, but in a healthful way. No processed sugars. No unnecessary fats or calories. Only whole ingredients, always! And, since I released my 3-Ingredient Healthy Snickers Bar recreation, you guys have been asking for me to release more like it.
And boy... do I have the recipe for you today!
After some research and recipe testing, I've officially come up with the easiest "Healthy Twix" recipe that you can add to your healthy baking arsenal. There's no baking required, and only 7 ingredients needed: coconut oil, maple syrup, almond flour, protein powder, peanut butter (or another nut butter), sea salt and chocolate chips.
What's even better is that it only takes about 30 minutes to make. That way, you can whip these up in a pinch and not even have to wait very long to enjoy one! (You can thank me later!)
Special thanks to my friends at Garden of Life for gifting me the coconut oil and protein powder so that I could experiment with them to create this recipe. I've been using Garden of Life for the past few years now and absolutely love their products. I find their protein powders bake REALLY well - which is rare! Most other protein powders tend to make the final result too hard and dense. But, their plant-based protein powder delivers the perfect flavour and texture every time.
Recipe + details available below!
For the shortbread:
½ cup maple syrup
1.5 cups almond flour
⅛ tsp sea salt
For the caramel layer:
½ cup peanut butter (or cashew/almond butter)
½ cup maple syrup
a pinch of flaky sea salt
For the chocolate topping:
1 cup sugar-free dark chocolate chips
Line a casserole dish with parchment paper and set aside.
In a microwave-safe bowl or saucepan, melt down coconut oil & maple syrup for the shortbread base.
Next, mix in almond flour and protein powder until a thick dough forms. Press into the bottom of the casserole dish. Freeze.
In a microwave-safe bowl or saucepan, melt together peanut butter, maple syrup & coconut oil until a liquid caramel is formed. Wait 2 minutes for the caramel to thicken back up, then pour over top of the shortbread base. Sprinkle with flaky sea salt and freeze for 20 minutes.
Once the caramel is completely solid, melt chocolate chips and coconut oil in a microwave-safe bowl or saucepan. Pour over top of the caramel layer and freeze once more until chocolate is completely hardened.
Slice into 24 bars and enjoy!
Makes 24 bars. Nutrition facts are for one bar.