Healthy Almond Butter Chia Twix Bars
This raw, vegan twix bar recipe is a fun twist on everyone’s favorite candy bar, and we think you’ll love it! We used our Chocolate Chia Cookies in the recipe to form the bottom layer, then topped the cookie base with homemade almond butter caramel, chocolate, and flaky sea salt. You’ll be drooling while you make these!
Let us know what you think, and be sure to take a picture and tag us on Instagram – we’d love to see what you’re making!
Prep Time: 15 minutes
Total Time: 2 hours
Ingredients
For the cookie base
- 8 Love + Chew Chocolate Chia Cookies
- 6 Medjool dates, pitted and soaked in warm water for 5 minutes
- 3 T. melted coconut oil
For the caramel layer
- ⅓ c. almond butter
- ⅓ c. coconut oil, melted
- ¼ c. maple syrup
- Pinch of sea salt
For the chocolate layer
- 1 c. dairy-free chocolate chips, melted
- 2 T. coconut oil
Instructions
1. In a food processor, combine the cookies, dates, and coconut oil. Pulse until the ingredients come together to form a sticky, pliable dough. Using your hands, press the mixture into an 8x8 pan lined with parchment paper. Set aside.
2. Next, combine the ingredients for the caramel layer in a small saucepan over medium heat. Whisk constantly until completely liquefied, about 5 minutes. Remove from heat and set aside.
3. While the caramel is cooling, melt the chocolate chips and coconut oil together, whisking together until smooth. Remove from heat.
4. To assemble the bars, pour the caramel layer over the cookie layer, reserving 4-5 tablespoons of the caramel. Place the pan in the freezer and allow the bars to cool for 60-90 minutes.
5. Once the caramel layer has set, pour the chocolate over the caramel and use a spoon to smooth the chocolate over the caramel. Drizzle the remaining caramel over the bars, using a fork to swirl the caramel into the chocolate. Sprinkle with sea salt and place in the refrigerator.
6. Allow the bars to set completely before cutting, at least 3 hours. To cut, lift the bars from the pan using the parchment paper and place on a cutting board. Cut into long, thin strips – this recipe makes 8-12 bars.
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