Healthy Twix bars made with a coconut flour crust and almond butter caramel. This dessert offers a delicious combination of textures and flavors, and is perfect for those seeking paleo, vegan, gluten-free, and refined sugar-free options.
1. Preheat oven to 350°F and line an 8"x8" baking dish with parchment paper and then spray with nonstick spray.
2. Mix together the coconut flour and maple syrup; then add in the room temp coconut oil and mix until a dough ball forms. Spread the dough into one even layer in the baking dish and bake for 10 minutes or until edges are golden; let cool completely.
3. In a small saucepan over medium heat, mix together all of the caramel ingredients until melted and well combined. Pour into the baking dish over the shortbread and freeze for at least 30 minutes or until the caramel is frozen (make sure the dish is flat when it freezes so caramel sets in one even layer).
4. Microwave the chocolate and coconut oil in 30-second increments until melted (mix in between) and pour onto the caramel; tilt the baking dish so that chocolate reaches all edges.
5. Refrigerate for 30 minutes or until chocolate has set. Lift the parchment paper out of the dish and cut into twix bars; sprinkle with flaky sea salt on top - enjoy!
