Paleo Twix Bars

Yes, it’s a thing… Paleo Twix. All of my dreams come true in 1 sweet, salty, nourishing treat.  Here it is…



  • 1/4 cup coconut oil, 1/4 cup cacao powder and 2 tablespoons maple syrup OR: 
  • 1/2 tbsp chocolate chips of choice and  1 tablespoon coconut oil
  • 1/8 teaspoon himalayan, celtic sea salt or Real Salt

Shortbread Cookie:

  • 2/3 cup coconut flour
  • 2/3 cup coconut oil or grass fed butter, solid
  • 3 T maple syrup
  • 1/2 t vanilla extract (optional)



  • 1 cup pitted dates, soaked in hot water for 20 minutes, and drained
  •   1/4 c nut butter of choice, preferably almond or cashew. I have omitted this entirely and just used a simple combo of presoaked dates and as much water as needed to blend, creating a date paste.
  • 2 tbsp grass- fed butter— also not necessary, coconut oil may be substituted
  •  1 t vanilla extract (optional)
  • 1/4 tsp real, unrefined salt



  1. Whisk the coconut flour and arrowroot with the salt in a large bowl. Whisk the butter with the honey and vanilla, and add it to the flour. Stir until fully mixed and you have a thick, wet dough.
  2.   Pat the dough into a square about 1/2 inch thick on the parchment. Bake for 8-10 minutes, until very light golden brown.
  3.  Combine salt and coconut flour, add maple syrup and stir until crumbly and fully combined. Add room temperature coconut oil and mix until a large dough ball forms. It may be necessary to get your hands a little dirty here.
  4. Press the dough evenly into the pan. Bake in the oven for approximately 9-11 minutes. Let it cool completely.
  5. For the caramel filling blend well for approximately 1-2 minutes, stopping and pushing down sides when necessary
  6. Let set in the fridge or freezer depending on your patience, I let mine sit in the freezer for about a half hour
  7. For chocolate topping, whisk together and heat all ingredients using a double boiler or a bowl on top of a pan filled with water, placing ingredients in the bowl. Pour over caramel later and smooth evenly. Top with sea salt. Let cool
  8. Slice into 1 inch slices, or 16 squares. Keep stored in the refrigerator.

Recipe adapted from Paleo Gluten Free Eats (link) and Bakerita. This is extremely flexible and has been varied in multiple ways, according to whatever’s available.