Copycat Twix

Crust: ½ cup almond flour, ½ cup coconut flour, 2 tbsp honey, 1/3 cup coconut oil, 1 tsp vanilla à mix then bake for 10 to 15 minutes either in molds or spread in a pan

Caramel: Heat ½ cup almond butter with ¼ cup coconut oil, 1 tbsp vanilla, ¼ cup maple syrup à stir well for about 5 minutes then let it slightly cool before pouring it onto the crust.

Transfer to freezer then either remove from mold or slice as needed if you used a pan.

Dip each bar in melted dark chocolate (chocolate bar heated with 1 tbsp coconut oil) then transfer back to freezer

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