Granola Butter Twix Cups

I am over the freaking moon. I cannot believe how good these little treats are!! First and foremost - there are no peanuts or tree nuts. I used my girl @AvoKween's vanilla granola butter which is honestly the best thing a person with a nut allergy could ever ask for. It can replace almost all nut butters in most recipes and it's freaking delicious. To firm up the consistency in order to make the 'caramel' part of the twix cup, I added pureed dates to the granola butter which helped hold the middle layer up a bit better than if I were to just use the melty granola butter.

So, these granola butter 'twix' cups are naturally sweetened with a lil maple syrup + they are gluten free, grain free, dairy free and peanut allergy friendly. Amazing.

Also, I almost ALWAYS forget to add flakey sea salt to any chocolate that I melt and put on things so if you're less forgetful than me I would def add some right before you stick them in the fridge to cool.

What you need:

• 3/4 cup coconut flour
• 3 tablespoons maple syrup
• 1/2 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon celtic sea salt
• 1 cup pitted dates
• 3/4 cup water
• 1/2 cup vanilla granola butter
• 1 cup melted dark chocolate I used HU Kitchen gems

What to do:

1. Combine the coconut flour, maple syrup, coconut oil, vanilla and salt in a medium bowl and mix to form the "dough". It should be pretty dry but should stick together when you press it.
2. Divide the dough equally into 8 muffin tin cups that have been lined with parchment paper.  (You want this layer to be about half an inch thick - the ones in my photos I did a little too thick.) Bake for 8 minutes at 350 F - they should be slightly golden brown.
3. While the coconut flour layer is baking, pulse the dates, water and granola butter in a food processor for a minute or two until you've created a paste. It should be thick but pourable - adjust the amount of water if you need.
4. Pour the date and granola paste on top of the coconut flour crusts.
5. Melt the chocolate in a bowl in the microwave for 30 second increments until it's smooth and pour equal layers on top of the date and granola paste. 
6. Stick them in the freezer for an hour before eating. Keep cool in the fridge.