Healthier No-Bake Twix Bites

Ingredients

• 1 cup rolled oats (Use certified gluten-free oats if needed; blend into flour.)
• 0.5 cup almonds (Raw or roasted; blend with the oats.)
• 2 tbsp maple syrup (For the biscuit base.)
• 2 tbsp coconut oil (Melted; divide between the base, caramel, and chocolate as needed.)
• 0.5 cup tahini (Stir well before measuring; used for the caramel center.)
• 0.25 cup maple syrup (For the three-ingredient caramel center.)
• sea salt (Add to taste to balance the caramel.)
• 7 oz dark chocolate (Finely chopped; use dairy-free chocolate if desired.)
• 1 tsp coconut oil (Melt with the chocolate to make a smooth coating.)

Steps

1. 1

   Line a small loaf pan or square container with baking parchment, leaving some overhang so the finished slab can be lifted out. Clear enough freezer space for the pan.

2. 2

   Add the rolled oats and almonds to a blender or food processor. Pulse until they form a fine, crumbly flour, taking care not to process so long that the almonds turn into a paste.

3. 3

   Add the maple syrup and melted coconut oil to the oat-and-almond mixture. Pulse or stir until the mixture resembles damp biscuit crumbs and holds together when pressed.

4. 4

   Transfer the mixture to the lined pan. Press it firmly and evenly into the base using the back of a spoon or the bottom of a glass. Compressing it well will prevent the bites from crumbling.

5. 5

   To make the caramel center, stir the tahini, maple syrup, and a pinch of sea salt together in a bowl until completely smooth and glossy. The mixture should be thick but spreadable.

6. 6

   Spread the tahini caramel evenly over the biscuit base, reaching into the corners. Place the pan in the freezer for about 30 minutes, or until the caramel is firm enough to coat.

7. 7

   Melt the dark chocolate with the coconut oil in a heatproof bowl set over a saucepan of barely simmering water, or in short microwave bursts. Stir frequently and stop as soon as the chocolate is smooth; do not overheat it.

8. 8

   Remove the chilled base from the pan and cut it into 12 bite-size bars or squares with a sharp knife. If the caramel has softened, return the pieces to the freezer briefly before coating.

9. 9

   Dip or spoon the melted chocolate over each piece, turning them to coat the top and sides. Let excess chocolate drip back into the bowl, then place the coated bites on parchment.

10. 10

    Refrigerate or freeze the bites until the chocolate shell is fully set, about 20 to 30 minutes. Serve chilled or allow them to stand for a few minutes for a softer, oozy center.

Notes

The supplied description and transcript do not include the creator's exact quantities or full written method, so the measurements are careful estimates based on the ingredients and component structure mentioned. Store airtight in the refrigerator for up to 1 week or in the freezer for up to 1 month; thaw briefly before serving.

Nutrition per serving

• dessert
• snack
• no-bake
• vegetarian
• dairy-free
• date-free
• chocolate
• make-ahead