These healthy twix bars are a cleaner version of your favorite candy bar! There’s a layer of shortbread crust, a caramel middle and a layer of chocolate topping. They’re gluten-free, dairy-free, and naturally sweetened!
Need more gluten-free cookies? Try gluten-free biscotti, smores cookie bars, or oat flour chocolate chip cookies.
Of all the candy bars, Twix have always been my favorite. There’s something about the cookie base, chewy caramel, and chocolate topping. I knew I had to make a healthier version!
They’re one of my favorite paleo desserts and they remind me a lot of paleo chocolate caramel tart. These, along with my fudgy paleo brownies, are go-to desserts when I need something everyone can enjoy.
And just like healthy buckeyes, these healthy homemade twix bars couldn’t be easier to make! There’s only 10 minutes of bake time!
Need another healthy dessert? Try chocolate potato cake, almond flour banana bread, or tahini brownies next.
Ingredients You Need
Here are the simple ingredients for this healthy tix bar recipe. Jump to the recipe card for exact measurements.
- Almond flour: blanched (skins removed) is best.
- Coconut flour: this absorbs a lot of moisture and gives it a short crust.
- Coconut oil: use this in the base, caramel layer, and chocolate topping!
- Maple syrup: to add natural sweetness.
- Nut butter: I like cashew butter for a caramel flavor, but almond butter or peanut butter works too.
- Salt and vanilla: for flavor.
- Cocoa powder: for the chocolate layer.
Use extra almond butter to make these flourless almond butter cookies or paleo banana bread.
How to Make Healthy Twix Bars
Here are the simple steps, with photos, to make this homemade healthy twix bars. Skip to the recipe card for the printable version.
Step 1. Mix Shortbread Crust. Mix all of the shortbread ingredient in a bowl until no lumps remain.
Step 2. Bake. Press the shortbread into a parchment lined pan and bake for 10-12 minutes, until slightly golden.
Step 3. Make the Caramel. Combine all of the ingredients in a mixing bowl and stir until smooth. Chill in the freezer for 30 minutes.
Step 4. Chocolate Layer. Whisk the chocolate ingredients in a bowl and pour it over the set caramel. Freeze for another 15-20 minutes until the chocolate sets. Cut into bars and store in the freezer.
Expert Recipe Tips
- Use the right pan. This ensures the tix bars are the correct size and thickness. A larger pan will make them too thick.
- Let the bars sit before cutting. This help soften the chocolate tops and makes sure they don’t crack when you cut them.
- Chill between layers. Make sure you chill them well after the caramel layer. This gives them the distinct lines between each so they don’t mix together.
Can I Use Regular Flour?
I don’t recommend using regular flour because the the texture and flavor will be different. You can use this shortbread cookie as the base instead.
How to Store
Fridge: Store leftover bars in an airtight container in the fridge for up to 1 week.
Freezer: Wrap them in foil or plastic wrap and store them in a freezer-safe container or bag. Allow them to soften for 5-10 minutes on the counter before serving.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Healthy Twix Bars
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Ingredients
Shortbread
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/3 cup coconut oil melted
- 3 tablespoons maple syrup
Caramel
- 1/2 cup creamy almond or cashew butter
- 1/3 cup coconut oil melted
- 1/3 cup maple syrup
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla
Chocolate
- ¼ cup coconut oil melted use refined for no coconut flavor
- ¼ cup cocoa powder
- 2 tablespoons maple syrup
- ¼ teaspoon flaky sea salt optional
Instructions
- Preheat oven to 350°Line an 8×8 inch baking dish with parchment paper and set aside. For thicker bars, use a 9×5 loaf pan instead. Set baking dish aside.
- In a large bowl, whisk together the coconut flour and almond flour then add the melted coconut oil and maple syrup and stir with a rubber spatula until no clumps of flour remain.1/2 cup coconut flour, 1/2 cup almond flour, 1/3 cup coconut oil, 3 tablespoons maple syrup
- Add the shortbread mixture into the pan and pack it down tightly with a rubber spatula to all corners of the pan. Coat the spatula with a little melted coconut oil if the shortbread mixture is sticking to it too much.
- Bake shortbread for 10-12 minutes, or until it starts to turn golden brown. Allow to cool completely. Place in the fridge or freezer to speed up the cooling process.
- While the shortbread is cooling, make the caramel layer. In a medium-large bowl, combine the almond/cashew butter, coconut oil, maple syrup, vanilla and salt. Mix with a rubber spatula or whisk until smooth. If needed, microwave on high for 10-15 seconds to make mixing easier. Pour the caramel over the cooled shortbread and place back in the fridge or freezer to set and harden. Refrigerate for at least 1 hour or 30 minutes in the freezer.1/2 cup creamy almond or cashew butter, 1/3 cup coconut oil, 1/3 cup maple syrup, 1/4 teaspoon sea salt, 1 teaspoon pure vanilla
- Once the caramel layer is almost set, start on the chocolate layer. Whisk together all of the chocolate ingredients until smooth and pour over the cooled caramel layer. Smooth evenly then top with flaky sea salt. Let cool in the fridge or freezer again until set. Slice into 1-inch slices. Keep store in the refrigerator or freezer.¼ cup coconut oil melted, ¼ cup cocoa powder, 2 tablespoons maple syrup
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
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As a fellow Twix-loving Molly, these are the best!!
Thank you Molly!!
Getting ready to make will let you know of how it goes. Thank you so much for all the nutrition info.