1 1/3 cup almond flour
5 tbs maple syrup
1/3 cup + 2 tbs vegan butter or coconut oil
Pinch of salt

Date caramel
1 cup soaked medjool dates
1/3-1/2 cup of water
2 tbs melted coconut oil
Pinch of salt

12 oz dark chocolate
1 1/2 tbs coconut oil
Kosher salt *optional*


Heat up some water and pour over your dates to soak for about 30 mins or until ready to use. Preheat oven to 350° F. Line a brownie pan with parchment paper. In a mixing bowl add in almond flour, maple syrup and vegan butter/coconut oil. Mix until dough forms. Press out into the baking pan and bake for 8-10 mins or until slightly brown around the edges. Take out of oven and let cool completely. For caramel, add all ingredients into a blender or food processor and blend until fully combined and desired consistency is reached. Once cookie base has cooled to the touch, pour caramel over the cookie, layer out evenly and freeze until it’s fully set and hardened (30-40 mins). In the meantime, melt down chocolate and coconut oil over a double boiler and set aside to cool before the caramel has set. Once caramel has hardened, remove from the baking pan, cut into desired Twix-like shapes and using 2 forks dip into melted chocolate until fully coated. Lay on a parchment lined baking tray and put in fridge to fully set and enjoy!