For the Cookie Crust

1. Preheat oven to 350 degrees. Line a rectangle 3-cup glass Pyrex dish (or similar sized 7.5″x5.5″ inch glass dish) with parchment paper. 
2. In a medium bowl, whisk together tigernut and coconut flour. Stir in coconut oil, maple and vanilla until well combined. Press evenly into parchment lined dish.
3. Bake for 17 to 20 minutes until lightly golden brown. Let cool for 10 minutes. Meanwhile, make the caramel. 

For the Sunbutter Caramel

1. In a small saucepan, bring coconut cream, maple syrup and vanilla to a low boil over medium-low heat. Let boil for 5 minutes while stirring constantly. 
2. Turn off the heat, stir in sunbutter and allow to bubble and thicken, stirring constantly with a rubber spatula, for 3 to 5 more minutes. Let cool 10 minutes before spreading evenly on cookie crust. 
3. Refrigerate in baking dish for at least 2 hours until hardened, or overnight. 

For Chocolate Coating: 

1. In a microwave-safe bowl, melt the chocolate chips in 30 second increments, stirring with a rubber spatula, until smooth and fully melted. Stir in the coconut oil. 

Assemble the twix bars:

1. Slice the refrigerated and hardened cookie crust with caramel into 5 to 6 slices widthwise. Slice those in half to make mini twix bars. 
2. Using two spoons, individually dip the bars in the melted chocolate, ensuring they’re well coated. Return to a parchment lined plate. Repeat with remaining bars and chocolate. 
3. Return to refrigerator to harden for another 3o to 60 minutes (you can speed this up in the freezer). Enjoy! I like these best when they’ve been allowed to sit at room temperature for a few minutes.