Recipe
Shortbread Layer
½ (cup) coconut flour
½ (cup) almond flour
⅓ (cup) coconut oil, melted
3 (tbsp) honey, warmed
Caramel Layer
½ (cup) almond butter, creamy/crunchy (sub for your favourite nut/seed butter)
¼ (cup) coconut oil
1 (tsp) vanilla extract
¼ (cup) maple syrup
Pinch of salt
Chocolate Layer
½ (cup) dark chocolate chips
1 (tbsp) coconut oil
¼ (tsp) flakey sea salt
Directions
Bake shortbread layer at 350 degrees for 10-12 minutes. Let cool completely.
Heat caramel layer in a saucepan until liquified. Pour caramel layer on top of shortbread layer and pop in freezer until hardened (about 1-2 hours)
Melt chocolate and pour onto bottom layer. Stick in fridge to cool.
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