Sugar Free Kitchen

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.

Base

• 1 1/2 cups almond flour
• 1/4 tsp. sea salt
• 1/4 cup natural peanut butter
• 3 Tbsp. date puree
• 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. (for 24 mini use small silicon cups, and press 1 Tbsp. in each). Bake for 15 minutes until slightly browned.  Remove from oven and allow to cool to room temperature.

Caramel Filling

• 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.

Chocolate Coating

• 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 intervals (stir) until fully melted. OR Make your own Chocolate

Assembly

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.

ENJOY☺