Base: •1 cup almond flour •3 tbsp maple syrup •3 tbsp melted coconut oil (or other) •1 tsp vanilla + pinch of sea salt Caramel: •1 1/2 super spotty ripe bananas •2 tbsp coconut sugar or monk fruit •1/3 cup canned coconut milk (use the solid cream part from the top of the can) •2 tbsp maple syrup •2 tbsp coconut oil, vegan butter, ghee, etc •pinch sea salt Topping: 1 cup chocolate chips Mix together the base ingredients & spread into a lined loaf pan. Bake at 350f for 14-16 mins until lightly golden. Let cool. While the base is cooking/cooling, start the caramel. Blend everything in a blender until smooth, then pour into a small sauce pan. Place on medium/high heat & bring to a small boil, letting it bubble for 4-5 mins. Reduce to a simmer & let simmer for 10mins or so, until it thickens slightly (it won’t be super thick). Pour over the cooled base & place in the freezer for an hour or two, until it’s formed up enough to pour the melted chocolate over. Place back in the freezer for at least 2 hrs before cutting into bars. Store in an air-tight container in the freezer & let thaw a few mins before eating for best texture! #healthytwixbars #twix #healthydessertrecipes #vegandessertrecipes #bananarecipes #bananas #bananabars #glutenfreedessert #healthyrecipes #healthybaking #glutenfreebaking