HAPPY HALLOWEEN!! I thought it would be appropriate to share a candy recipe today because…. PALEO TWIX!! I shared that I was recipe testing these last week on instagram and you guys FREAKED. Seriously don’t think I have ever had that many likes on a photo. So I knew I had to get it to you soon and there couldn’t be a better time to do so. Don’t get me wrong, I don’t hold myself back from enjoying the real deal mini candy bars before passing them out to kiddos, but I love having a healthy option in my repertoire for year round desserting! After eating clean for a couple years now I don’t crave packaged candy much at all but always let myself have some around halloween because it’s sitting in my house and let’s be real – it’s delicious. In the “healthy living” realm there are tons of very knowledgeable people that can tell you why corn syrup, canola oil and soy lecithin are terrible for you, which I totally agree with! That’s why I keep them out of my usual routine and go with foods that fuel me and taste delicious. But to NEVER have a butterfinger again also kinda sounds like it’s own kind of death sentence… am I right?!
Butterfingers and twix might be at the top of my candy list so a healthy butterfinger will have to come soon too! Get ready for all the healthy candy too because I am going to share a whole week of them in December! But for now, I think it’s time for you to try out this paleo twix recipe. The big difference between these and regular twix is the caramel. In my recipe I make a date caramel with a little honey added, but there isn’t going to be the long stringy pull of a regular twix caramel. It has the flavor and the cookie part is on point though! I think this is such a fun recipe to make and keep them in a bag or tupperware in the fridge to impress your friends or even kiddos because you made candy!! It is a 3 part process but each part is so incredibly easy. The cookies come together in a one bowl then you just roll them out, cut and bake. For the date caramel it is just combining stuff in a food processor then squeezing it onto the cookies! A little chocolate dip and you are donezo! You can really make these into whatever shape you like but I went for the classic bars. Okay why are you still reading this?? Get your PALEO TWIX ON!
2 cups pitted medjool dates soaked in hot water for 5 minutes & drained
1 teaspoon raw honey
½ teaspoon salt
1 teaspoon vanilla
10 oz bag dark chocolate chips**
1 teaspoon coconut oil*
Preheat oven to 350 degrees. In a bowl combine almond flour, egg, coconut oil, maple syrup, vanilla and ¼ teaspoon of salt.
Stir until combined and you can form it into a ball. Place the ball of dough between 2 sheets of parchment paper and roll into ⅛- ¼ inch thick.
Use a pizza cutter or knife to cut out the cookies into little rectangles about 4 inches x ¾ inch and place on a baking sheet lined with parchment paper.
Bake for about 14 minutes until lightly browned on the bottom. Watch close around 12 minutes as it will depend on how thin you end up making them! Let the cookies cool.
In a food processor or high powered blender, Combine drained pitted dates, honey, salt and vanilla and blend on high until smooth, about 1-2 minutes.
Once the cookies are cooled, place all of the date caramel into a pastry bag or large ziploc bag and cut a bit of the corner off. Pipe the caramel into strips on the cookies and then place them all in the freezer to harden and cool for about 10 minutes
Place the chocolate chips and coconut oil in a microwave safe bowl and microwave for 1 minutes, stir then another 30 seconds until melted through.
Take each cookie separately and place it caramel side down in the chocolate then turn it over with a fork and pick it up and let the excess chocolate fall from the fork, hitting the side of the bowl a bit to help it along. Place the twix on a parchment paper lined baking sheet and make a few marks on the top with your fork for a fun design. Repeat with all of the cookies.
Place them in the fridge or freezer to harden the chocolate (about 30 minutes in the freezer and an hour or two in the fridge).
*If you use unrefined coconut oil they will have a bit of a coconut taste, if you don’t want that, used refined coconut oil!
** I used dark chocolate chips but you can use milk if you like!