Gluten-Free Sunbutter Twix Bars

 

Gluten-free sunbutter twix bars made nut-free, dairy-free and Paleo! You’ll love the salted sunbutter caramel, grain-free shortbread crust and simple dark chocolate coating.

 

Gluten Free Paleo Sunbutter Twix

 

My stubborn personality is serving us all well today because it took me four tries to get these seriously-close-to-the-real-thing (my husband says BETTER) gluten-free twix bars down pat. I wanted the crispiness of a traditional shortbread cookie (which was not easy to recreate grain-free and dairy-free) along with the perfect texture of caramel (not too gooey, also dairy-free) and the correct ratio of dark chocolate:caramel filling.

 

AND I SUCCEEDED! Trust me – I have a lot of recipe fails you never see. I need to celebrate my few wins 😉 Even though there are three different components, it’s really a simple recipe with minimal ingredients and all that can be found at most grocery stores.

 

Okay let’s chat ingredients for these healthy Twix bars:

  • Grain-Free Cookie Crust:

    • Organic Gemini Tigernut Flour: this keeps the recipe nut-free. You can sub almond flour, if needed, but they don’t have an exact 1:1 ratio in every recipe.

    • Organic Bob’s Red Mill Coconut Flour: a highly absorbent grain-free flour that gives the cookie crust it’s drier texture.

    • Coconut Oil: a dairy-free plant-based oil to replace butter. You can use grassfed ghee as well.

    • Maple Syrup: a lovely neutral-flavor sweetener that I prefer to honey for this recipe

  • Salted Sunbutter Caramel

    • Organic Sunbutter: use an unsalted and unsweetened sunbutter

    • Coconut Cream: skim the cream off the top of a can of coconut milk to keep this caramel dairy-free

    • Maple Syrup: a vegan, nutrient-dense sweetener

    • Sea Salt: to create a salty rich sunflower seed butter caramel

  • Dark Chocolate Coating

    • Enjoy Life Dark Chocolate Chips: these melt down beautifully to a creamy dark chocolate coating

    • Coconut Oil: just half a teaspoon prevents the hardened chocolate from cracking when you bite into it

 

gluten free sunbutter twix

 

 

How to make these Paleo Sunbutter Twix Bars:

  1. Make the cookie crust: Combine the tigernut and coconut flours, softened (but not melted) coconut oil, vanilla and maple syrup. Press into a parchment-lined 7×5″ glass baking dish. Bake for 17 to 20 minutes until a light golden brown.

  2. Meanwhile, make the salted sunbutter caramel: In a small saucepan, bring the coconut cream and maple to a low boil. Simmer, stirring constantly, for 3 to 5 minutes until golden and syrupy. Stir in the sunbutter and let cook on low, stirring continuously with a rubber spatula, for a couple more minutes until you get a thick caramel.

  3. Allow the cookie crust to cool for 10 minutes and then carefully spread the caramel on top. Refrigerate until very firm, at least 2 hours or overnight. Slice into 5 to 6  slices widthwise and then in half to create 10 to 12 mini Twix bars. Place in freezer for 10 minutes to harden before coating in melted dark chocolate. This will allow the chocolate to harden more quickly and the bars won’t be as delicate while dipping.

  4. Make the chocolate coating by melting the dark chocolate chips in the microwave or in a double boiler. Stir in the coconut oil. Using two large spoons, lower the mini twix bars into the melted chocolate, carefully coating on all sides. Return to the parchment paper and repeat. Refrigerate to harden. Enjoy!

 

sunbutter paleo gluten-free twix bar

 

FAQS on Gluten-Free Twix Bars

1. Do I need to use the same size baking dish?

Yes, ideally you should use a small glass baking dish like the 3-cup Pyrex dish I used in this recipe. Anything bigger and your cookie crust could be too thin and delicate. When pressed into the baking dish, the crust should be about 1/3-inch high. You could certainly double the recipe ingredients and bake in a larger dish, but you’ll need to adjust the bake time and watch closely.

2. Can I swap out the flours?

I don’t recommend swapping out the coconut flour. It gives the bars the heft and density they need to hold up to dipping. You could try subbing out the tigernut with almond flour but of course they will no longer be nut-free. I also find tigernut absorbs a bit more liquid than almond flour. The texture of the crust should be slightly drier than cookie dough

3. Can I use a different seed or nut butter?

Yes! Choose a creamy, unsweetened and unsalted nut butter like cashew or almond. You could even try coconut butter to make these seed-free too, but it’s not quite as creamy.

4. Do I have to fully coat the bars in chocolate?

No, you do not – I actually coated half of them in dark chocolate and the other half I just spread the melted chocolate on top as the top layer, allowing it to drip down the sides. This is a good option if you want a lower sugar treat or if you’re short on chocolate chips.

 

Lastly, if you love sunbutter and chocolate together, you need to try my no-cook Healthy Rice Krispie Treats!

 

Any other questions? Ask them below in the comments! Have fun with these!

 

Grain Free Paleo Twix Bars

 

 

 
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gluten free sunbutter twix

 

Pumpkin Chocolate Chunk Protein Cookies (GF, DF)

Looking for a gluten-free, egg-free and dairy-free HEALTHY pumpkin chocolate chunk cookie? These Collagen Quinoa Pumpkin Chocolate Chunk Cookies have just the good stuff… protein, fat, nuts, pumpkin, seeds and an allergy-free mega chocolate chunk!

 

collagen quinoa cookie gluten free

 

 

Give me a one bowl cookie recipe filled with functional, health-promoting foods that taste and look like a cookie and I’m SOLD. After the popularity of my Gluten-Free Protein Breakfast Cookies, I wanted to make a more treat-like fall version with pumpkin, pumpkin pie spice and CHOCOLATE.

