Ingredients
For shortbread base:
2 cups almond flour
1 egg
1t vanilla essence
For the caramel:
1 cup 240ml coconut milk
4T Golden syrup
pinch of salt
For chocolate topping:
1/4 cup coconut oil
1/4 cup cacao powder
80g melted chocolate
Instructions
Preheat the oven to 180 C.
Make the shortbread base.
Simply mix the almond flour with the egg and vanilla then roll out.
Bake for 25 minutes or until lightly browned.
Make the caramel.
Bring the coconut milk and syrup to the boil. Turn the heat down and let it bubble away gently until it has reduced by half.
When the shortbread is done, remove it from the oven and let it cool down.
Spread over the caramel and place in the fridge for 10 minutes until it has firmed up.
Make the chocolate topping.
Melt 80g of dark chocolate
Pour the melted chocolate over the caramel layer and let it firm up in the fridge.
Cut into bars and enjoy!
Please share our recipes via the link Lynne’s Contrived Kitchen and follow our blog for more recipes at https://lynnemccarthykitchen.blogspot.com/
