Paleo Homemade Twix
Servings: 20 bars
Calories: 296kcal
Ingredients
Shortbread
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon vanilla
- ⅓ cup melted coconut oil
- ⅓ cup maple syrup
Caramel Layer
- ½ cup creamy almond butter
- ⅓ cup melted coconut oil
- ⅓ cup maple syrup
- ¼ teaspoon salt if nut butter isn't salted
- 1 teaspoon vanilla
Chocolate Layer
- ¼ cup melted coconut oil
- ¼ cup cacao powder
- 2 tablespoons maple syrup
- pinch salt
Instructions
- Preheat oven to 350° and line a 8x8 pan with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
- In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth. If needed, microwave in 15 second increments to make mixing easier. Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
- Once the caramel mixture is hardened, prepare the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. A whisk usually works best for mixing. Refrigerate until hardened- about an hour.
- Once the chocolate is set, remove the candy by pulling up on the parchment paper. Place entire square on a cutting board and cut in half one way and in tenths the other way, creating 20 candy sticks. Store in the fridge.
Nutrition
Calories: 296kcal | Carbohydrates: 16g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 32mg | Potassium: 92mg | Fiber: 4g | Sugar: 9g | Vitamin A: 0.1IU | Calcium: 87mg | Iron: 1mg