Vegan Twix Bars

Ingredients:

Shortbread layer

• 1/2 cup coconut flour

• 1/2 cup almond flour

• 1/3 cup melted coconut oil

• 3 tablespoons maple syrup, honey, or agave

Caramel layer

• 1/2 cup creamy almond butter

• 1/4 cup coconut oil

• 1 teaspoon vanilla

• 1/4 cup maple syrup

• Small pinch of sea salt

Chocolate layer

• 1 chocolate bar (I prefer dark chocolate)

• 1 tablespoon coconut oil

 Instructions:

Shortbread Layer:

1. Preheat oven to 350 degrees.

2. Melt the coconut oil in the microwave and combine coconut and almond flour with it in a bowl. Add the maple syrup and stir until a smooth dough forms.

3. Line a baking dish with parchment paper and spray the bottom. Place the mixture in the pan in an even layer.

4. Bake for 10-12 minutes or until the crust turns slightly golden brown. Remove from the oven and let it cool.

Caramel Layer:

1. Combine the almond butter, coconut oil, vanilla, maple syrup and pinch of sea salt in a saucepan. Heat and mix until liquid forms (about 2 minutes).

2. Remove the pan from the burner and let it cool.

Chocolate Layer:

1. Break up the chocolate bar into pieces and add coconut oil, all in a bowl. Microwave until a liquid forms.

Assembly:

1. Once both the shortbread and caramel layers have completely cooled, pour the caramel over the shortbread layer and spread it out to form an even layer.

2. Let this set in the freezer until it hardens all the way (about 1 hour).

3. Remove the layers from the freezer and pour chocolate over the top, forming another even layer. Put back in the freezer until frozen.

4. Once all the layers are frozen, pull out of the freezer and lift the parchment paper to pull out the bars. Chop with a sharp knife into long pieces. Enjoy!