HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

This recipe for homemade Twix Bars is a game changer! When you take a bite, you won’t believe that this candy bar copycat is gluten-free, refined sugar free, Paleo, and vegan. Happy Fri-YAY!!! It’s the weekend, and you deserve some celebratory chocolate for making it through the week. And today, we’re celebrating with HEALTHY(er) homemade Twix Bars.

Whaaaat? Healthy Twix? I know. Yes, this is for real. I made homemade Twix bars that you can eat guilt-free, because these pretty little bars are gluten-free, grain-free, refined sugar-free, AND vegan. A whole big pile of them, because you deserve nothing less. I had to make this recipe three times, because you know, testing and stuff. I also needed an excuse to eat more.more.more of these delicious goodies.

Now, let’s talk about how this homemade candy magic happens. The crust is made with coconut flour, which creates a cookie base that creates a texture most similar to shortbread of any gluten-free flour I’ve tried.

Unfortunately, because coconut flour is super absorbent and likes to be unique, no other flour would substitute well here. A little goes a long way with coconut flour though, so pick up a bag and you’ll have it around for a while (and you can make lots of Twix!).

The caramel filling is seriously super easy. It can be made in the microwave or on the stove, but you don’t even need to cook it; all of the ingredients just need to be melted together and fully combined before being poured over the cooled crust and left to set. While the caramel cools, coconut oil, cocoa powder, and maple syrup come together for the quickest homemade chocolate ever. Pour the chocolate over the caramel and leave it to set and we’re almost done!

I opted to sprinkle a bit of fleur de sel over the top before the chocolate set, too. I’m a believer that a sprinkle of flaky sea salt makes pretty much anything better and I loved the bite of crunchy salt on these homemade Twix bars. It’s the perfect complement to the sweet filling, but you can leave it off for a more classic flavor.

I seriously couldn’t get over these homemade Twix bars and I immediately regretted sending them all off to work with my roommate and not saving any for myself! I think another batch may be in order soon 😃

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES
HOW TO MAKE HOMEMADE TWIX BARS (GF, PALEO + VEGAN) | FOOD RECIPES

INGREDIENTS :

For the shortbread crust :

  • ⅔ cup coconut flour
  • ¼ teaspoon kosher salt
  • 3 tablespoons pure maple syrup
  • ⅓ cup coconut oil, solid

For the caramel filling :

  • ½ cup creamy almond butter
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the chocolate topping :

  • ¼ cup coconut oil, melted
  • ¼ cup cocoa powder
  • 2 tablespoons maple syrup
  • ½ teaspoon flaky sea salt

INSTRUCTIONS :

  1. Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
  2. Combine coconut flour and salt in a bowl.
  3. Add the maple syrup and stir until fully combined and crumbly.
  4. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil.
  5. I used my hands at the end to bring the dough fully together.
  6. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges.
  7. Let cool completely.
  8. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined.
  9. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
  10. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer.
  11. Smooth evenly and sprinkle with flaky sea salt.
  12. Let cool until set.
  13. Slice into 1-inch slices, or 16 squares.
  14. Keep stored in the refrigerator.

You can find complete recipes of this HOMEMADE TWIX BARS (GF, PALEO + VEGAN) in bakerita.com

HOW TO MAKE AVOCADO AND SUN-DRIED TOMATO PESTO PASTA | FOOD RECIPES

HOW TO MAKE AVOCADO AND SUN-DRIED TOMATO PESTO PASTA | FOOD RECIPES

Recently I have been trying to reintroduce Avocado into my repertoire. If you remember, a couple of months ago I said I had overdosed on the stuff and the very sight of the green scrotum resembling fruit made me sick. Okay, I actually just made myself vomit a little in my mouth with that previous sentence. Not a good start.

Anyway… in a bid to get myself reacquainted with the great Avocado, I decided to make an Avocado & Sun-Dried Tomato Pesto. I chucked some Avocado, Sun-Dried Tomato, Garlic, Basil, Cashews and Red Pepper Flakes into the food processor and wished for the best. A couple of minutes later, I was rewarded with a pesto that scarily tasted very much like Bolognese sauce, sans the 3 hours of simmering. Awesome-sauce, literally.

Soooo, what does one do with an entire jar of pretty fu*king delicious Avocado & Sun-Dried Tomato Pesto? We boil up a boat load of Spaghetti and toss those cheeky little suckers into our awesome sauce. Do the noodle dance whilst you’re at it.

HOW TO MAKE AVOCADO AND SUN-DRIED TOMATO PESTO PASTA | FOOD RECIPES

HOW TO MAKE AVOCADO AND SUN-DRIED TOMATO PESTO PASTA | FOOD RECIPES
HOW TO MAKE AVOCADO AND SUN-DRIED TOMATO PESTO PASTA | FOOD RECIPES

INGREDIENTS :

  • 8 oz Spaghetti
  • Water to cook Pasta

Avocado and Sun-Dried Tomato Pesto:

  1. ¼ cup Cashew Nuts
  2. ½ an Avocado
  3. ½ cup loosely packed Basil
  4. ½ cup chopped Sun-Dried Tomatoes (oil packed, but drained)
  5. 1 teaspoon minced Garlic
  6. 1 teaspoon Red Pepper Flakes
  7. 2 tablespoons reserved Oil from Sun-Dried Tomatoes
  8. 1 tablespoon Water
  9. 1 teaspoon Maple Syrup

INSTRUCTIONS :

  1. Cook Spaghetti according to directions on package.
  2. Whilst the Spaghetti is cooking, prepare pesto.
  3. Combine all ingredients for the pesto in a food processor and process until almost smooth.
  4. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
  5. Once blended, transfer to large mixing bowl.
  6. Drain pasta when done and reserve cooking water.
  7. Combine pasta with pesto and toss till noodles are coated well.
  8. Add about ½ a cup of reserved pasta water and toss, to loosen up the pesto.
  9. Serve warm.

You can find complete recipes of this AVOCADO AND SUN-DRIED TOMATO PESTO PASTA in crazyvegankitchen.com

How To Make No-Bake Peanut Butter Corn Flake Cookies | Food Recipes

How To Make No-Bake Peanut Butter Corn Flake Cookies | Food Recipes

There’s no oven required for these crunchy, peanut buttery cookies. With just four ingredients and about 15 minutes, you can whip up a batch of homemade cookies for your next tailgate or gathering.

How To Make No-Bake Peanut Butter Corn Flake Cookies | Food Recipes

How To Make No-Bake Peanut Butter Corn Flake Cookies | Food Recipes
How To Make No-Bake Peanut Butter Corn Flake Cookies | Food Recipes

INGREDIENTS

  • 6 cups corn flakes
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter

INSTRUCTIONS

  1. Place corn flakes in a large bowl; set aside.
  2. Combine sugar and corn syrup in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves. Immediately remove from heat; add peanut butter, stirring to combine.2
  3. Pour peanut butter mixture over corn flakes, and toss gently to combine, being careful not the crush the corn flakes.
  4. Quickly drop by heaping tablespoonfuls onto a large baking sheet lined with parchment or wax paper. Allow cookies to stand at room temperature at least 30 minutes or until set. Store in an airtight container.

You can find complete recipes of this No-Bake Peanut Butter Corn Flake Cookies in blog.emeals.com