Some people say these taste like peanut butter Twix. I have never had one, so let me know what you think.
Makes 12 regular size or 24 mini.
- 1 1/2 cups almond flour
- 1/4 tsp. sea salt
- 1/4 cup natural peanut butter
- 2 Tbsp. date puree
- 1 1/2 Tbsp. coconut oil, melted
Preheat oven to 350°f. In food processor, combine all ingredients until they stick together to form a dough. Line muffin pan with silicone liners and press approx. 2 Tbsp. of dough into each. Bake for 15 minutes until slightly browned. Remove from oven and allow to cool to room temperature.
- 1 cup natural peanut butter
- 1/2 cup date puree
- 3 Tbsp. coconut oil
- 1 tsp. sea salt
- 1/2 tsp. vanilla
Put all ingredients into a small pan and heat over low heat stirring until all of the ingredients have melted into a smooth caramel. Spoon caramel evenly over base. Place in freezer to set for 2 hours or until set.
- 7 oz. sugar free chocolate
- 1 tsp. coconut oil
Place chocolate and oil in a microwave safe glass dish. Heat for 30 seconds, stir and heat at 10 second intervials (stir) until fully melted.
Remove from silicone liners and place on rack over a baking sheet. For each candy cup, using butter knife or spreader, spread chocolate around the sides and over the top. Sprinkle each with a bit of sea salt and refrigerate until set. Store in airtight container.