Remember how much you loved Twix Bars growing up?! They were sweet and salty and utterly delicious! Well, I bet you haven’t had a Twix bar in a really long time. No need to have one when you can make these Triple Layer Bars with all of the deliciousness but none of the sugar and guilt.
The crust is a made up of almond flour and coconut butter and sweetened with maple syrup and coconut palm sugar. For the middle layer, I used Joi Almond Nut Base but you could also sub in almond butter. This layer has a creamy, caramel taste to it. The top layer is dark chocolate chips, melted with coconut oil. Only the crust needs to be baked. Otherwise, the other layers are frozen and you can store these little gems in the freezer and take out for a healthy treat!
Ingredients:
Crust:
1 1/2 cups almond flour
1/4 cup maple syrup
1/4 cup coconut palm sugar
1/4 cup coconut oil or coconut manna
1 tsp vanilla
1/2 tsp salt
Middle Layer:
3/4 cup Joi Almond Base (or almond butter)
1/4 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla
Top Layer:
2 tbsp coconut oil
1 cup dark chocolate chips
1/4 tsp sea salt + extra for sprinkling
Directions:
Preheat oven to 375 degrees. Line an 8×8 pan with parchment paper.
For the crust:
In a food processor, mix together all ingredients for the crust, and blend until it starts to form a ball. Press the crust into the bottom of the pan, spreading evenly. Bake for 10-12 minutes, until slightly brown. Remove from the oven and let cool.
For the middle layer:
In the meantime, in a medium saucepan, combine all ingredients for the middle layer over medium heat. Stir until it is melted and smooth, about 5 minutes, stirring occasionally. Pour on top of the cooled crust and place in the freezer for 15 minutes, or until set.
For the top layer:
Place the chocolate chips, coconut oil and salt in a microwave safe bowl, and microwave on high for about 1 minute, stopping every 10-15 seconds to stir. It is done once the chocolate is almost melted and smooth, Do not over cook or the chocolate will harden. Pour the melted chocolate on top of the bars and spread evenly. Sprinkle with sea salt. Return to the freezer for another 15-20 minutes.
Remove the parchment paper from the pan and cut the bars evenly into squares. Store in the freezer until ready to serve. Enjoy!
