3 Healthy Candy Bars Image

3 Healthy Candy Bars

Dish It Healthy - "A Little Extra Health"

Ingredients

Twix Bars

  • 2/3 cup coconut flour
  • 2 tablespoon pure maple syrup
  • 1/4 cup coconut oil, melted
  • 2 tablespoon full-fat coconut milk
  • 1 1/2 cups dates, pitted
  • 1/3 cup coconut oil
  • 1 tablespoon unsweetened almond milk
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt
  • 1 cup dark chocolate chips
  • 2 tablespoon coconut oil
  • 2 tablespoon pure maple syrup

Snicker Bites

  • 2 large ripe bananas
  • 1 1/2 dates cups, pitted
  • 2 cups hot water
  • 2 tablespoon unsweetened almond milk
  • 1 tablespoon almond butter
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup peanuts, chopped
  • For the chocolate coating:
  • 1/3 cup coconut oil, melted
  • 1/3 cup dark chocolate powder
  • 2 tablespoon pure maple syrup

Junior Mint Cups

  • 1 cup dark chocolate chips, divided
  • 1 cup coconut butter, melted
  • 2 teaspoon peppermint extract

Steps

Twix Bars

  1. To make the crust, combine the coconut flour, pure maple syrup, coconut oil, and coconut milk in a medium bowl.
  2. Press this mixture into a 9x5-inch loaf pan lined with parchment paper.
  3. For the caramel, add the dates, coconut oil, almond milk, molasses, vanilla, and sea salt into a food processor. Process until smooth.
  4. Pour the caramel over the crust and place into the freezer for 10 minutes.
  5. Melt the dark chocolate, coconut oil, and pure maple syrup together in a saucepan over medium heat until melted and smooth.
  6. Pour the chocolate over the caramel layer.
  7. Freeze for 30-40 minutes, or until solid.
  8. Slice into bars and serve.

Snicker Bites

  1. Cover the dates with hot water and allow to soak for 5 minutes. Then, drain. Add the drained dates, almond butter, coconut oil, almond milk, vanilla extract, and sea salt to a food processor.
  2. Process until completely smooth, stopping to scrape down the sides, as needed. Set aside.
  3. Slice the bananas into thick slices for bites and place the slices onto a cookie sheet lined with parchment paper.
  4. Add a dollop of the caramel to each banana slice, and then sprinkle with crushed peanuts over the top. Press down on the crushed peanuts gently so they stick into the caramel.
  5. Place into the freezer for 30 minutes to harden.
  6. To make the chocolate coating, in a medium mixing bowl, combine the melted coconut oil, dark cocoa powder, and pure maple syrup. Whisk until smooth.
  7. Drizzle each frozen banana peanut bite with the chocolate mixture.
  8. Place back into the freezer and freeze for 20 minutes, or until solid.

Junior Mint Cups

  1. Line a 12 count muffin tin with muffin liners and set aside.
  2. In a saucepan, add the dark chocolate chips and heat over medium-high heat. Stir until smooth and completely melted.
  3. Carefully pour the melted chocolate into each muffin cup.
  4. Transfer to the freezer for 10 minutes to harden.
  5. Combine the melted coconut butter and the peppermint extract in a mixing bowl, and stir to combine.
  6. Remove the muffin tin from the freezer and evenly distribute the peppermint cream into the twelve cups.
  7. Return to the freezer for 10 minutes, or until the mint center has become firm.
  8. Once firm, melt the remaining chocolate the same way as before and then evenly distribute it over the peppermint cream in each muffin cup.
  9. Freeze for 20 minutes, or until firm.