Homemade Paleo Vegan Twix Bars

almond butter almond milk dairy free dessert dulce de leche gluten free keto nut butters nut milks paleo vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by The Big Man´s World. 

A candy bar that is vegan, paleo, and keto-approved?! 
That’s right, this healthier version of the original ¨Twix¨ bar is gluten-free, dairy-free and naturally sweetened! 
You get to choose the quality of the ingredients you use to make it healthier and more delicious. This recipe was made using almond flour, almond milk, and almond butter made with the NutraMilk, which are the key ingredients giving this bar that nutty rich creamy texture. And these ingredients are actually good for you! They are loaded with fiber, unsaturated heart-healthy fats, and various vitamins and minerals. 
If you are not on a paleo or keto diet, try some of these bars with our Almond Dulce De Leche for a super treat!

INGREDIENTS

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For the cookie base

  • 1 cup almond flour made with the NutraMilk
  • 3/4 cup coconut flour
  • 1/2 cup granulated sweetener of choice (used monk fruit sweetener if paleo or keto)
  • 1/4 cup sticky sweetener of choice (use monk fruit syrup if keto)
  • 1/2-1 cup almond milk made with the NutraMIlk (you need 1 cup of almonds) 

For the caramel nut butter layer

  • 1/2 cup almond butter made with the NutraMilk (can sub for any nut or seed butter)
  • 1/2 cup sticky sweetener of choice (used monk fruit maple syrup if keto)
  • 1/2 cup coconut oil (optional)
  • *Optional (use Dulce de Leche instead of nut butter layer, recipe here. Not paleo or keto-approved)

For the chocolate coating

  • 1 cup dark chocolate bar, chopped or chocolate chips
  • 2 tsp of coconut oil
    • *(you can also make a chocolate coating with ½ cup virgin coconut oil mixed with ½ cup cocoa powder and vanilla stevia drops or liquid sweetener to taste)

 INSTRUCTIONS

  • Making almond butter
    • Place almond and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Set aside 3 tbsp. for candy bars and store the rest for later use.
  • Making fresh almond milk with the NutraMilk.

    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water (4-6 cups depending on how creamy & nutrient-dense you want it) and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • Line an 8 x 8 inch or 8 x 10-inch baking dish with parchment paper and set aside.
  • In a large mixing bowl, combine your dry ingredients and mix well. Add your sticky sweetener of choice and mix until a crumbly texture remains. Add almond milk - a thick dough should remain. If too crumbly, slowly add more milk until achieved. Transfer cookie base to the lined pan and refrigerate.
  • In a microwave-safe bowl or stovetop, combine all your caramel ingredients and heat until combined. For an ultra drippy nut butter caramel continue to heat under almost boiling. For a thick and chewy nut butter caramel, remove from heat when ingredients are just melted.

  • You can also choose to use Dulce de Leche instead of nut butter caramel filling. In this case, you would heat 1 cup of Dulce de Leche with 1/3 coconut oil in a medium saucepan until coconut oil is melted and all is well-combined. I did half and half.

  • Once the caramel is done, pour over the cookie base and place in the freezer until firm.

  • When the bars are thick and firm, cut into bars and place back in the freezer.
  • For chocolate coating: Melt the dark chocolate with the coconut oil over a double boiler. You can also melt in a microwave, stopping and stirring every 30 seconds to prevent overheating. Using a dipping tool or 2 forks, dip each bar into the melted chocolate. Place the dipped bars on a piece of parchment paper and refrigerate 10 minutes, or let cool at room temperature to set the chocolate.
  • Bars can be kept at room temperature, but only if entirely coated in the chocolate. They are best kept refrigerated and are freezer friendly.



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