Homemade Twix Cups

• FOR THE CRUST:
• 2/3 cups Coconut Flour
• 1/4 cups Date Nectar Or Maple Syrup
• 2 Tablespoons Almond Butter
• 2 Tablespoons Almond Milk
• FOR THE FILLING:
• 8 Medjool Dates, Soaked In Hot Water For At Least 1 Hour
• 2 Tablespoons Almond Butter
• 1 Tablespoon Coconut Flour
• FOR THE CHOCOLATE TOPPING:
• 1/2 cups Chopped Dark Chocolate
• 2 Tablespoons Almond Butter
• 1 pinch Sea Salt For Sprinkling

1. For the crust:
2. Preheat oven to 350u0b0F and grease a muffin tin with butter or oil.
3. In a food processor, pulse coconut flour, date nectar or maple syrup, almond butter and almond milk until combined and sticking together in a dough form. Press about 1 tablespoon of the dough into each muffin cup and bake for 7-8 minutes. Remove from oven and cool completely.
4. For the filling:
5. Drain soaked dates and toss into the blender with almond butter and coconut flour. Blend until smooth. Spread about 1 tablespoon of the filling on top of each crust portion in the muffin tin. Refrigerate.
6. For the chocolate topping:
7. In a double-boiler or microwave-safe bowl, melt dark chocolate. Stir in almond butter and whisk until smooth. Remove the crusts from the muffin tin and spread evenly on a cooling rack placed over parchment paper (you will make a mess with the chocolate).
8. Pour 1 or 2 tablespoons of the chocolate mixture over each cup just until covered in chocolate. Sprinkle with sea salt and refrigerate until firm. Enjoy!

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Taken from tastykitchen.com/recipes/desserts/homemade-twix-cups/ (may not work)