Preheat the oven to 350F and line a mini cupcake pan with paper liners.
In a small bowl, mix together coconut flour, coconut oil, maple syrup, salt.
Mix with a fork until dough is sticky but also crumbly. Press a ½ tbsp into each mini cup.
Bake for about 8 minutes until edges brown. Take pan out of the oven and cool.
Set up a double boiler to melt the caramel ingredients. I use a glass pyrex measuring cup and set it into a pot of boiling water. Then I add nut or seed butter, coconut oil, maple syrup, date paste and salt into the pyrex cup and stir until everything is melted.
Dollop ½ tbsp into each cup, on top of other baked crusts.
Make Chocolate Top
Melt the chocolate chips and coconut oil in the microwave in 60 seconds. Stir until all chips are melted. Spoon ½ tbsp onto each caramel layer in each cup.
Freeze or refrigerate the cups for 30-40 minutes until hardened.
Store Twix cups in an airtight container in the refrigerator for up to two weeks.