You asked for it, so here it is – my no-bake mini twix. It’s part of a series of mini treats that have minimal ingredients and are under 150 kcals. This is my 7th one – so check out the others (I’ll link them at the bottom of the page).
This was a trickier one to get in under the calorie count (and the ingredient count!) as there are a few more elements to it. But I think I’ve managed it.
Using oats in the base, instead of almond flour, really cuts down on the calories and fat. For the chocolate, rather than fully coat each one, I only used a thin layer of chocolate as a topping. Both these changes meant I could make sure they were under 150 calories per mini cup.
They’re a great little snack to have on hand – either in the fridge or the freezer – when you just want a quick, sweet fix. And as always, they contain pretty good-for-you ingredients too!
what ingredients do you need to make the no bake mini twix:
- Oats
- Coconut oil
- Peanut or almond butter
- Maple syrup
- Medjool dates
- Dark chocolate
Oats
The base of the twix is made from oats. Oats are rich in dietary fibre. They’re a great source of essential minerals like manganese, phosphorus, and magnesium. They are also very low in fat, making them a great choice for this mini treat series.
Coconut oil
Instead of using processed vegetable oils, this recipe uses coconut oil to bind the ingredients together. It is rich in medium-chain triglycerides (MCTs). These fats are quickly absorbed by the body, providing a fast source of energy. It also has natural anti-inflammatory properties and is my preferred source of fats in sweet treats. It also helps the base stick together really well!
Peanut or Almond Butter
You can use any nut butter in the base and the caramel – or even tahini if you want them nut free. I use a very runny peanut or almond butter here. Both butters have a decent amount of protein as well as healthy fats, and various vitamins and minerals, including Vitamin E, magnesium, and potassium. I always try and opt for a more natural version without added sugars or oils. Look for one that’s just nuts and maybe a little sea salt.
Maple syrup
A natural sweetener, maple syrup adds just the right amount of sweetness without the need for more refined sugars. It’s a good source of antioxidants and contains small amounts of essential minerals like manganese, zinc, and iron. Making the bars yourself means you can judge how much sugar you add. I add 3 tbsp but you can add more depending on your own tastes. Like the coconut oil, this helps the base stick together.
Medjool dates
They make the best refined sugar free caramel. Medjool dates are a great natural sweetener containing nutrients such as fibre, potassium, magnesium, and B vitamins. And because of the fibre content, they are less likely to spike your blood sugar.
Dark Chocolate
Dark chocolate is always my preferred choice. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper. I opt for one that has minimal sugar and at least 70% cocoa solids. The base is sweet enough with the date caramel, so the dark chocolate will balance this out well.
Storage and Shelf Life
These twix cups store really well in the fridge. You can leave them out of the fridge for a few hours easily. However, I like to store in the fridge as it keeps the caramel harder and ensures they last longer. They’ll last for at least 10 days.
If you’d like them to last even longer, they can be kept in the freezer for up to three months.
Try them for yourself and let me know what you think in the comments!
Recipe Tips
Medjool dates: If your dates are on the harder side, you can soak them in boiling water for 20 minutes. Drain before using.
Dark chocolate: I have used dark chocolate that is 70% cocoa solids. I prefer this as it’s less sweet and has more of the goodness from chocolate. However, if you would prefer a different chocolate option, please use that.
Oats: If you can’t tolerate oats, almond flour makes a good substitution in the base. Also, if you are using oats, I blend one cup into a flour and keep one cup whole as I like the texture. You can also blend both cups into some flour, if you prefer a smoother texture.
Use a Food Processor: To make the caramel as smooth as possible, use a food processor.
Make snickers: Add a few peanuts on top of the caramel to transform these into a mini snickers bar!
If you liked this no bake mini twix recipe, why not try:
No- Bake Mini Twix
Equipment
- Magimix food processor *affiliate link
Ingredients
Base ingredients:
- 2 cup rolled oats (1 cup blended into flour) (200g)
- 3 tbsp coconut oil melted
- ¼ cup natural peanut butter (60g)
- 3 tbsp maple syrup
- ½ tsp sea salt optional
Caramel ingredients:
- 1 cup soft medjool dates (about 12 large dates)
- ¼ cup natural peanut butter (60g)
Topping ingredients:
- 1 cup dark chocolate (150g) (70% cocoa solids)
Instructions
- Blend 1 cup of oats into a flour and mix with the other base ingredients. Divide into 24 and press down firmly into a mini muffin pan (or cases). Freeze whilst you make the caramel.
- To make the caramel, blend the pitted dates and nut butter in a food processor. As you blend, add 1 tbsp of water to help the caramel come together. You may need one more tbsp, if your dates are harder. Once fully combined into a soft caramel, spread on top of the base. Freeze for about 30 minutes.
- Finally, melt the chocolate in a bowl over a pan of hot water. Pour a spoonful onto the caramel and refrigerate until set.
Notes
- These cups store really well in the fridge. They’ll last for at least 10 days.
- They can also be kept in the freezer for up to three months.
- You can blend both cups of oats to flour, if you prefer a smoother base.
- I use a very natural, unsweetened nut butter to make these.
Love the sound of these Helen (will give rating after making them)
could quinoa flakes be used instead of oats?
Love the mention of tahini instead of nut butter as something different as we always have tahini in our house
Hi Kim, yes you could definitely use quinoa flakes.
Hi Helen, thank you for this interesting recipe. Should I grease the muffin tin with oil before pressing down the base mixture, or will each portion come out easily after being in the fridge?
I used a silicone tray and didn’t have to grease it. If you use a metal one you may need to lightly grease.
Look great. Would you know the sugar content?
It’s about 8g I think.
Coconut oil has a high saturated fat content so I try to avoid it. Is there another oil option?
Not really as it holds the base together.