Healthy Homemade Twix Bars with Fresh Milled Flour | No Refined Sugar!
These Healthy Homemade Twix Bars feature a buttery shortbread made with fresh milled flour, a gooey date caramel layer, and a rich chocolate topping. They're naturally sweetened, easy to make, and taste better than store-bought!
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 8x8-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).
Tried this recipe?Let us know how it was!