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Add the ground oats, cashew butter, maple syrup and salt to a bowl and mix well, then roll the mixture into small balls and press down into cake cases.
Make the caramel by mixing the cashew butter and maple syrup together until well combined.
Spread a spoonful of caramel on each of bases, then melt the chocolate in a bowl over a saucepan with two inches of water in it on a low heat and spoon a generous tablespoon of chocolate into each twix cup.
Place in the fridge until set, then dig in!