Step 1: <\/strong><\/p>\nPreheat the oven to 350\u00baF and lightly grease a 9-by-5-inch loaf pan. Press a piece of parchment paper into the pan. The oil will hold the parchment paper in place, and this setup will make the candy bars super-easy to remove and slice later. (You\u2019ll thank yourself!)<\/p>\n
In a large bowl, combine 1 cup of blanched almond flour, 2 tablespoons of maple syrup, 2 tablespoons of melted coconut oil, and 1\/8 teaspoon of fine sea salt. Stir well until the mixture sticks together when pressed between your fingers. <\/p>\n
It might look like there\u2019s not enough liquid at first, but it should start to stick together if you\u2019re patient and keep mixing. Transfer the mixture to the prepared loaf pan and flatten it evenly into the bottom of the pan. I like to flatten it with a rubber spatula. Bake at 350\u00baF for 12 to 15 minutes, or until the top looks lightly golden. <\/p>\n
Pro Tip:<\/strong> Let this cookie layer cool for at least 20 minutes. If it\u2019s still warm when you add the next layer, it might cause the caramel layer to separate. <\/p>\n![\"almond](\"https:\/\/detoxinista.com\/wp-content\/uploads\/2013\/10\/twix-cookie-layer-1088x1800.jpg\")
<\/figure>\nStep 2: <\/strong><\/p>\nOnce the cookie crust has started to cool, you can stir together the next caramel layer. Wipe out the bowl you used for the first layer if you want to save on dishes later. <\/p>\n
Add 1\/3 cup of creamy cashew butter, 3 tablespoons of maple syrup, 1\/2 teaspoon of vanilla extract<\/strong>, and a pinch of salt <\/strong>to the bowl and stir well until it looks smooth and creamy. It should look like caramel! <\/p>\nOnce the cookie layer feels cool to the touch, you can spread this evenly over it. Transfer this to a flat shelf in your freezer while you make the next layer. <\/p>\n
Note: <\/strong>The cashew butter I tested this recipe with was unsalted. If you\u2019re using a salted cashew butter (or another nut butter), then you probably won\u2019t need to add a pinch of salt. <\/p>\n![\"cashew](\"https:\/\/detoxinista.com\/wp-content\/uploads\/2013\/10\/cashew-butter-caramel-on-twix-1029x1800.jpg\")
<\/figure>\nStep 3: <\/strong><\/p>\nWipe out the same bowl again, then use it to create the last layer. Add 1\/4 cup melted coconut oil, 1\/4 cup maple syrup<\/strong> (at room temperature), and 3 tablespoons raw cacao powder <\/strong>to the bowl and stir vigorously. It will look runny at first, then start to emulsify and look like a pourable chocolate.<\/p>\nRemove the pan from the freezer and pour this chocolate layer over the top. Spread it out evenly over the caramel layer. Sprinkle flaky salt over the top if you want a sweet-and-salty treat. (The salt is optional.)<\/p>\n
Then return the pan to the freezer to chill until firm. I like to wait at least 1 hour, but you can also leave it overnight! <\/p>\n![\"maple](\"https:\/\/detoxinista.com\/wp-content\/uploads\/2013\/10\/chocolate-topping-for-twix-bars-1029x1800.jpg\")
<\/figure>\nServing & Storage Tips<\/h2>\n
Once the caramel layer is firm, you can slice this into bars. I usually start by slicing 12 bars, then cut them in half to create 24 \u201cfun-size\u201d bars.<\/strong> (See the photo for reference.)<\/p>\nThese healthy Twix bars will soften if left at room temperature, so I think they are best when served frozen. From the freezer, the cookie layer stays crispy, and the caramel layer is chewy, like real Twix bars. My whole family prefers them straight from the freezer. <\/strong><\/p>\nIf you serve these from the fridge, everything is softer and less crispy. Still good, but just wanted to point out that the texture will be different. Choose whichever sounds best to you! <\/p>\n![\"twix](\"https:\/\/detoxinista.com\/wp-content\/uploads\/2013\/10\/twix-bars-cut-into-pieces-900x1800.jpg\")
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Preheat the oven to 350\u00baF and lightly grease a 9-by-5-inch loaf pan. Press a piece of parchment paper into the pan. The oil will hold the parchment paper in place, and this setup will make the candy bars super-easy to remove and slice later. (You’ll thank yourself later!)<\/span>To prepare the cookie layer, combine the almond flour, maple syrup, melted coconut oil, and salt in a large bowl. Stir well until the mixture sticks together when pressed between your fingers. Be patient; this can take a minute or so. Transfer the mixture to the prepared loaf pan and flatten it evenly into the bottom of the pan. I like to flatten it with a rubber spatula. Bake at 350\u00baF for 12 to 15 minutes, or until the top looks lightly golden. <\/span><\/div>\n<\/li>\n
![\"homemade](\"https:\/\/detoxinista.com\/wp-content\/uploads\/2013\/10\/healthy-twix-bars-recipe.jpg\")
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