Almond butter ‘TWIX’ bars

This is my take on a ’TWIX’ utilising almond meal and almond butter as the hero for both the cookie and the caramel.
Serves 4
Dairy-free, Gluten Free, Refined-sugar free


For the Golden Almond Cookie Base

  • 2 cups blanched almond meal
  • 1/2 cup maple syrup or coconut nectar
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla bean extract or powder

For the Almond Caramel Layer

  • 1 cup almond butter
  • 1/2 cup maple syrup or coconut nectar
  • 1/2 cup coconut oil, melted

For the Chocolate Layer 

  • 1 cup cacao butter or coconut oil
  • 1 cup raw cacao powder
  • 1/2 cup maple syrup or coconut nectar
  • 1 teaspoon vanilla bean extract or powder


  1. Preheat oven to 180C and line a small square brownie pan or cake tin with baking paper.
  2. Combine the golden almond cookie base ingredients in a bowl and mix well into a light crumb. Add to the prepared baking tin and use your fingers to press flat and all the way to the edges. Transfer tot he oven and bake for 8-10 minuets or until lightly golden brown.
  3. Meanwhile, combine the Almond Caramel ingredients in a saucepan over medium low heat, gently stir until well incorporated into a smoothie thick almond caramel. Once your base is ready, pour over with the caramel and transfer to the freezer for 15-20 minutes or until set completely.
  4. Get onto making your chocolate layer by combining the listed ingredients in a saucepan over medium-low heat. Use a whisk to combine well, once smooth, thick and creamy, set aside off the heat to cool slightly.
  5. Once your caramel is set, pour the chocolate layer over the top, return back to the fridge or freezer to set completely. Once firm, use a sharp knife to slice into bars of your preferred size.
  6. Store in an airtight container in the fridge for up to 10 days or freezer up to 3 months.