Homemade Tahini Twix Bars
Updated: Nov 14, 2020
These were so good that you may never need to eat a conventional Twix bar again!
These sweet treats are definitely worth making!
Shortbread base layer:
1 ½ cups packed fine blanched almond flour
3 tablespoons melted coconut oil
3 tablespoons monk fruit
3 tablespoons almond milk or coconut milk
½ teaspoon vanilla extract
¼ teaspoon salt (optional)
Tahini Caramel Layer:
1/2 cup tahini
1/3 cup monk fruit
1/3 cup coconut oil
1 teaspoon vanilla extract
½ teaspoon sea salt (optional)
For the chocolate layer:
3/4 cup dark chocolate chips (mini or dark)
1 tablespoon coconut oil
Sea salt (for sprinkling on top)
Preheat oven to 350 degrees F. Cover a bread pan or 8x8" square pan in aluminum foil or parchment paper and line with a little bit of coconut oil.
In a medium bowl add the almond flour, coconut oil, monk fruit, milk choice, and salt. Mix together until it’s a thick crumb texture. Add to whatever baking pan you are using and use your fingers or a spatula to evenly press down into the pan.
Bake for 10 minutes. Allow crust to cool for 10 minutes (without refrigerating) before adding caramel
Make the tahini caramel: add the tahini, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for ~ 2 minutes, stirring frequently. Pour over the slightly cooled crust.
Place in fridge for at least 30 min - 1 hour or freezer for 15-20 min to harden the caramel.
After 30 minutes, make the chocolate layer: add dark chocolate chips and coconut oil and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. Or, you can melt the chocolate and coconut oil in small saucepan over low heat.
Pour melted chocolate over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate.
Optional step: add some extra tahini on top of chocolate and swirl around to create a cute design
Place in fridge for an hour (or freezer for 30 min) until chocolate is completely hardened and bars are cooled.
Remove bars from pan, sprinkle with sea salt and cut into however many squares you would like.
Enjoy! Keep the leftovers covered in the fridge until ready to serve.