No Bake Twix Cups
Ingredients
For the Base
- 1/2 cup Coconut Flour
- 1/4 cup Almond Flour
- 1/4 cup Vanilla Protein (@macr0mike d/c "amb-han")
- 1/4 cup Maple Syrup
- 3 tbs Coconut Oil
For the Caramel
- 1/2 cup Almond Butter
- 1/3 cup Maple Syrup
- 4 tbs Coconut Oil
For the Top
- 60g Dark Chocolate
- 1 tsp Coconut Oil
Preparation
In a bowl, combine the base ingredients until they form a wet sand-like consistency.
Press the mixture into silicone muffin molds, compacting it firmly. Place the molds in the fridge.
Create the caramel by microwaving almond butter, syrup, and oil for 30 seconds. Stir until smooth.
Pour the caramel over the prepared bases and return them to the fridge to set.
Once the caramel is set, melt the dark chocolate along with coconut oil. Pour the melted chocolate over the caramel layer and refrigerate again until set.
Store the Twix Cups in the fridge for 5-6 days. They can also be frozen and thawed in the fridge before consumption.