Homemade Twix Bars

Preheat oven to 350ºF and grease a 9×5 or 8×4 bread tin with oil.

For the crust, in a food processor, pulse coconut flour, pure maple syrup, natural almond butter, and almond milk until combined and sticking together in a dough form. Press crust into tin and bake for 8–10 minutes or until golden brown around the edges. Remove from oven and cool completely.

For the filling, drain soaked dates and toss into the blender with almond butter, coconut flour, 1 teaspoon vanilla extract, and sea salt. Blend until smooth. Spread filling on top of crust in an even layer. Place in the freezer for 30 minutes to allow the filling to firm up.

For the chocolate topping, in a double-boiler or microwave-safe bowl, melt the dark chocolate. Stir in natural almond butter and whisk until smooth. Pour this over the filling and place back in the freezer until chocolate has set, about 30 minutes.

Sprinkle with sea salt, and slice into 8 bars. Enjoy!