Twix

Yield: 20 bars

Prep time: 30 min

Total time: 2:45 hours

Ingredients

Cookie Base:

2 ¼ cups almond flour

¾ cup melted coconut oil

½ cup maple syrup

1/3 cup coconut sugar

2 tsp vanilla extract

¼ tsp turmeric

1/8 tsp cinnamon

Pinch of salt

Caramel Layer:

1 cup coconut cream

1 cup of coconut sugar

½ cup creamy cashew butter

2 tsp vanilla extract

Chocolate Layer:

10-15 oz dark or semi-sweet chocolate chips

1 tbsp coconut oil

¼ tsp turmeric

1 tsp beet powder

Directions

1. Preheat the oven at 350F, and prepare a baking tray dish with parchment paper.
2. Pour all the cookie base layer ingredients into a bowl and mix them together, until all is combined. Spread the dough into the baking sheet and bake for 18-22 minutes. Take it out of the oven and let it cool. Note that the dough will not be crispy as soon as you take out of the oven, will get crispy after it cools off.
3. In the meantime, add all the caramel ingredients to a medium saucepan and bring to a boil, turn the heat down and simmer for 5-8 minutes, stirring occasionally so it doesn’t burn at the bottom of the pan.
4. Spread the caramel layer on top of the cookie base, and refrigerate for 30 min. After that put in the freezer for at least 30 minutes.
5. Take it out of the freezer and transfer it to a cutting board. Cut it into even little bars. You should get 20 ish bars out of it.
6. You can melt the chocolate part in a microwave in 30 minutes increments or you can fill a little saucepan with water and bring to a boil, and pour the ingredients into a glass bowl and place the glass bowl on the boiling water, and stir the chocolate often to melt everything evenly.
7. Dip the bars into the melted chocolate, and let it drain to remove any extra chocolate excess. Set it on the parchment paper, and let the chocolate solidify.
8. You can place it back into the fridge to speed up the process, or leave it at room temp. To store, place them into an airtight container in the fridge with parchment in between to help not to stick them together.