Cookie Crust Layer: 

• 1 ½ cups oat or blanched almond flour 
• 3 tbsp coconut oil, melted or softened 
• ⅓ cup Medjool dates, pitted and soaked (or 2-3 tbsp pure maple syrup)
•  ½ tbsp vanilla extract 
• Dash of sea salt Caramel 

Filling Layer: 

• 10-12 Medjool dates (about 1 ¼ cups), pitted and soaked*
•  ¼ cup creamy nut butter (peanut, almond, or cashew work best)
•  1-2 tbsp unsweetened almond or cashew milk (or milk of choice) 
• ½ tbsp vanilla extract Sea salt, to taste 

Chocolate Layer:

•  7-8 oz melted chocolate chips or chocolate bar of choice (about 4 chocolate bars or ¾ cup chocolate chips) 
• 1 tbsp coconut oil

Directions: 

Preheat the oven to 350°F. Line an 8x8 inch square pan with parchment paper to prevent sticking. In a food processor or blender, combine the crust ingredients (oat/almond flour, coconut oil, dates/maple syrup, vanilla, and salt). Pulse until a thick dough forms. Press the dough evenly into the lined pan. (Optional) For a crunchier crust, bake for 10 minutes until golden and let cool. For a raw crust, skip baking and freeze the dough while preparing the filling. 

For the caramel, blend the soaked dates, nut butter, vanilla, sea salt, and nut milk in a food processor until smooth and creamy. Spread the caramel evenly over the crust and freeze for 30-45 minutes until it sets. Melt the chocolate with coconut oil in the microwave or stovetop. Allow it to cool slightly before pouring it evenly over the caramel layer. Freeze again for about 30 minutes until the chocolate is set. Once hardened, slice into Twix-style bars and enjoy! Store in the fridge for up to a week or freeze for up to a month. 

These homemade Twix bars are the perfect indulgence without the guilt!