Oh my goodness, I mean, what’s not to love here?! Cararamel, cookie, chocolate… all healthified by this awesome blogger I found called “So Much Yum.” Seriously good stuff on there! I’m going to try her PB truffles next! I made this recipe exactly as I found it on her blog, but am blogging it here because I had a little trouble texture wise with the cookie and the date caramel. So I wanted to document it for my own edification, annnd maybe a few others out there who are candy bar making noobs like me who need some help too!
So here’s the recipe I followed. Again NOT MINE, but So Mucj Yum’s!! I just added the pictures to help me!
⅓ cup almond flour
⅓ cup coconut flour
¼ tsp salt
2 Tbsp pure maple syrup
½ tsp vanilla extract
⅓ cup coconut oil, soft (but not melted)
1 cup pitted dates, packed
12 oz. (~2 cups) chocolate chips
1 Tbsp coconut oil
First, make the shortbread cookies.
Preheat oven to 350°F.
Whisk together the almond flour, coconut flour and salt. Add maple syrup and vanilla, and stir until a crumbly mixture forms.
Use a food processor to process the dates into a sticky caramel. I had to pause it and scrape down the sides a lot.
After this I just melted the chocolate and coconut oil in a pot on the stove on SUPER low heat. Chocolate burns easily and then it’s just nasty.
Then I just dunked those bad boys in the chocolate! And voila! Twix Bars, healthified.