Tricked Out ‘Twix’ Bars

Halloween is right around the corner! While it won’t wreck your health to enjoy a few pieces of Halloween candy here or there, it can be really fun to make healthier versions of Halloween classics, like these no-bake treats that are guilt-free! Enjoy antioxidant rich chocolate and healthy fats like coconut.

This recipe was adapted from Detoxinista.com.




For cookies:

  • ½ cup (125 g) cashew butter
  • 1 tbsp honey
  • 1 tbsp coconut flour
  • pinch of sea salt

For caramel filling:

  • 2 tbsp cashew butter
  • ¼ cup (60 ml) water
  • 7 dates (soft, Medjool work best)
  • pinch of sea salt

For chocolate coating:

  • 1 tsp coconut oil
  • ¾ cup (130 g) dark chocolate chips (I used allergen free/nondairy)


  1. Start with the cookie layer by combining cashew butter, honey, coconut flour and salt in a bowl.
  2. Mix well until a thick batter is formed. Transfer the batter to a baking sheet lined with parchment paper, and use your hands to form a rectangular shape, about 1/2-inch thick. Place the pan in the freezer to set while you prepare the caramel filling.
  3. In a blender or food processor, combine the caramel filling ingredients and blend until well combined. Remove the cookie layer from the freezer, and top with the caramel filling.
  4. Place the caramel topped cookie layer back in the freezer to firm up for at least 20 minutes.
  5. To prepare the chocolate coating, combine the dark chocolate chips and coconut oil and melt or liquefy in the microwave, stovetop or oven.
  6. Remove the caramel topped cookie from the freezer, and use a large knife to cut the cookie layer into 10 thin bars.
  7. Use a spatula to spread the melted chocolate over the top, sides and bottoms of each bar, then return the chocolate coated bars to the parchment lined pan to set. Once all of the bars have been coated, place the pan back in the freezer for at least 20 minutes before serving.
  8. Keep bars cool when serving to help them maintain their shape and texture. I like to place an ice pack under the plate I’m serving them on to help keep cool, and place out of direct sun or lamp light.  Usually they are gobbled up so fast that they don’t have time to melt!

Prep Time: 40 minutes

Cook Time: 0 minutes

Total Time: 40 minutes

Servings: 10

Serving Size: 1 bar

Calories: 220

Fat: 13g

Trans Fat: 6g

Cholesterol: 0mg

Sodium: 125mg

Carbohydrates: 27g

Fiber: 3g

Sugars: 19g

Protein: 4g