As a busy mom of eight, feeding my family of ten with healthy, nourishing foods is always a top priority. That’s why I’m so excited to share this recipe for Healthy Homemade Twix Bars with Fresh Milled Flour | No Refined Sugar! Finding sweet treats that taste amazing but are also made with real, wholesome ingredients can be a challenge — especially when you’re trying to avoid refined sugar. These homemade Twix bars check all the boxes! The buttery shortbread is made with fresh milled flour, the gooey caramel layer comes from naturally sweet dates, and they’re topped with rich, smooth chocolate. They’re easy to make, kid-approved, and way better than anything you’d find in the store!
Essential Tools for Making Homemade Twix Bars
Food processor or blender
Mixer I prefer to use a hand mixer
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Ingredients for Healthy Homemade Twix Bars
Fresh milled soft white wheat
Butter
Coconut sugar
Salt
Vanilla extract
Medjool dates You can use deglet dates, you will just need a few tablespoons more water when processing/blending.
Water
Chocolate chips Opt for something that is naturally sweetened.
Coconut oil
How to make Healthy Homemade Twix Bars with Fresh Milled Flour | No Refined Sugar!
Make the Shortbread:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add vanilla extract and salt. Gradually mix in the fresh milled flour until a soft dough forms.
- Press the dough into a parchment-lined 8×8-inch baking dish. I find this works best with a piece of parchment paper over the dough and pressing down with a measuring cup.
- Bake for 14–16 minutes, until lightly golden around the edges. Let cool completely.
Make the Date Caramel:
- Blend the soaked dates, coconut oil or butter, vanilla, salt, and water in a food processor until smooth and creamy.
- Spread the date caramel evenly over the cooled shortbread layer.
- Place in the freezer to set for about 1 hour.
- Cut the shortbread and caramel into bars or sticks.
Make the Chocolate Coating:
- Melt the chocolate and coconut oil (if using) in a double boiler or microwave in 30-second increments.
- Dip each bar into the melted chocolate, or pour the chocolate over the top and spread evenly.
- Let set in the fridge until the chocolate hardens.
Enjoy!
- Store in an airtight container in the fridge for up to a week (or freeze for longer storage).
TRY THESE OTHER FRESH MILLED FLOUR RECIPES:
Healthy Homemade Twix Bars with Fresh Milled Flour | No Refined Sugar!
Ingredients
Shortbread Cookie Layer:
- 150 g Fresh milled soft white wheat flour 1¼ Cup
- 7 tablespoon Softened butter 100g
- 50 g Coconut sugar ¼ Cup
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
Date Caramel Layer:
- 200 g Medjool dates (pitted and soaked in hot water for 10 minutes) 1¼ Cup
- 2 tablespoon Butter or coconut oil
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 2-3 tablespoon Water
Chocolate Coating:
- 300 g Dark chocolate or semi sweet 1⅔ Cup
- 2 tablespoon Coconut oil
Instructions
Make the Shortbread:
- Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add vanilla extract and salt. Gradually mix in the fresh milled flour until a soft dough forms. Press the dough into a parchment-lined 8×8-inch baking dish. I find this works best with a piece of parchment paper over the dough and pressing down with a measuring cup. Bake for 14–16 minutes, until lightly golden around the edges. Let cool completely.
Make the Date Caramel:
- Blend the soaked dates, coconut oil or butter, vanilla, salt, and water in a food processor until smooth and creamy. Spread the date caramel evenly over the cooled shortbread layer. Place in the freezer to set for about 1 hour. Cut the shortbread and caramel into bars or sticks.
Make the Chocolate Coating:
- Melt the chocolate and coconut oil (if using) in a double boiler or microwave in 30-second increments. Dip each bar into the melted chocolate, or pour the chocolate over the top and spread evenly. Let set in the fridge until the chocolate hardens.
Enjoy!
- Store in an airtight container in the fridge for up to a week (or freeze for longer storage).
