Homemade Healthy TwixPrint Recipe
- 1/2 cup ground raw almonds
- 1/4 cup arrowroot powder
- 2 tbsp water
- 1 tbsp vanilla extract
- dash of salt
- 1/4 cup almond butter
- 1/4 cup plus 1 tbsp maple syrup
- 3 tbsp coconut oil
- 25 g dark chocolate pieces
The first step is to make the biscuit layer. Preheat the oven to 350 F and get a baking tray fitted with a large piece of parchment paper.
In a blender, take the 1/2 cup of raw almonds and pulse until its a transformed into sand like grains. Place the almond mixture into a large bowl and add 1/4 cup of arrow root powder, 1 tbsp of water, 1 tbsp of maple syrup, vanilla, a dash of salt and 2 tbsp of the coconut oil. Mix with a fork until its throughly blended and transfer directly onto the parchment paper. Use the parchment paper to press down the dough and make a square by folding one side of the parchment paper over each side of the dough and ensuring its even. Bake for 13 minutes.
Take it out of the oven and lift the parchment paper to the counter with the large biscuit piece still on it. Use a sharp knife to cut into 16 even pieces while still on the parchment paper . To ensure even pieces, dip the knife into hot water each time before slicing to make sure not unwanted almond bits are stuck to it. Place the slightly cut biscuit onto a wire cooling rack and refrigerate for 10 -15 minutes as you make the caramel.
In a microwave proof bowl, add 1 tbsp of the coconut oil, the almond butter, and 1/4 of maple syrup and microwave for 30 seconds. Use a fork to mix until smooth. Take the biscuits with the rack and using a teaspoon top each piece with 1 tsp of the caramel, going back again if needed to top with excess caramel. Refrigerate for 30 minutes.
Now heres the easy part, take the dark chocolate and place it in a microwave safe bowl with 1 tablespoon of water. Microwave it for 10 second and use a fork to mix it into a smooth chocolate covering.
Taje the biscuit and caramel bases out of the fridge and use you hand to dip each caramel side into the dark chocolate and place it back onto the parchment paper. It goes back into the fridge for another 15 minutes ( or longer) to solidify before storing in an airtight container for up to 1 week. When storing make sure you place pieces of clean parchment paper between the layers of Twix so they dont stick together.
Bonus points if you want to infuse more flavor and use bourbon infused maple syrup. For more texture in the caramel replace the almond butter with 1/2 cup of finely ground almonds ( just pulse it in your blender for a few seconds).
Heads up, get cozy going back and forth from your fridge and I am not talking about raiding your leftover pasta bowl ( who’s judging?). Its a process to get these delicious, gluten free, and healthyish Twix remakes. Were all familiar with the candy Twix, consisting of two layers, one biscuit and one caramel, and the entire thing is covered with something masquerading as chocolate. The good news is if you dont have the time to do it all in one shot, they still be needing your love later so you can take as much time as you need to assemble it.
Lets re-work the candy a bit shall we? The biscuit is made from raw almonds that are ground into a course like meal and then baked and cooled in the fridge. Then it gets topped with the caramel layer, which is really almond butter and maple syrup ( see the note for a different and personal favorite variation if you like more texture), and then it gets a small skinny dip into real 80% dark chocolate for that added crunch. The candy bar really tastes like the Twix your used to, but with 2 g of protein per piece and 120 calories, you can get away with calling it breakfast ( guilty as charged). The coconut oil used helps give it a satisfying flavor and pairs nicely with the raw almonds. The gooey caramel drips out, and the dark chocolate is just an added bonus of antioxidants.