PALEO ‘TWIX’ BARS // RACHAEL DEVAUX
Paleo Twix Bars by Rachael DeVaux
Hello to the Sweet Laurel community! My name is Rachael and I’m a dietitian and personal trainer living in Seattle. I’ve been sharing my recipes for the last 6 years on @rachaelsgoodeats and it brings me so much joy seeing people make them in their own kitchens and love them. I’ve always been a big proponent of sharing my philosophy of food, which comes down to focusing on nutrients as fuel, feeling more confident in the kitchen and truly enjoying the foods you eat! Personally, I’m gluten and dairy-free so that’s what you’ll find on my blog. Today, I’m sharing the fan favorite recipe on my site and that’s my paleo Twix Bars. With a caramely almond butter center sandwiched between a soft shortbread and dark chocolate coating on top, I know you’ll want to keep a stock of these in your freezer at all times. Please let me know what you think!
For more recipes check out rachaelsgoodeats.com and you can find my training guides on shopgoodeats.com. -Rachael
p.s. do NOT be intimidated or overwhelmed by the steps / layers below. It’s much easier than you think! Check out the step-by-step video below from my YouTube channel
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil, melted
- 3 tbsp honey, warmed (feel free to sub maple syrup)
- 1/2 cup almond butter, creamy or crunchy (swap for your fave nut or seed butter)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- pinch sea salt
- One 2.5 oz dark chocolate bar (I use Evolved Eating Signature Dark) Or sub 1/2 cup chocolate chips
- 1 tbsp coconut oil
- 1/4 tsp flakey sea salt
- Preheat oven to 350 degrees F.
- Combine coconut + almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.
- Line a smaller baking dish (I prefer a 6×6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into entire base of dish.
- Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.
- Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.
- Remove from burner and let cool completely.
- Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.
- Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in freezer until it hardens *completely,* about 1-2 hours.
- Remove from freezer once frozen (if still soft, keep in freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.
- Once chilled, remove the hardened mold from pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef’s knife, slice into 1/2-inch strips, and from there, slice each strip into thirds. *if you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.
- Ready to serve!! Enjoy! Store in airtight container in the freezer or fridge