No-bake dark chocolate Twix bars (vegan + paleo + gluten-free)
Prep time
Cook time
Total time
Serves: 16
  • For the cookie base:
  • ¾ cup coconut flour
  • ¾ cup almond flour
  • 2 tablespoons coconut butter, melted
  • ¼ cup maple syrup
  • ¼ teaspoon kosher salt
  • For the caramel layer:
  • 2 cups Medjool dates, pitted (about 300 grams)
  • ⅓ cup creamy almond butter
  • 3 tablespoons toasted coconut butter
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon flaky sea salt (I used Maldon)
  • For the chocolate glaze:
  • 3½ ounces bittersweet dark chocolate, chopped
  • ½ cup full-fat coconut milk
  • fleur de sel
  1. For the cookie base:
  2. Line a 9x9 pan with parchment paper. Combine all the ingredients in a small bowl and mix well. It should stick together if you squeeze it between your fingers if it doesn't add a bit of water a teaspoon at a time until it does. Pour the mixture into the prepared pan and using a spatula or the back of a measuring cup to flatten and compress the mixture. Freeze for 15-30 minutes.
  3. For the date caramel:
  4. If your dates aren't soft and pliable cover with boiling water and let sit for 5-10 minutes. In the bowl of a food processor combine the dates, almond butter, coconut butter, lemon juice, vanilla extract, and salt. Process on high for 1-2 minutes until the mixture is smooth and creamy. Will keep in the refrigerator for a week.
  5. Spoon the date caramel over the top of the cookie base and spread evenly with a spatula. Freeze for 30 minutes to firm up slightly.
  6. For the chocolate glaze:
  7. Pour the coconut milk into a heatproof bowl and microwave for 45 seconds. Add the chopped chocolate, stir gently and then let sit for 5 minutes. Whisk the mixture until it is completely smooth. Pour the glaze over the top of the bars and freeze until set, about 30 minutes and then sprinkle with a pinch of fleur de sel and slice into 16 pieces.
Recipe by Scaling Back at