| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Passive Time | 4 hours |
| Servings |
bars
|
Ingredients
Shortbread Base
- 2 cups almond flour
- 1/3 cup coconut oil (melted)
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
Caramel Middle
- 1/2 cup almond butter
- 1/3 cup coconut oil (melted)
- 2 tbsp pure maple syrup
- 1/4 cup raw honey
- 1 tsp vanilla extract
Chocolate Topping
- 1/4 cup coconut oil (melted)
- 1/4 cup cacao powder
- 2 tbsp pure maple syrup
- 1/8 tsp sea salt
Ingredients
Shortbread Base
Caramel Middle
Chocolate Topping
|
|
Instructions
- Preheat oven to 350 degrees. Grease and line an 8×8 pan with parchment paper.
- In a medium bowl, combine almond flour, coconut oil, maple syrup and vanilla extract. Mix until well combined. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
- In a medium bowl, combine almond butter, coconut oil, maple syrup, honey, and vanilla extract. Mix until completely smooth, then pour over cooled crust and place in the fridge for 1-2 hours to harden.
- Once the caramel mixture is hardened, prepare the chocolate layer. In a medium bowl, combine the coconut oil, cacao powder, maple syrup, and sea salt. Mix until smooth and pour over the caramel layer. Refrigerate until hardened, about 1 hour.
- Once the chocolate has set, remove the twix bars by pulling up on the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks. Keep leftovers refrigerated.
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