Celebrating World Chocolate Day with these DIY Refined Sugar Free Twix Bars!

Generally, my default is to be a creature of habit.  This definitely holds true for my meals (predictable? 100!!!) But, I’ve been more adventurous with my desserts lately.  I need at least 2 daily (give or take, but mostly give;). And, as much as I LOVE COCOA BAR IN AJAR on its own (either chilled into candies or straight off the spoon) incorporating it into more recipes as of late had been fun.  And delicious.  And a welcome change.  I made these this week, and my oh, my.  I’m in love!  The caramel layer is so good and legit and contains ZERO BUTTER OR SUGAR!), the base is nutty, yet soft and the rich, and the Cocoa Bar In A Jar chocolate layer is the authentic cherry on top!

by (the genius) @the_veganhousewife

Cookie layer:
1 cup almond flour
1/4 cup coconut flour
1/4 cup coconut oil
1/4 cup maple syrup (or sugar free alternative- I used a sugar free pancake syrup and they were divine!)
1/2 tbsp cinnamon (*optional-best when paired with Iced Oatmeal Cookie CBJ)
1 tsp vanilla + pinch of salt

Caramel center:
3/4 cup almond or cashew butter
1/4 cup maple syrup (or sugar free alternative)
1 tbsp coconut oil
1/2 tsp vanilla + pinch of salt

1/3 cup Cocoa Bar In A Jar (Spread of choice. Chocolate Brownie Batter shown here, but Salted Caramel CrunchPeanut Butter Cup or a white chocolate vibe with Iced Oatmeal Cookie would all be equally delish!)

-Mix the cookie layer ingredients together until you get a slightly sticky dough. Press into a greased or parchment lined loaf pan.
-Bake at 350 for 10-12 minutes, until golden. Set aside and let cool.
-Mix together the center layer and spread evenly on top of the first layer. Set in the freezer for about 15 minutes.
-Lastly, melt your chocolate and pour on top.
-Freeze for 15-20 minutes.
-Take out of the freezer and carefully pop out the entire cookie from the pan.
-Cut into Twix like strips.
-Keep in the fridge for a week or longer in the freezer.

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