Healthy (and Passover Friendly) Twix Bar Recipe From @Rachaelgoodeats

April 09, 2019 1 Comment

Healthy (and Passover Friendly) Twix Bar Recipe From @Rachaelgoodeats

When it comes to Passover I have a pretty simple approach. I like to keep things light, healthy, fun, and if you've been eating somewhat similarly the rest of the year you won't even feel a difference! That is why I created the Prep + Rally Passover ebook so that even non-subscribers can get a taste of how we do things with my meal prep service, but also to deliver recipes that you can make for Passover AND BEYOND! The recipes are so flavorful yet so simple to achieve. I hope you give them a shot this holiday and tag me @prepandrally so I can cheer you on! 

Now... when it comes to dessert ya'll know I prefer to use other people's recipes because I just really don't enjoy baking! I recently made these Healthy Twix Bars by @rachaelgoodeats and they've been a freezer staple ever since. I cut them into mini pieces, store them in a freezer bag, and they are the perfect, and satisfying bite every single time I need something sweet and fast! When I looked at the ingredients and realized they were perfect for passover I knew I had to reach out to Rachael and ask if I could share them here. Lucky for us she was thrilled to share, and I can't wait for you guys to make them this holiday and beyond. It seems like a lot of steps but trust me.. it's easier than it looks and you will be so happy to have a healthy treat to munch on this holiday!
healthy passover dessert

Healthy Twix Bars by @Rachaelgoodeats


Shortbread Layer

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/3 cup coconut oil, melted
  • 3 tbsp honey, warmed (feel free to sub maple syrup)

Caramel Layer

  • 1/2 cup almond butter (creamy or crunchy)
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • pinch sea salt

Chocolate Layer

  • 1 dark chocolate bar 
  • 1 tbsp coconut oil
  • 1/4 tsp flakey sea salt


Shortbread Layer

  1. Preheat oven to 350 degrees F.

  2. Combine coconut + almond flours with melted coconut oil and warmed honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.

  3. Line a 8x8 baking dish (or loaf tin for thicker layers) with parchment paper and pack down shortbread mixture into the base.

  4. Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

Caramel Layer

  1. Combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.

  2. Remove from burner and let cool completely.

Chocolate Layer

  1. Break up chocolate bar into small bowl and add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.


  1. Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly. Set in refrigerator until it hardens (about 20-35 minutes).

  2. Remove from refrigerator and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in fridge for 5-10 minutes to harden.

  3. Once chilled, remove the hardened mold from 9x9 pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef's knife, slice into 1/2-inch strips, and from there, slice each strip into thirds.

  4. Ready to serve!! Enjoy! Store in airtight container in the refrigerator 



    For presentation, if you want layers to be thick and distinguished, use a loaf tin. If you’d rather have thinner layers, use an 8×8 or 9×9 dish. If you’d rather the chocolate not crack/break when you slice into “bars,” I recommend slicing after you pull caramel + shortbread hardened layer out of the freezer. Once sliced into longer strips, form back together into original formation, then pour and spread chocolate over the top. Set back in fridge to harden for 5-10 minutes, remove, and slice along the same lines as before.

1 Response


April 23, 2019

Hi there, what is the best coconut oil to use for this? :)

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