Guilt-Free Twix Bars

Ingredients for the Shortbread:

1 cup of Bobs Red Mill coconut flour (buy here)

2 tsp Bob's Red Mill tapioca starch (buy here)

2/3 cup of Perfect Supplements coconut oil melted (buy here)

2 Tbs pure maple syrup

1/2 tsp sea salt 

Ingredients for the Caramel:

1 cup of pitted medjool dates (about 15-20 dates)

1 can of full fat coconut milk (only use the skimmed cream off the top)

1 Tbs of pure maple syrup

1/2 - 1 tsp sea salt 

Ingredients for the Chocolate Layer:

1 bag of Enjoy Life Chocolate Chips  (buy here)

1 Tbs of Perfect Supplements coconut oil 

Directions:

Before assembling line a 9x13 inch baking dish with parchment paper. THIS IS SO IMPORTANT!!! This will keep the bars from getting stuck in the pan. Preheat oven to 350 degrees F. Add coconut flour, tapioca flour, and sea salt into a large bowl and mix until well combined. Add in coconut oil and pure maple syrup and combine until a crumbly dough is made. Press dough into parchment paper lined baking sheet and bake for 20 minutes or until crust is lightly browned. While bottom layer cookie is baking and cooling make the caramel sauce. Add pitted dates, coconut milk, maple syrup and sea salt to a high powered food processor. Blend until a smooth, creamy, golden colored caramel is formed. Place in refrigerator to until crust has completely cooled. Smooth caramel over cooled crust and place in freezer to set up. Once bars have set for an hour prepare the chocolate layer. Pour entire bag of Chocolate chips into a microwave safe bowl and add in coconut oil. Heat in 30 second intervals until the chocolate is a smooth consistency. Pour over cookie and caramel layer and smooth until chocolate is evenly distributed. Place back in freezer to set for at least 30 minutes. Remove from fridge and slice into 24 even pieces. HACK: leave bars into the pan while slicing so they come out pretty. Once bars are sliced lift out of pan by pulling on the excess parchment paper left hanging over the edges of the pan. Store in freezer or refrigerator. 

Macros:

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