Healthy Caramel Shortbread

Serves 1
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Directions

  1. 1Combine oat flour, almond flour, melted coconut oil, and maple syrup in a bowl to make the base.
  2. 2Combine oat flour, almond flour, melted coconut oil, and maple syrup in a bowl to make the base.
  3. 3Combine oat flour, almond flour, melted coconut oil, and maple syrup in a bowl to make the base.
  4. 4Press the mixture into a baking tray lined with parchment paper.
  5. 5Press the mixture into a baking tray lined with parchment paper.
  6. 6Press the mixture into a baking tray lined with parchment paper.
  7. 7Bake at 160°C fan for 7-10 minutes until slightly golden, then freeze to cool.
  8. 8Bake at 160°C fan for 7-10 minutes until slightly golden, then freeze to cool.
  9. 9Bake at 160°C fan for 7-10 minutes until slightly golden, then freeze to cool.
  10. 10Add coconut sugar to a saucepan along with the thick part of the coconut milk (coconut cream).
  11. 11Add coconut sugar to a saucepan along with the thick part of the coconut milk (coconut cream).
  12. 12Add coconut sugar to a saucepan along with the thick part of the coconut milk (coconut cream).
  13. 13Stir on medium heat until the mixture darkens, then allow to simmer on low/medium for 5-10 minutes.
  14. 14Stir on medium heat until the mixture darkens, then allow to simmer on low/medium for 5-10 minutes.
  15. 15Stir on medium heat until the mixture darkens, then allow to simmer on low/medium for 5-10 minutes.
  16. 16Allow the caramel to cool completely before topping the shortbread base. (Note: A little cornflour can be used to thicken the caramel if needed).
  17. 17Allow the caramel to cool completely before topping the shortbread base. (Note: A little cornflour can be used to thicken the caramel if needed).
  18. 18Allow the caramel to cool completely before topping the shortbread base. (Note: A little cornflour can be used to thicken the caramel if needed).
  19. 19Pour melted dark chocolate over the caramel layer.
  20. 20Pour melted dark chocolate over the caramel layer.
  21. 21Pour melted dark chocolate over the caramel layer.
  22. 22Spread the chocolate evenly.
  23. 23Spread the chocolate evenly.
  24. 24Spread the chocolate evenly.
  25. 25Sprinkle sea salt on top of the chocolate.
  26. 26Sprinkle sea salt on top of the chocolate.
  27. 27Sprinkle sea salt on top of the chocolate.
  28. 28Pop the shortbread back into the freezer for 3+ hours or until solid (preferably overnight).
  29. 29Pop the shortbread back into the freezer for 3+ hours or until solid (preferably overnight).
  30. 30Pop the shortbread back into the freezer for 3+ hours or until solid (preferably overnight).
  31. 31Cut into slices and serve.
  32. 32Cut into slices and serve.
  33. 33Cut into slices and serve.

Ingredients

  • 140 g oat flour
  • 140 g oat flour
  • 140 g oat flour
  • 106 g almond flour
  • 106 g almond flour
  • 106 g almond flour
  • 28 g melted coconut oil
  • 28 g melted coconut oil
  • 28 g melted coconut oil
  • 88 g maple syrup
  • 88 g maple syrup
  • 88 g maple syrup
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 100 g coconut sugar
  • 100 g coconut sugar
  • 100 g coconut sugar
  • cornflour
  • cornflour
  • cornflour
  • dark chocolate
  • dark chocolate
  • dark chocolate
  • sea salt
  • sea salt
  • sea salt

Equipment

bowlbaking traysaucepanmeasuring cupknife

Tips

  • If your caramel is slightly runny, just make sure to store these in the freezer rather than the fridge.