Gooey Twix Bars

We are bringing back an old favorite to start a new year. This healthier interpretation of the classic Twix Bar, has been a super popular recipe because of its delicious taste and gooeyness. It’s one of my personal all time favorites as well.

I’ve split the recipe into quite a few steps, so by first glance, it might seem a bit overwhelming – but don’t let this scare you, it’s quite easy once you get into it. You blend one layer, and spread it in a pan, blend the next layer, and spread that on top. In the end you cover the bars with your 3-ingredient homemade chocolate, and you’re done!


Vanilla Cashew Base:

1/2 cup / 1 dl cashews

1/2 cup / 1 dl almonds

1 tsp vanilla powder

1 pinch sea salt

1/4 cup / 0,5 dl acacia honey

Date Caramel:

1/2 cup / 1 dl (aprox. 12) dates, pitted

1/4 cup / 1/2 dl peanut butter

1 pinch sea salt

1 tbsp water

Raw Chocolate Shell:

1/2 cup / 1 dl coconut oil

1/2 cup / 1 dl cacao powder

1/4 cup / 1/2 dl acacia honey

1 pinch of salt


Vanilla and Cashew Base

  1. Prepare a small baking tin by lining it with a piece of baking paper.
  2. Blend cashews and almonds in a food processor until it has turned into a meal. Add sea salt and vanilla powder and blend for a few seconds. Add acacia honey and process until the dough has turned into a ball.
  3. Spread the vanilla base in the baking tin. It should be approximately 0.3 cm thick.

Date Caramel:

  1. Soak dates in hot water for 10 minutes or until soft. Roughly mash dates with a fork.
  2. Places dates in food processor. Add peanut butter, water and salt. Pulse until the ingredients are blended and mixed well, and has turned into a caramel-like consistency.

Layering the Bars:

  1. In baking tin with the base, spread an even layer of caramel over the base.
  2. Set in freezer for an hour or until hardened.
  3. When frozen cut into long and thin bars. Place in freezer while you make the chocolate.

Raw chocolate:

  1. Melt coconut oil. Whisk in cacao powder. Whisk in acacia honey and salt.
  2. Remove bars from freezer and dip them into the raw chocolate using your hands or a spoon – when the bars thaw, this will be harder – so remove them from the freezer in small batches.
  3. Set them in the freezer for a couple of hours or overnight. Let the bars thaw for 5 minutes before serving them. Enjoy!

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