Pumpkin Spice “Twix” Bars (Gluten and Refined Sugar Free!)

Who doesn’t love a Twix on Halloween? We have created a healthier version of this trick-or-treat classic, one that fits in your anti-inflammatory lifestyle and pumpkin spice obsession. Win, win. These are the perfect edition to your Halloween party, girls night, or just a special treat!

Ingredients:

For the shortbread base:

1 cup almond flour

½ cup GF oat flour

¼ cup coconut oil, melted and cooled

2 tablespoons pure maple syrup or raw honey

1 teaspoon vanilla extract

Pinch of sea salt

For the pumpkin nut butter layer:

1/3 cup almond butter

1/3 cup pumpkin puree

1/3 cup pure maple syrup or raw honey

¼ cup coconut oil

1 teaspoon pure vanilla extract

¼ teaspoon pumpkin spice

Pinch of sea salt

For the chocolate layer:

¾ cup dark chocolate chips (to keep this refined sugar-free, use naturally sweetened chocolate chips like Hu Kitchen or Evolved)

1 tablespoon coconut oil

Instructions:

Preheat the oven to 350 degrees F. Line an 8x8 in square pan with parchment paper and set aside. 

In a medium bowl, add the almond and oat flours, melted/cooled coconut oil, maple syrup, vanilla extract, and salt. Mix together until you have a crumb-like texture, on the thicker side. Press the dough into the pan with your fingers, so there’s one even layer. Bake in the oven for 10 minutes, then cool for another 10-15 minutes.

Make the pumpkin nut butter layer. In a small pot, add the almond butter, pumpkin puree, maple syrup, coconut oil, vanilla extract, pumpkin spice, and salt. Stir over medium-low heat for about 2-3 minutes until the mixture starts to bubble slightly. Pour over the cooled shortbread base.

Next, place the pan in the fridge for 1 hour, at least, to completely harden the nut butter layer.

After about 45 minutes, start to make your chocolate layer. Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Then, stir, and do another 30 second increment, until the chocolate is melted and you have a smooth mixture.

Pour the chocolate mixture over the pumpkin nut butter layer and tilt the pan back and forth until the chocolate is evenly distributed. Place in the fridge for 30 more minutes. This will harden the chocolate and completely cool the bars.

After 30 minutes, remove the bar square from the pan. Cut the entire square in half, then cut each half into 8 separate bars (long-wise, to resemble “Twix” bars!). You should end up with 16 bars.

Store bars in the fridge for 5-6 days or in the freezer for about 1 month.

Image provided by: Rachel Good Eats