Twix Pie

Twix Pie

Incase you haven’t noticed, it is Halloween time.  There are pumpkins, scarecrows, and all sorts of Halloween decorations displayed every where you look.  If you follow me on Instagram, then you saw how we are even getting into the fun by decorating our front door.  I am also painfully aware that I now have less than a month to make this very elaborate Elsa dress my 5 year old requested months ago.  She is WAY more confident in my sewing skills than I am – I might have to break down and buy a dress, because I am not sure making it is going to turn out how she wants it to.  Luckily I have a 2 year old that isn’t nearly as picky, and doesn’t care what he is for Halloween :).

Anyways, along with all of the fun decorations, parties, and costumes comes the CANDY!  It’s everywhere.  If you can avoid the grocery store for the next 3 months, I recommend it (after the candy comes the holiday indulgences :).  If I let poor judgement take control at the grocery store, I would come home with nothing but a cart full of Twix, peanut butter cups, and Snickers.  Thankfully, I haven’t given into my sugary instincts…but that doesn’t mean I haven’t considered it :).

Twix Pie

Since I don’t want to miss out on all of the candy and fun that comes with the holiday, I decided to make my own version of my favorite candy bar…and dare I say, this Twix Pie is better…yes, better than the traditional candy bar.  This pie is rich and indulgent with oozing caramel, a shortbread cookie crust, and a dark chocolate topping.  I don’t even think about buying Twix bars anymore, but I do think about making this pie everyday…really, I think about it all the time :).

Finally, not only does this pie taste incredible, but it is vegan and paleo friendly!  It is made with nutrient rich almond flour, heart healthy coconut milk, and antioxidant rich dark chocolate.  Now you can enjoy the Halloween treats with the rest of the crowd, but don’t have to feel an ounce of guilt.  I love that!

Notes:  

  • If you don’t want to make it a pie, this can easily be made into bars by using an 8×8 baking dish instead of a pie plate
  • I highly recommend using Honeyville almond flour (see my resource page here) – I have had really bad luck with other brands
  • Coconut cream is the cream on top of canned coconut that is formed after the can has been sitting in the refrigerator overnight 

Twix Pie

Twix Pie
Serves 16
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For the Crust
  1. 2 cups almond flour
  2. 1/2 cup arrowroot powder
  3. 1/4 cup coconut oil, melted
  4. 1/4 cup pure maple syrup
For the Caramel
  1. 1/3 cup coconut cream
  2. 2 Tbsp coconut oil
  3. 2 Tbsp pure maple syrup
  4. 1/3 cup coconut sugar
For the Chocolate Topping
  1. 1/2 cup dark chocolate chips
  2. 1 tsp coconut oil
Instructions
  1. Preheat the oven to 350 degrees
  2. Combine all the ingredients for the crust in a large bowl
  3. Press the dough into a well greased pie plate or 8x8 baking dish
  4. Bake in the oven for 15-20 minutes or until crust has just barely started to brown
  5. Allow to cool
  6. While crust is cooling heat the ingredients for the caramel in a saucepan over medium heat
  7. Allow to come to a boil and reduce heat to low
  8. Stirring frequently, allow caramel to simmer for 15-20 minutes until it starts to thicken
  9. Remove from heat and allow to cool for another 15-20 minutes
  10. Once the caramel sauce has slightly cooled, pour into prepared cookie crust
  11. Refrigerate until caramel firms up
  12. Once caramel is firm (I put mine in the freezer for about 20 minutes to make sure it was really firm) melt together chocolate chips and coconut oil
  13. Spread chocolate over caramel layer
  14. Refrigerate until chocolate layer has set up 5-10 minutes
  15. Serve
Notes
  1. Coconut cream is the cream at the top of canned coconut milk that forms after the can (unopened) has been sitting in the refrigerator overnight
  2. I highly recommend using Honeyville brand almond flour
Nutritional Information
  1. Calories: 248 Fat: 17 grams Carbs: 22 grams Protein: 6.5 grams
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Twix Pie

5 thoughts on “Twix Pie

    • Coconut flour is really hard to substitute with any other flour because of it’s really high fiber content, so I don’t recommend it as a substitution, sorry :(.

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