Homemade Twix Cups

For the crust:
Preheat oven to 350ºF and grease a muffin tin with butter or oil.

In a food processor, pulse coconut flour, date nectar or maple syrup, almond butter and almond milk until combined and sticking together in a dough form. Press about 1 tablespoon of the dough into each muffin cup and bake for 7–8 minutes. Remove from oven and cool completely.

For the filling:
Drain soaked dates and toss into the blender with almond butter and coconut flour. Blend until smooth. Spread about 1 tablespoon of the filling on top of each crust portion in the muffin tin. Refrigerate.

For the chocolate topping:
In a double-boiler or microwave-safe bowl, melt dark chocolate. Stir in almond butter and whisk until smooth. Remove the crusts from the muffin tin and spread evenly on a cooling rack placed over parchment paper (you will make a mess with the chocolate).

Pour 1 or 2 tablespoons of the chocolate mixture over each cup just until covered in chocolate. Sprinkle with sea salt and refrigerate until firm. Enjoy!