 

These cookies are chock full of good stuff like…

 

Pumpkin Puree: adds moisture, nutrients and helps use up that can of opened pumpkin puree! The pumpkin puree replaces oil/butter in traditional cookies.

 

Chia Eggs: help bind the cookie together while adding moisture and chewiness – my favorite egg replace – although you can sub the chia egg for 1 whisked large egg too!

 

Dry Quinoa: these little sprinkles add crunch and an earthy, nutty flavor to the cookies! I used to make the most delicious millet muffins and the dry quinoa here is reminiscent of that recipe for me.

 

Mega Chocolate Chunks: allergy-friendly BIG ASS chocolate chunks from Enjoy Life melt into gooey pools of chocolate in almost every bite in these cookies! These chocolate chunks really take these cookies from tasting health to tasting like a real treat without any garbage ingredients!

 

Sunbutter: I love the flavor of sunbutter and the thickness it provides for this cookie dough. It bakes up into a heart cookie keeping this recipe filling and full of nutrients from real food!

 

Feel free to get a little crazy and add flaked or shredded coconut, replace the pumpkin puree with sweet potato puree, or mix in some dried mulberries, raisins or diced figs. I always want my recipes to be the basis for YOUR own individual take. Make it as written and then adjust to your taste. This is how we learn to cook/bake and become our own personal chef, creating delicious, healthy meals out of whatever is in our pantry and fridge!

 

 
[simple-recipe:8520a]
 

 

gluten free protein cookies

 

 

 

Dairy-Free Lemon Panna Cotta with Lemon Caramel (Paleo, AIP)

 

Dairy-free panna cotta is made with coconut milk making it creamy, thick and lightly sweetened then topped with a delicious lemon caramel sauce. It’s Paleo, AIP and free of nuts, dairy and eggs!

 

Oh boy. This Panna Cotta has got me all sorts of giddy. I love, love, love lemon. Lemon is life in my little piece of the world. My only contention with lemon-flavored desserts is when they’re too sugary. It overpowers the tartness of the lemon & I don’t want anything overpowering my lemon love.

Making a dairy-free panna cotta is quite simple! I replaced the traditional heavy cream with a light coconut milk (you can use full-fat too) pureed with a bit of white sweet potato. I tend to use white sweet potato in the vast majority of my desserts. I’m very sorry if you can’t find it. I wouldn’t recommend orange sweet potato here – the taste is too distinct. White-fleshed sweet potatoes provide a touch of sweetness, thickness and binding power to AIP and egg-free desserts.

 

 

 

dairy-free coconut milk panna cotta

 

These creamy little custards make for the perfect springtime or year-round treat! They are relatively low in sugar (especially if you choose to make them without the caramel sauce), silky smooth & super satisfying.

The Lemon Caramel sauce is really easy to make too. Making caramel is a lot of fun and can be made relatively quick with my method below. The tartness and sweetness of the caramel is absolutely gorgeous with the custard. You may also top your mini treats with some lemon zest for presentation.

 

Here are some other AIP dessert recipes that use white sweet potatoes:

 

Ginger Cookie Crunch Ice Cream

ginger cookie ice cream paleo vegan

Strawberry Ice Cream

vegan coconut milk strawberry ice cream

Snowball Cookies

aip low sugar paleo snowballs

Rustic Apple Cinnamon Rolls

cinnamon rolls paleo aip no sugar

 

 

These dairy-free coconut milk panna cottas are silky smooth, perfectly tart & paired with a dreamy lemon-flavored homemade caramel sauce!

 

 

7 reviews

Dairy-Free Lemon Panna Cotta with Lemon Caramel

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

  • For panna cotta::
  • 1 13.5 ounce can full-fat or light coconut milk
  • 1/3 cup Santa Cruz Organic Lemon Juice (or fresh-pressed)
  • 1 tablespoon honey
  • 1/4 tsp sea salt
  • 1 tablespoon gelatin
  • 1 tablespoon hot water
  • 1 1/4 cup cooked and cubed white sweet potato, warm
  • For Lemon Caramel::
  • 2/3 cup full-fat or light coconut milk
  • 1/4 cup coconut sugar
  • 1/4 cup Santa Cruz Organic Lemon Juice (or fresh-pressed)
  • pinch sea salt

Directions

For panna cotta:

  1. Reserve 1 tablespoon coconut milk in a small bowl. Set aside.
  2. Combine remaining coconut milk, lemon juice, honey and sea salt in a food processor until smooth.
  3. Whisk gelatin into reserved coconut milk until frothy. Whisk in hot water until combined. Immediately spoon gelatin mixture into food processor and blend until smooth.
  4. Finally, add warm sweet potato the food processor and blend until very smooth ensuring no chunks remain.
  5. Spoon panna cotta mixture evenly into 4 small glass dishes or ramekins. Refrigerate for 4 hours or overnight until fully set. Spoon cooled caramel on top when ready to serve.

For Lemon Caramel:

  1. Combine all ingredients for caramel in a small saucepan set over medium heat. Bring to a simmer and then reduce heat to medium-low.
  2. Maintain simmer for 20 minutes as you periodically stir the caramel and scrape any browned bits off the bottom and sides of the pan. Remove caramel from heat once it has reduced to a thick brown syrup that sticks to the back of a spoon.
  3. Transfer caramel to a small glass dish and let cool and thicken.

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Dairy-Free Lemon Panna Cotta with lemon caramel | paleo, egg-free and dairy-free