Serves 12
Directions
- 1Mix the oats, almond flour, melted coconut oil, maple syrup, and a pinch of salt until sticky.
- 2Press firmly into a lined loaf tin.
- 3Chill in the fridge for 30 minutes.
- 4Make the caramel layer by combining the nut butter, maple syrup/honey, vanilla extract and a pinch of salt in a bowl.
- 5Pour over the chilled base and spread evenly.
- 6Chill in the fridge for another 15–20 minutes.
- 7Finish by making the chocolate layer.
- 8Melt the dark chocolate with the optional coconut oil and pour over the chilled layers.
- 9Use a spatula to even the surface.
- 10Sprinkle on a pinch of sea salt and chill in the fridge until it sets (around 20 min).
- 11Cut into 12 squares and enjoy!
Ingredients
- 1 cup rolled oats
- 1 cup almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup or honey
- 1 Pinch salt
- 0.5 tsp pure vanilla extract
- 0.5 cup nut butter (peanut, almond, or cashew)
- 3 tbsp maple syrup or honey
- 1 Pinch salt
- 0.5 tsp pure vanilla extract
- 80 g dark chocolate (70–85%)
- 1 tsp coconut oil (optional, for glossiness)
Equipment
loaf tinspatula
Tips
- Don't need to find a millionaire to look after you, because you can make things happen for yourself, because you're amazing.
- To avoid chocolate cracking when cutting, ensure layers are fully chilled but not frozen solid. Letting the shortbread sit at room temperature for a few minutes before cutting can also help. Use a hot, sharp knife.
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