These healthy twix bars with spirulina are a new favorite in my household. My husband pointed out I should have made the chocolate go all the way around the bar to more closely resemble a twix bar, but they are healthier and easier with one thin layer on top, so...that's why they look the way they do. If you are so inclined, feel free to cover each little bar in melted nondairy chocolate! I imagine that would be even more delicious, but alas, more sugary. As it is, these spirulina-rich chocolate coated bars are pretty great.
These bars are a wonderful post-workout treat or morning accompaniment to tea or coffee! Trust me: a little pot of Earl Grey and one (or three or four) of these is heavenly.
Spirulina “Twix” Bars
Yields 12 or more little cookies
For the shortbread crust:
2/3 cup coconut flour
2 scoop vegan choc protein powder + enough coconut flour to fill 2/3 cup
6 TBSP pure maple syrup
2 TBSP arrowroot powder
⅓ cup coconut oil, scant
For the spirulina filling:
6 TBSP creamy sunflower seed butter
2 TBSP pure maple syrup
1 TBSP coconut oil
1 teaspoon vanilla extract
1 tsp spirulina
For the chocolate topping:
Either 1/3 cup melted nondairy chocolate chips OR:
¼ cup coconut oil, melted
¼ cup cocoa powder
2 tablespoons maple syrup
1. Preheat oven to 350F.
2. Mix shortbread ingredients together and press into a parchment paper-lined 8” pan. I wanted my layer thicker so I did not cover the entire pan.
3. Bake for 8 minutes and let cool.
4. Prepare filling ingredients in pan over medium heat, then spread over the cooled baked layer and chill. for at least 30 minutes.
5. Melt chocolate and cover the spirulina layer and chill or make your own chocolate by whisking chocolate layer ingredients together then spread over the spirulina layer, and chill again. Once the chocolate has set, cut and serve or keep chilled. Store in the fridge in an airtight container.