Copycat Twix Bar
[Vegan, Grain-Free]

To Make the Base:

1. Preheat your oven to 355°F and line a square baking tin with parchment proof paper.
2. In a mixing bowl, combine the coconut flour, coconut oil, maple syrup, and salt. Mix and bring together with your hands until a dough forms.
3. Press the dough into the lined tin and pop into the oven to bake for 10 minutes, until golden in color. Allow to cool fully before topping.

To Make the Caramel:

1. In a mixing bowl, add in the almond butter, melted coconut oil, maple syrup, and vanilla extract. Mix until smooth.
2. Pour over the base and pop into the refrigerator for an hour to set.

To Make the Chocolate:

1. Fill a small saucepan with hot water and place a heat-proof bowl on top.
2. Add in the chocolate and coconut and melt until smooth.
3. Smooth the chocolate over the caramel layer, even out with a spatula or spoon and pop back into the refrigerator until the chocolate sets.This will take around 30 minutes.
4. Once solid, heat a knife and cut into bars.
5. Serve cold, as they will soften if left at room temperature for too long. Store in a sealed container in the refrigerator, best eaten within a few days.