Shortbread Layer
1/2 cup coconut flour
1/2 cup almond flour
1/3 cup coconut oil, melted
3 tbsp honey, warmed (can sub maple syrup)
Caramel Layer
1/2 cup almond butter (creamy or crunchy) or other nut butter
1/4 cup coconut oil
1 tsp vanilla extract
1/4 cup maple syrup
pinch sea salt
Chocolate Layer
1 dark chocolate bar (I used @eatingevolved Signature Dark)
1 tbsp coconut oil
1/4 tsp flakey sea salt

Shortbread Layer: Preheat oven to 350 degrees F. Combine coconut + almond flour w/ melted coconut oil & warmed honey in a large bowl. Stir out all crumbles of flour until thoroughly combined. Line 8×8 baking dish (or loaf tin for thicker layers) w/ parchment paper & pack down mixture into base. Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done & let cool completely.
Caramel Layer: Combine almond butter, coconut oil, vanilla, maple syrup & sea salt in a saucepan over the stove on med-low heat & heat until completely liquified, whisking together, about 2-3 min. Remove from burner & let cool completely
Chocolate Layer: Break chocolate bar into small bowl & add coconut oil. Warm in microwave for 30 sec intervals, stirring in between, until completely liquified. Or, heat over the stove.

Once shortbread & caramel have completely cooled, pour caramel sauce over base layer, spreading out evenly. Set in freezer until it hardens (can take anywhere from 30 min to 2 hours). Remove from freezer & pour ? over the top, spreading out evenly. Sprinkle flakey sea salt & set back in fridge for 5-10 min to harden. Once chilled, remove hardened mold from 8×8 pan by pulling on sides of parchment. Lay flat on cutting board, use a large knife, slice into 1/2-inch bars. Ready to serve!! ? Store in the fridge or freezer for up to several months (like they will last around here that long!!)

Recipe: @rachaelsgoodeats


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xoxo, Rosanna
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