Paleo Twix Bars
(Gluten-Free, Dairy-Free, Refined Sugar-Free)
These bars are a favourite in my kitchen — rich, decadent, and deeply satisfying, yet made with wholesome ingredients that love your body back. Each bite has the perfect balance: a buttery shortbread base, a gooey paleo caramel centre, and a smooth chocolate top with just a kiss of flaky salt. They’re the kind of treat that feels indulgent but is still aligned with nourishment.
Ingredients
Shortbread Layer
128 g coconut flour
128 g almond flour
125 g butter or coconut oil, melted
80 g honey, gently warmed
¼ tsp sea salt
Caramel Layer
340 g almond butter (or your favourite nut/seed butter)
160 g butter or coconut oil, melted
3 tsp vanilla extract
1 tsp vanilla bean powder or essence (optional)
220 g maple syrup
10 medjool dates, pitted
¼ tsp sea salt
Chocolate Layer
400 g dark chocolate or chocolate chips (I recommend Hunted+Gathered)
160 g butter or coconut oil
Flaky salt, to finish
Method
Preheat oven to 170°C. Line a deep rectangular baking tray (about 35 x 24 cm) with parchment paper.
Make the shortbread: In a large bowl, combine coconut flour, almond flour, melted butter/coconut oil, warmed honey, and salt. Mix until no flour clumps remain. Press firmly and evenly into the prepared tray using a spatula or palette knife. Bake for 10–12 minutes, until lightly golden. Remove and allow to cool completely.
Prepare the caramel: In a food processor, blend almond butter, melted butter/coconut oil, vanilla, maple syrup, dates, and salt until smooth and well combined. Spread evenly over the cooled shortbread layer. Refrigerate for 1 hour to set.
Make the chocolate topping: Break the chocolate into pieces and place in a heatproof bowl with the butter/coconut oil. Melt gently — either in the microwave in 30-second bursts (stirring in between) or using a double-boiler method on the stove. Stir until glossy and smooth.
Assemble: Pour the melted chocolate mixture over the caramel layer, spreading evenly. Sprinkle with flaky salt and return to the fridge for 2 hours, or until set.
Slice and serve: Once chilled, lift the slab out of the tray and place on a cutting board. Using a large sharp knife, cut into strips, then slice each strip into thirds to create bars. Tip: if the chocolate is too hard from the freezer, allow it to soften slightly before slicing to avoid cracks.
Enjoy! These keep beautifully in an airtight container in the fridge or freezer.
These Twix bars are a reminder that treats can be both joyful and deeply nourishing. I love keeping a batch in the freezer for when I want something sweet, satisfying, and made with love.
