We're always making our favourite sweets in healthy treats, so of course we had to remake a few for Halloween!

TWIX & ALMOND JOY BITES

These little bites are super easy to make and use only Coco Market essentials! They're gluten-free, grain-free, vegan, naturally sweetened and honestly taste even better than the originals.

TWIX BITES:

Ingredients:

• 1 Bag Siete Mexican Shortbread Cookies
• 1/3 Cup Sunbutter
• 3 Tbsp Maple Syrup
• 2 Tbsp Coconut Oil
• 1 tsp Vanilla Extract
• 1/2 Cup Lily's Dark Chocolate Chips
• 1 tsp Coconut Oil

Directions:

1. Melt the sunbutter, maple syrup. 3 tbsp of coconut oil and vanilla extract in a saucepan over medium-low heat. Whisk to combine, then set aside to cool.
2. Lay the cookies out on a parchment paper lined plate. Spoon a little bit of the caramel onto each cookie, then place in the freezer to harden for at least 30 minutes.
3. In a small saucepan over low heat, melt the chocolate chips and 1 tsp coconut oil. Stir to combine, then set aside to cool slightly.
4. Dip each cookie into the melted chocolate, then use a fork to place gently back on the parchment lined plate. Place in the freezer to set.

ALMOND JOY BITES:

Ingredients:

• 1 Cup Almond Flour
• 1 Cup Unsweetened Shredded Coconut
• 2 Tbsp Maple Syrup
• 2 Tbsp Melted Coconut Oil
• 1 tsp Vanilla Extract
• 1 Cup Lily's Dark Chocolate Chips
• 1 tsp Coconut Oil
• Daily Crunch Sprouted Almonds

Directions:

1. In a large bowl, mix together the almond flour, shredded coconut, maple syrup, melted coconut oil and vanilla extract. 
2. Press the mixture into a loaf pan lined with parchment paper and freeze until set, about 30 minutes.
3. Melt the chocolate and 1 tsp coconut in a small saucepan over low heat. Mix to combine and set aside to cool slightly.
4. Remove the coconut mixture from the pan, place on a plate and slice into cubes. Dip each cube in the melted chocolate, then use a fork to transfer back to the parchment lined plate. Top each with an almond, then freeze until set.