Healthier Homemade ‘twix’ bars

Place pitted dates in a food processor and pulse until they are roughly chopped.

Add in the almond butter, vanilla extract, coconut oil, almond milk, sea salt and pulse until a caramel consistency forms. Take out of food processor and set aside.

In same food processor (no need to clean in) pulse the cashews and pecans until they are crumbly.

Add in oats, almond flour, vanilla extract, sea salt and pulse until combined and oats are chopped up. To get it to stick together add a tbsp of the caramel and pulse until sticks together if you press it together with your fingers.

On a sheet pan place some parchment or silicone lining. Form the Crust into a ball of dough and form into a rectangle about a 1/2 inch thick. Spread caramel on top about a 1/2 inch thick - you'll have extra save it and put it on anything or just eat it!

Place the crust and caramel into the fridge for 10-15 minutes to get cold.

Create a double boiler with a metal bowl and saucepan and slowly melt your chocolate. Keep stirring until it's melted through watch it so it doesn't burn. Take it off heat and grab the crust/ caramel out of fridge.

Cut the crust/caramel into bars - I like to cut into small little 'twix' bars. Dip the top into the chocolate and sprinkle with sea salt. Place back in freezer to freeze individual then store in air tight container in freezer. ENJOY!