Healthy Twix Bites
Homemade Twix bites with an almond flour cookie base, almond butter caramel, and a chocolate top.
Prep30 min
Cook9 min
Chill / rest2 hr
DifficultyMedium
Makes12 bites
Credit: Original recipe by danishealthyeats. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
bites
Our clean version
Ingredients
Cookie base
- 1 cup Bob's Red Mill Almond Flour
- 1 tbsp Bob's Red Mill Organic Coconut Flour (or clean protein powder)
- 2 1/2 tbsp pure organic maple syrup
- 2 1/2 tbsp melted organic virgin coconut oil
- 1 tsp organic vanilla extract (corn-free) plus a pinch of sea salt
Caramel filling
- 1/2 cup organic almond or cashew butter
- 1/4 cup pure organic maple syrup
- 1/4 cup melted organic virgin coconut oil
- Pinch of sea salt if the nut butter is unsalted
Topping
- 1 1/4 cups organic chocolate chips (corn-free, cane sugar)
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Method
- Mix the base and press it into a greased mini muffin tin. Bake at 350°F for about 9 minutes, until the edges turn golden, and let it cool completely.
- Whisk the caramel ingredients until smooth and spoon it over the crusts.
- Melt the chocolate, cover each bite, and freeze for at least 2 hours to set.
- If you are avoiding almond flour, the creator's caption has an oat flour version of the base.
What we changed and why
- Use dairy-free chocolate chips to keep these vegan.
- Many protein powders contain maltodextrin, which is usually corn.
- Many vanilla extracts use corn-based alcohol. Look for one made with cane alcohol, or use vanilla bean powder.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- Some chips use corn-derived dextrose or vanillin, so read the label.
Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.
Original as posted
Ingredients
Cookie base
- 1 cup almond flour
- 1 tbsp coconut flour (or protein powder)
- 2 1/2 tbsp maple syrup
- 2 1/2 tbsp melted coconut oil
- 1 tsp vanilla plus a pinch of sea salt
Caramel filling
- 1/2 cup almond or cashew butter
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- Pinch of sea salt if the nut butter is unsalted
Topping
- 1 1/4 cups chocolate chips
Method
- Mix the base, press into a greased mini muffin tin, and bake at 350°F about 9 minutes until golden at the edges; cool completely.
- Whisk the caramel ingredients smooth and divide over the crusts.
- Melt the chocolate, cover each bite, and freeze at least 2 hours to set.
- Oat-flour base option in the caption for anyone avoiding almond flour.
Notes from our recipe log: Vegan, gluten-free, and refined-sugar-free as written.
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Estimated nutrition
Per serving (1 of 12 bites), for our clean version. This is an estimate, not lab tested.
| Calories | 298 |
| Protein | 5.2 g |
| Carbohydrates | 21.7 g |
| Fat | 23.1 g |
Based on: 1 1/5 cups (about 200 g) chocolate chips and the almond butter caramel.
Gear we use
- Mini muffin tin (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Butter: Ghee (lactose and casein mostly removed); Virgin coconut oil; Avocado oil for savory cooking
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
- Maple syrup: Raw honey
- Nut butter: Sunflower seed butter; Tahini for savory recipes
- Almond flour: Sunflower seed flour (it can turn green with baking soda; harmless); Tigernut flour
- Whey protein: Organic pea or pumpkin seed protein (dairy-free)
