Twix - Vegan, Gluten free, Healthier

It's been a while, but I'm pretty sure this is how twix taste like...

Twix Style Freezer Cookie: (makes 2 small bars) - Forced portion control!

BISCUIT:
1 tb coconut flour
1 tb chunky oven toasted okara (homemade soy pulp leftover from making soy milk/tofu)
1 t “creamed” honey or rice malt if vegan
1 t ABC (almond, brazil, cashew) spread or almond butter

Combine well to "Crumb" consistency. Add a little more creamed honey or not - you may be surprised by how much it will bind in the next step.
Put in wax paper/glad wrap/foil and fold to a package of shape desired (corners and everything) and wrap it up enclosed, press down firmly to combine the “dough” in the pocket you made on both sides. This keeps it crunchy but holds it all together.

Mix the following to make CARAMEL layer.

Caramel

2t Date or Prune paste (Thick mixture of dried fruit with JUST enough vanilla almond milk to combine and added vanilla essence)

1 t Almond Butter / ABC spread
1/2 t "Creamed Honey"
tiny pinch salt- if desired for a "Salted caramel" or just to bring the flavour out a bit.
Taste and adjust as you like.

It should be thick and set after 24 hours in the freezer, even if slightly soft.

Spread on top of biscuit layer.

Sprinkle on top with unsweetened cacao nibs! 
Keep in foil (or the wax paper) and wrap lightly as the caramel layer is still paste-like and soft.

Freeze overnight or longer to harden the caramel. ( I know it's hard, but you can do it if I did! Ok, I didn't...) then wrap it tightly and label it with word "peas" or something (you know, so you don't eat it before it sets).

Slice. (you can also slice straight away but the cut is neater if you wait.) Try not to eat it all at once. 

You're welcome.