For the shortbread:
• 2 cups ground almonds
• 2 tablespoons coconut flour
• 1/3 cup melted and cooled coconut oil
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut flour
• 1/3 cup melted and cooled coconut oil
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
For the almond butter layer:
• 1/2 cup almond butter
• 1/3 cup pure maple syrup
• 1/3 cup coconut oil, liquid
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
For the chocolate top:
- Pure Heavenly Chocolate 200g (Melted)
Steps:
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1. Preheat oven to 350 (160 fan) and line a 8x8 square pan with parchment paper.
2. In a bowl add all the base ingredients and mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 11-13 minutes and allow to cool while preparing the next layer.
3. Add the almond butter layer ingredients to a medium pot and place over medium-low heat until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
4. Place in fridge for 1/2 hours until set.
5. Melt the chocolate and coconut oil in a small bowl then pour over caramel layer and tilt pan to evenly distribute the chocolate.
6. Place in fridge for 1 hour or until set.
7. Remove bars from pan and cut into 16 bars. Keep in the fridge and enjoy!
Have you made this recipe? Or will you be giving it a go? If you do, we’d love to see how you get on! Please share a photo and tag us
Credit: @eatwellwithgabs