- 2 ¼ cups almond flour
- 1 egg
- 1 tablespoons coconut oil* (at room temp)
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pitted medjool dates soaked in hot water for 5 minutes & drained
- 1 teaspoon raw honey
- ½ teaspoon salt
- 1 teaspoon vanilla
- 10 oz bag dark chocolate chips**
- 1 teaspoon coconut oil*
- Preheat oven to 350 degrees. In a bowl combine almond flour, egg, coconut oil, maple syrup, vanilla and ¼ teaspoon of salt.
- Stir until combined and you can form it into a ball. Place the ball of dough between 2 sheets of parchment paper and roll into ⅛- ¼ inch thick.
- Use a pizza cutter or knife to cut out the cookies into little rectangles about 4 inches x ¾ inch and place on a baking sheet lined with parchment paper.
- Bake for about 14 minutes until lightly browned on the bottom. Watch close around 12 minutes as it will depend on how thin you end up making them! Let the cookies cool.
- In a food processor or high powered blender, Combine drained pitted dates, honey, salt and vanilla and blend on high until smooth, about 1-2 minutes.
- Once the cookies are cooled, place all of the date caramel into a pastry bag or large ziploc bag and cut a bit of the corner off. Pipe the caramel into strips on the cookies and then place them all in the freezer to harden and cool for about 10 minutes
- Place the chocolate chips and coconut oil in a microwave safe bowl and microwave for 1 minutes, stir then another 30 seconds until melted through.
- Take each cookie separately and place it caramel side down in the chocolate then turn it over with a fork and pick it up and let the excess chocolate fall from the fork, hitting the side of the bowl a bit to help it along. Place the twix on a parchment paper lined baking sheet and make a few marks on the top with your fork for a fun design. Repeat with all of the cookies.
- Place them in the fridge or freezer to harden the chocolate (about 30 minutes in the freezer and an hour or two in the fridge).
*If you use unrefined coconut oil they will have a bit of a coconut taste, if you don’t want that, used refined coconut oil!
** I used dark chocolate chips but you can use milk if you like!