Sweet Recipes

Healthier Homemade Twix Bars

16 servings


10 minutes

active time

1 hour 30 minutes

total time


  • 1 1/2 cups blanched almond flour

  • 3 tbsp olive oil

  • 3 tbsp maple syrup

  • pinch sea salt


  • 9 medjool dates

  • 1/2 cup creamy almond butter

  • 2 tbsp olive oil

  • 2 tbsp maple syrup


  • 2/3 cup dark chocolate chips

  • 1 tbsp olive oil


  1. Preheat oven to 176C. Line an 20cm square baking pan with parchment paper.

πŸ’—Make the Cookie Base Layer:

  1. In a medium sized mixing bowl, stir together almond flour, olive oil and maple syrup. It will be thick and slightly sticky. You should be able to press it together between two finger.

  2. Press the cookie dough into prepared pan, making sure it is evenly dispersed all the way to the corners. It's easiest to do this with your hands.

  3. Bake for 15 minutes. It will be golden brown, but slightly soft to the touch.

πŸ’—Make the Caramel Layer:

  1. Take the pits out of the dates and place in the bowl of a food processor. Add in the almond butter, olive oil and maple syrup.

  2. Process until uniform in texture. It will be thick and somewhat pasty.

  3. Spread caramel onto cooked cookie layer. You can use an offset spatula or use your hands to get it evenly dispersed, all the way to the corners.

  4. Place pan in the freezer for at least one hour, or as long as overnight.

πŸ’—Make the Chocolate Layer:

  1. Melt the chocolate chips with the olive oil.

  2. Use a small pan on the stove on the lowest setting possible. Stir constantly for about 1 minute. Turn off the heat and continue to stir until everything is melted and the consistency is pourable.

  3. Pour the melted chocolate over the caramel layer. Sprinkle with flakey sea salt, if desired. Place in the fridge for 5 minutes.

πŸ’—Cut into bars:

  1. If you left the pan in the fridge for longer than 5 minutes, leave it out for about 10 minutes to come to room temperature.

  2. Use a sharp knife to barely score (kinda like marking the lines) into 4 equal pieces with one vertical line across the center and one horizontal line. Then mark each 1/4 into 4 long strips.

  3. After you've marked the 16 bars, then go back through with your sharp knife and cut all the way through.


  1. These bars will stay good in the fridge for 2 weeks or the freezer for 3 months. I think they taste best straight from the freezer.


Serving Size



248 kcal

Total Fat

17 g

Saturated Fat

4 g

Unsaturated Fat

8 g

Trans Fat



0.1 mg


9 mg

Total Carbohydrate

22 g

Dietary Fiber

3 g

Total Sugars

16 g


5 g

16 servings


10 minutes

active time

1 hour 30 minutes

total time
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