Healthier No-Bake Twix Bars

Made with an almond flaxseed shortbread crust and naturally sweetened, each bar packs 7 grams of protein! (vegan, gluten-free, grain-free)

Prep Time15

Freeze Time30

Total Time45

Course: Dessert, Snack

Cuisine: American

Servings: bars

Calories: 189kcal

½ cup natural peanut butter should have drippy texture; can sub preferred nut/seed butter
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil unrefined
½ teaspoon vanilla extract

Line a standard loaf pan (8.5 x 4.5-inches) with parchment paper and set aside.
In a large bowl, combine almond flour, protein powder, ground flaxseed, and salt. Whisk together. Pour in the maple syrup, melted coconut oil and 2 tablespoons of water. Stir together until a dough forms. If it is too dry and crumbly, add another tablespoon of water.
Transfer the dough to the lined loaf pan. Using a spatula, press down and out to form an even layer of crust. Place in the freeze while you prepare the caramel layer.
In the same bowl, combine the peanut butter, maple syrup, melted coconut oil and vanilla. Stir to combine. Pour overtop of the shortbread crust. Using a spoon, smooth it out to the sides. Transfer back to the freezer while you melt the chocolate layer.
In a small bowl, combine the chocolate chips and melted coconut oil. Melt in the microwave in 10 second increments, or with the bowl placed n a large pan with a few inches of boiling water. Heat until chocolate chips begin to melt. Stir until smooth. Pour overtop of the caramel layer and spread to edges. Freeze again for about 30 minutes, until chocolate has set.
Slice into 12 bars then transfer to an airtight container. Store in the freezer for up to several months, although they probably won't last more than a few days. :)

Nutrition Facts are for 1 bar if you cut the recipe into 12 bars. The information will vary depending on specific ingredients you choose.