Twix

Shortbread base

• 1 1/2 cup almond flour
• 3 tbsp coconut oil
• 1 tsp honey
• 1 tsp vanilla extract
• 1/4 tsp salt

Peanut butter layer

• 2/3 cup peanut butter
• 2 tbsp honey
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1/4 tsp salt

Chocolate layer

• 3/4 cup chocolate chips
• 1 tbsp coconut oil

1. 1

   Preheat the oven to 350°F. Use the red silicone mini-muffin tray.

   350°F

Shortbread base

1. 2

   Mix the shortbread ingredients with a fork into thick crumbs. Press evenly into the tray. Bake 10 minutes, then cool 10 minutes.

Peanut butter layer

1. 3

   Cook the peanut butter layer ingredients over medium-low heat about 2 minutes, stirring often, until slightly bubbling. Pour over the cooled base.
2. 4

   Freeze for 15–20 minutes.

Chocolate layer

1. 5

   Melt the chocolate chips and coconut oil over low heat. Pour over the peanut butter layer. Refrigerate at least 20 minutes until hard.