1Mix the oats, almond flour, melted coconut oil, maple syrup, and a pinch of salt until sticky.
2Mix the oats, almond flour, melted coconut oil, maple syrup, and a pinch of salt until sticky.
3Mix the oats, almond flour, melted coconut oil, maple syrup, and a pinch of salt until sticky.
4Press firmly into a lined loaf tin.
5Press firmly into a lined loaf tin.
6Press firmly into a lined loaf tin.
7Chill in the fridge for 30 minutes.
8Chill in the fridge for 30 minutes.
9Chill in the fridge for 30 minutes.
10Make the caramel layer by combining the nut butter, maple syrup/honey, vanilla extract and a pinch of salt in a bowl.
11Make the caramel layer by combining the nut butter, maple syrup/honey, vanilla extract and a pinch of salt in a bowl.
12Make the caramel layer by combining the nut butter, maple syrup/honey, vanilla extract and a pinch of salt in a bowl.
13Pour over the chilled base and spread evenly.
14Pour over the chilled base and spread evenly.
15Pour over the chilled base and spread evenly.
16Chill in the fridge for another 15–20 minutes.
17Chill in the fridge for another 15–20 minutes.
18Chill in the fridge for another 15–20 minutes.
19Finish by making the chocolate layer.
20Finish by making the chocolate layer.
21Finish by making the chocolate layer.
22Melt the dark chocolate with the optional coconut oil and pour over the chilled layers.
23Melt the dark chocolate with the optional coconut oil and pour over the chilled layers.
24Melt the dark chocolate with the optional coconut oil and pour over the chilled layers.
25Use a spatula to even the surface.
26Use a spatula to even the surface.
27Use a spatula to even the surface.
28Sprinkle on a pinch of sea salt and chill in the fridge until it sets (around 20 min).
29Sprinkle on a pinch of sea salt and chill in the fridge until it sets (around 20 min).
30Sprinkle on a pinch of sea salt and chill in the fridge until it sets (around 20 min).
31Cut into 12 squares and enjoy!
32Cut into 12 squares and enjoy!
33Cut into 12 squares and enjoy!
Ingredients
1 cup rolled oats
1 cup rolled oats
1 cup rolled oats
1 cup almond flour
1 cup almond flour
1 cup almond flour
3 tbsp coconut oil, melted
3 tbsp coconut oil, melted
3 tbsp coconut oil, melted
2 tbsp maple syrup or honey
2 tbsp maple syrup or honey
2 tbsp maple syrup or honey
1 Pinch salt
1 Pinch salt
1 Pinch salt
0.5 tsp pure vanilla extract
0.5 tsp pure vanilla extract
0.5 tsp pure vanilla extract
0.5 cup nut butter (peanut, almond, or cashew)
0.5 cup nut butter (peanut, almond, or cashew)
0.5 cup nut butter (peanut, almond, or cashew)
3 tbsp maple syrup or honey
3 tbsp maple syrup or honey
3 tbsp maple syrup or honey
1 Pinch salt
1 Pinch salt
1 Pinch salt
0.5 tsp pure vanilla extract
0.5 tsp pure vanilla extract
0.5 tsp pure vanilla extract
80 g dark chocolate (70–85%)
80 g dark chocolate (70–85%)
80 g dark chocolate (70–85%)
1 tsp coconut oil (optional, for glossiness)
1 tsp coconut oil (optional, for glossiness)
1 tsp coconut oil (optional, for glossiness)
Equipment
loaf tinspatula
Tips
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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.