So remember those non-vegan, non-gluten free, non-healthy twix bars I made before? Well these are the complete opposite, and may be better. I know, that’s almost blasphemous for me to say, but these truly are so good. It may be my love for coconut oil, but damn. 

I know coconut flour and oil is hella expensive, but if you buy one little bag/jar of it, you can make three – four batches of these goodies, and it’s so worth it. Plus, with the coconut oil, think about all the home remedies you could explore. The potential of this ingredient list goes beyond the kitchen. Talk about productivity, resourcefulness, and HEALTH!

ingredients:

Shortbread Crust
– 2/3 cup coconut flour
– pinch of salt
– 3 TBSP maple syrup
– 1/3 cup coconut oil solid

Caramel
– 1/2 cup almond butter (peanut butter works just as well)
– 1/3 cup  maple syrup
– 1/3 cup coconut oil melted
      – 1 TSP vanilla extract

Chocolate
– 1/4 cup coconut oil melted
– 1/4 cup cocoa powder
– 2 TBSP maple syrup

the way:

– preheat oven to 350/180 degrees.
– combine coconut flour and salt in a bowl; add maple syrup and stir until fully combined. (the mixture will be crumbly)
– add in the coconut oil and mix until the dough forms into a large ball. This step will probably be easier if you use your hands.
– press the dough into a prepared pan and bake for 9-11 minutes, or until edges are browned.

Filling

– combine all the ingredients into a saucepan and heat until they are all melted and combined. Pour the mixture onto the crust and let it cool down in the fridge, before going on to the chocolate.

Chocolate

– whisk together all the ingredients and pour over the cooled caramel layer.
– let this cool until it is fully set. Afterwards, you can cut it into slices and eat it in one go, if you want.