Thursday, March 8, 2012

Twix-y bars

Do you want to enjoy a cholesterol-free, preservative-free, saturated-fat-free dessert made with whole wheat flour AND whole sugars (except for the chocolate chips - those are made differently by different companies.)


I'm not sure what to call this one... but I would imagine this is twix-like. Of course, you can vary it that it tastes like any of your favorite candy bars, I bet!

Hopefully you've tried our raw, frozen snickers . But since it's winter - and I'm out of cacao butter - I thought I'd try a cooked version... perhaps something crunchy this time. So, here goes! Please let me know what you think.

Makes 8 twix-y bars


1 c dates + water for soaking
1/2 t vanilla
1/4 c + 1 T agave
2 t almond oil (or any kind you have - almond is just a good oil for desserts)
1 T almond mylk (or your favorite)
1 c whole wheat flour
3/4 - 1 c chocolate chips


Preheat oven to 350 degrees.

Place 1 c dates in bowl and cover with water.

In another bowl, mix flour, agave, oil and mylk.

This is when I use my trusty silicone candy bar mold from Hobby Lobby. It's the perfect shape for individual sized desserts or candies. Plus, you can push the dessert out because it's silicone! There's no need to oil and you don't have to worry about your dessert or candy getting stuck.

Spread flour mixture in all 12 of the candy molds -- or in your mold of choice. You don't want it too thick. Cook at 350 for 15 minutes. **Spread it thinner than the one in my photo. Thinner = crispier.


Meanwhile, drain excess liquid from dates through strainer. Place back in your bowl with dash (up to 1/2 t) vanilla. Squish until it's a squishy, sugary mess. Set aside.

Now begin melting your chocolate chips in a double boiler. I used my glass measuring bowl inside a pot with a few inches of water. Keep on medium-low heat. Stir periodically. It will melt itself. I promise. Don't rush or you'll burn the chocolate!

After 15 minutes, remove your mold from the oven. Now spread your dates on top of your baked flour. Place in freeze until stiff.

Your chocolate should be melted by now. Remove your mold from the freezer and cover with chocolate on each piece. DO NOT USE IT ALL. Put your mold back in the freezer until stiff again.


Now you'll remove it from the freezer and place chocolate-side-down on wax paper. This is when you'll use a spatula to spread the remaining chocolate on your candy bars. That's right -- make a mess. Have fun!


Freeze to last longer. Keep it fridge if you plan to devour soon.

OPTIONAL: sprinkle crushed nuts or sprinkles on top if you want. Get creative. You really can't screw this up. Promise.


  1. OOOH! stumbled over this after putting your potatoes & asparagus dealie in the oven....hmmmmm........wishing I had dates about now.

  2. That's awesome! And I'm definitely a fan of dates. I dip them in chocolate on a regular basis and actually grab a few every time I have a sweet craving. They're just so dang good.

  3. If a person was lazy and impatient, do you think the bars could be spread in one pan, cooked and then cut? Or kind of done as logs for the baking portion?

  4. If you bake it in one pan, you could try scoring it into bars before baking. That may work nicely. Then just add the layers before you break it apart...

  5. OOh making these AGAIN! So amazing. Trying honey instead of agave, that is what I have. I posted about you and it is the first post for a Google search "twixy bars!” Thank you for making my life better! I will TOTALLY try scoring the bars....didn’t see the comment till now.


I want to hear from you! Please leave your message here. Appropriate messages will be posted.