Homemade Protein Twix Bars

A protein twix bar split open on a white plate.

No ratings yet

Made with wholesome ingredients and no processed sugar, these homemade protein Twix bars are the perfect healthier treat. They have double the protein of a standard candy bar and pack in 5 grams of fiber. Once you see how easy they are to make at home, you'll never try store-bought again!

Prep Time20

Cook Time10

Chill Time3

Total Time3 30

Course: Dessert

Cuisine: American

Keyword: almond flour, hemp seeds

Servings:

Calories: 306kcal

Author: Mika Kinney

Ingredients

Shortbread

½ cup almond flour or coconut flour
¼ cup hemp seeds or flaxseeds
1.5 tablespoon coconut oil
1 tablespoon maple syrup or agave
½ teaspoon vanilla extract
⅛ teaspoon salt

Caramel Layer

8 medjool dates
¼ cup hot water
2 tablespoon peanut butter powder see notes for using peanut butter
¼ teaspoon salt

Chocolate Coating

1 cup chocolate chips
1.5 tablespoon coconut oil

Instructions

Preheat oven to 350 degrees F and line a bread pan with parchment paper (otherwise, it’s really hard to get off).
Mix the ½ cup almond flour, ¼ cup hemp seeds, 1.5 tablespoon coconut oil, 1 tablespoon maple syrup, ½ teaspoon vanilla extract, and ⅛ teaspoon salt until a dough forms, then press it evenly into the pan. It’s helpful to wet your hand or a spatula to prevent sticking. Bake the shortbread for 10 minutes.
While the shortbread bakes, soak the 8 medjool dates in a bowl with the ¼ cup hot water for 10 minutes and cover with a towel. Then, add the 2 tablespoon peanut butter powder and ¼ teaspoon salt with the soaked dates and water and mash the mixture with a fork until well combined. Doing this in a large bowl is helpful because it can take some elbow grease. A food processor works, too!
Let the shortbread cool for 10 minutes, then spread the date layer over it. Move this to the freezer and let it set up for a few hours.
Remove from the freezer, cut into nine slices, and return to the freezer while you prepare the chocolate coating. Melt the 1 cup chocolate chips and the 1.5 tablespoon coconut oil in a wide, shallow bowl (you need room to dip). Melt in 30-second increments, stirring each time until melted. This much chocolate took me 4 rounds (2 minutes total).
Prepare a cutting board or tray with parchment paper, and get your sea salt ready! Remove the bars from the freezer and use a fork to drop each slice into the melted chocolate. Gently flip it so it’s totally coated. Then, remove and place on the prepared parchment paper. Top with flaky sea salt while the chocolate is still soft. Repeat with the other bars and then return them to the freezer for 10 minutes for the chocolate to set. Then enjoy!

Video

Notes

Storage: These will last for up to 3 months in the freezer or 1 week in the fridge in an airtight container.

Parchment Paper Must: Lining your pan makes these bars easy to remove. If you skip this step, you’ll end up fighting with a sticky mess. Trust us—tested and regretted.

Can I use peanut butter instead of peanut butter powder? Sure, you can use 1 teaspoon of peanut butter instead of peanut butter powder.

Nutrition