October 24, 2012 By Leanne Vogel December 15, 2018
I gotta say, I was a sight for sore eyes yesterday. I had chocolate behind my ears, my house smelled like bacon, there was grease all down my shirt and I was hobbling around with a slipper missing off my left foot. It wasn’t pretty. But it was all in the name of the Twix bar so I let my ghastly appearance slide.
Don’t worry, the bacon was for another recipe ;)
I loved Twix when I was a kid. All of my friends knew it, my parents knew it, even the guy at our local 7-11 knew it. Once a week, I’d make the journey to the store to pick myself up a Twix. Rain or shine, I was there. Then, I’d carry that Twix bar home, throw it in the freezer and wait an hour. Oh boy were they good frozen.
What was your favorite candy bar growing up?
I consumed my last Twix just days before I went vegan those 7 some odd years ago. Although I’m no longer vegan, dairy and gluten are off limits for me so consuming my love of all loves just wasn’t in the cards…
A gluten-free, vegan, paleo Twix bar.
They taste so much like the real thing, especially if they’re left in the freezer overnight. Best part is, you don’t have to bake anything. No oven, 6 ingredients, dairy-free and delicious. They may not be the healthiest treat on the blog, but hey they’re healthier than the real thing. And dare I say… even better?
shortbread recipe adapted from Gone Raw.
to print, email or text this recipe, click here.
I used mini chips so that they’d melt quicker.
Hey, it’s been 7 years since I had a Twix bar, I was a bit excited for it. The quicker the prep, the better!
Begin by processing the macadamia nuts. They should be ground to a fine powder without turning the nuts into nut butter. There’s a thin line between the two so make sure you don’t go over it!
Once the nuts are processed, add the rest of the shortbread ingredients and pulse.
I found it easiest to roll the dough in between my hands and then shape it on the cookie sheet like this:
Once you have 3-inch sections, you can push the side of a knife up against them to make them nice and flat and even like so…
Throw the cookies in the freezer while you work on the caramel. I used this same caramel for my caramel apple smoothie.
It should look something like this when it’s done…
Shape the caramel as you did the cookies – roll between your hands into a long tube, then shape onto the top of the cookies. Try to make the sides flush with sides of the cookie.
Throw them in the freezer again, this time for a little longer so that they’re easier to roll around in chocolate later.
At first, I was spooning the chocolate onto the bars but it made them look funny so I resorted to just dropping the cookies in the chocolate, rolling them around and taking them out. Way better.
The most difficult part of the whole process is waiting patiently for them to harden up in the freezer.
Hi! I’m Leanne
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.