This Paleo Twix Pie has some of my favorite things all together in one happy dessert – Pie crust, chocolate, and caramel all combined to make one decadent, rich Paleo Twix Pie. You’ve got to try it today!
We’re knee-deep in the middle of the holidays. It seems like three months straight of holidays full of fun decorations, parties, costumes, and CANDY! It’s everywhere. If you can avoid the grocery store for the next three months, I recommend it (after the candy comes the holiday indulgences :).
If I let poor judgment 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 :).
Since I don’t want to miss out on all of the candy and fun that comes with the holidays, I decided to make my own version of my favorite candy bar…and dare I say, this Paleo 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!
- 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 – I have had really bad luck with some other brands (but I haven’t tried them all)
- Coconut cream is the cream on top of canned coconut that is formed after the can has been sitting in the refrigerator overnight
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Paleo Twix Pie Recipe
I love the combo of caramel and chocolate in this Paleo twin pie. I can’t believe it’s grain-free and re-fined sugar free!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 1x
- Category: Dessert
- Cuisine: Paleo
For the Crust
For the Caramel
For the Chocolate Topping
- Preheat the oven to 350 degrees
- Combine all the ingredients for the crust in a large bowl
- Press the dough into a well greased pie plate or 8×8 baking dish
- Bake in the oven for 15-20 minutes or until crust has just barely started to brown
- Allow to cool
- While crust is cooling heat the ingredients for the caramel in a saucepan over medium heat
- Allow to come to a boil and reduce heat to low
- Stirring frequently, allow caramel to simmer for 15-20 minutes until it starts to thicken
- Remove from heat and allow to cool for another 15-20 minutes
- Once the caramel sauce has slightly cooled, pour into prepared cookie crust
- Refrigerate until caramel firms up
- 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
- Spread chocolate over caramel layer
- Refrigerate until chocolate layer has set up 5-10 minutes
- 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
- I highly recommend using Honeyville brand almond flour
Keywords: almond flour, arrowroot powder, coconut cream, chocolate chips, Paleo pie