1. Preheat the oven to 350F and line a 7” x 11” brownie pan with parchment paper. Set aside.
2. In a medium-size bowl, stir together the almond flour, powdered sweetener, and salt.
3. Add in the water, Mocha Latte Super Coffee, melted coconut oil, and vanilla. Stir until the dough comes together and a dough ball forms.
4. Press the dough into the prepared pan until it evenly covers the bottom of the pan and create a smooth top. Bake for 12-15 minutes.
5. Remove the pan from the oven and cool the crust in the pan for 10 minutes. Then, place the pan in the freezer while you prepare the caramel layer.
6. In a microwave-safe bowl or stovetop, combine the almond butter, sticky sweetener of choice, coconut oil, and Mocha Latte Super Coffee and heat until combined. Whisk very well to ensure the coconut oil is completely melted and mixed in. Then remove from heat and mix in the caramel monk fruit drops if using.
7. Once the caramel layer is ready, pour the caramel over the almond flour shortbread later and place in the freezer.
8. Once the bars are firm, remove from the pan and cut into 20 bars. Place back in the freezer again.
9. Melt your chocolate chips and coconut oil together in a microwave-safe bowl at 30 second intervals in the microwave. 
10. Remove the mocha Twix bars from the freezer and using two forks, dip each bar in the melted chocolate until evenly covered. Continue until all the bars are covered. 
11. Refrigerate until firm.

Enjoy!