Twix Bars

Try this healthier spin on a twix candy bar.

Yield: 12 servings

Ingredients

Cookie Layer #1

3/4 cup almond flour

1-1.5 dates (original recipe called for 1. I used 1.5 by accident)

3/4 tsp vanilla

2.25 tsp melted coconut oil (I used 2 tbsp by accident)

2.25 tsp coconut milk (or another milk) (I used 2 tbsp by accident)

pinch salt

Notes: Whoops... I messed up the proportions in this recipe.

Inspired by: Nutrition You Can Trust

Cookie Layer #2

3/4 cup oats

3.75 tbsp coconut flour

3 tbsp melted coconut oil

4.5 dates

3/4 tsp vanilla

Instructions:

1. Press into mounds. (It will be crumbly.)

2. Bake at 350 degrees for 15 minutes. Flip. Bake 5 minutes more.

Inspired by: Blissful Basil

Cookie/Caramel

1.25 cups peanuts (original recipe called for rice puffs, but I'd like to try it with peanuts instead)

6 dates

2 tbsp peanut butter

1 tsp vanilla

pinch salt

Inspired by: Oh She Glows

Caramel Layer

10-12 dates

3 tbsp almond butter

1 tsp water

1/8 tsp sea salt

Inspired by: YouTube, CloudyApples

Chocolate Layer

3 oz unsweetened chocolate

12-18 dates (closer to 18)

4 tbsp date soaking liquid or milk

Instructions

1. Make cookie layer. (Cookie layer should be approximately 1/4-inch in thickness.) Freeze.

2. Top with caramel layer. Freeze.

3. Melt chocolate on double broiler. Dip twix bar into chocolate. Freeze.

Nutrition Information (Cookie Layer #1, Caramel, and Chocolate)

179 calories, 9.3g fat, 22.0g carbs, 3.7g fiber, 17.3g sugar, 3.8g protein

Nutrition Information (Cookie Layer #2, Caramel, and Chocolate)

197 calories, 9.7g fat, 25.3g carbs, 4.3g fiber, 17.2g sugar, 3.5g protein

Nutrition Information (Cookie/Caramel and Chocolate)

181 calories, 10.5g fat, 18.7g carbs, 3.3g fiber, 13.0g sugar, 5.0g protein

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