Healthy Twix Bites

There’s just something about the mini Halloween candy that makes you want to eat 50 of them at once. But your gut will be a lot more thankful if you eat 50 of these nourishing homemade versions instead. They’re super easy to make, and about 1000x more delicious than the originals. Grain-free, refined sugar free, dairy free and full of healthy fats, protein, antioxidants, vitamins and minerals…Candy never tasted so good!

INGREDIENTS

Crust:
3/4 Cup Coconut Flour
1/4 Cup Melted Coconut Oil
1/4 Cup Maple Syrup
1 Teaspoon Vanilla Extract
Pinch of Sea Salt
OPTIONAL: 1/4 Cup Collagen

Caramel:
1/2 Cup Almond Butter
1/2 Cup Maple Syrup
4 Tablespoons Coconut Oil
1 Teaspoon Vanilla
Pinch of Sea Salt

Chocolate Coating:
1/2 Cup Cacao Powder
1/2 Cup Melted Coconut Oil
3 Tablespoons Maple Syrup
Pinch of Salt

DIRECTIONS

Make the Crust: Preheat the oven to 350F and line an 8x8 inch pan with parchment paper. Mix together the crust ingredients and press into the prepared pan. Bake for 10-12 minutes, until just beginning to turn golden on the edges. Allow to cool completely.

Make the Filling: In a food processor or high powered blender, add all the caramel ingredients and blend until completely smooth. Pour over the cooled crust in the pan, and place in the freezer to set.
Make the Coating: Mix together the chocolate ingredients until completely smooth.

Remove the pan from the freezer, and pull the mixture out of the pan using the parchment paper overhang. Cut into 16 small pieces.
One at a time, dip the pieces into the chocolate mixture, then set on a wire cooling rack over parchment to drip. Since the pieces are cold, the chocolate will set quickly. Dip each piece twice. Place in an airtight container in the fridge to finish setting.