Preheat oven to 350F. Grease and line a bread loaf pan.

In a medium size bowl add coconut flour, maple syrup and coconut oil. Mix until dough forms, use your hands if needed.

Press dough evenly into the prepared bread loaf pan. Bake for about 9-11 minutes until edges begin to brown. Take out of the oven and let cool completely.

For the caramel filling, combine the melted cashew butter, melted coconut oil, maple syrup and vanilla. Once the crust is cooled completely, pour the caramel filling over the crust and let cool in the freezer to set before topping with chocolate layer.

For the chocolate topping, melted the chocolate chips and coconut oil in a bowl in the microwave or over the stove. Once the caramel layer is set, pour about HALF of the chocolate layer over the caramel layer. Put back in freezer to set.

Once set, slice into 8 bars. Using the remainder of the chocolate coating, dip the bars into the chocolate sauce to fully coat the bars. Transfer onto a cookie cooling rack over a parchment paper lined baking sheet. Put back in the fridge or freezer to set again. Drizzle extra chocolate over the top of bars if you desire and sprinkle with sea salt.

Store twix bars in an airtight container in the refrigerator for up to two weeks, or in freezer for up to 1-2 months.