vegan twix

1. Preheat the oven to 170°C. Grease the baking pan.
2. In a medium-sized bowl, combine the coconut flour, syrup, and coconut oil. Mix until a dough forms.
3. Press the dough evenly into the greased pan. Bake until the edges begin to brown.
4. In a small blender, add the cornstarch, dates, and 85 ml of coconut cream or milk. Blend until smooth and creamy.
5. Add the erythritol to a saucepan. Then pour in the coconut milk mixture. Heat over medium heat, whisking or stirring as it comes to a gentle simmer. Once the caramel is glossy and a deep golden brown, it is ready.
6. Remove from the heat and add the remaining coconut cream and salt. Stir until well combined.
7. Allow to cool slightly. Pour over the crust and place in the freezer to set.
8. Melt the chocolate and coconut oil together in a bowl in the microwave. Once the caramel layer has set, pour the chocolate over the caramel. Return to the freezer until fully set.

Enjoy!