Serves 1
Directions
- 1Combine oat flour, almond flour, melted coconut oil, and maple syrup in a bowl to make the base.
- 2Press the mixture into a baking tray lined with parchment paper.
- 3Bake at 160°C fan for 7-10 minutes until slightly golden, then freeze to cool.
- 4Add coconut sugar to a saucepan along with the thick part of the coconut milk (coconut cream).
- 5Stir on medium heat until the mixture darkens, then allow to simmer on low/medium for 5-10 minutes.
- 6Allow the caramel to cool completely before topping the shortbread base. (Note: A little cornflour can be used to thicken the caramel if needed).
- 7Pour melted dark chocolate over the caramel layer.
- 8Spread the chocolate evenly.
- 9Sprinkle sea salt on top of the chocolate.
- 10Pop the shortbread back into the freezer for 3+ hours or until solid (preferably overnight).
- 11Cut into slices and serve.
Ingredients
- 140 g oat flour
- 106 g almond flour
- 28 g melted coconut oil
- 88 g maple syrup
- 1 can coconut milk
- 100 g coconut sugar
- cornflour
- dark chocolate
- 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.
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