Ingredients

The following ingredients have 25 Servings
  • For the shortbread base
  • 2 cups / 200g almond flour ((to my UK readers - ground almonds work fine here))
  • 1 medium egg
  • 1 tsp vanilla essence or vanilla bean powder
  • For the caramel
  • 1 cup 240ml coconut milk (full fat, from a can)
  • 4 tbsp Sukrin Fibre Syrup
  • pinch of salt
  • For the chocolate topping
  • 1/4 cup / 60g coconut oil
  • 1/4 cup / 20g cacao powder
  • 1 tbsp Sukrin Fibre Syrup
  • alternatively: 80g (1/3 cup melted chocolate, at least 85% cocoa solids

Instruction

  • Preheat the oven to 180 Celsius/350 Fahrenheit.
  • First, make the shortbread base. Simply mix the almond flour with the egg and vanilla. Either roll out the dough between 2 sheets of baking paper or line a 9x6 inch pan with baking paper and press the dough down evenly.
  • Bake for ca 25 minutes or until lightly browned
  • Next, make the caramel. Bring the coconut milk and fibre 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.
  • Now make the chocolate topping - either heat coconut oil in a pan until liquid and add the cacao powder plus 1 tbsp of fibre syrup. Alternatively, melt 80g of dark chocolate (minimum 85% cocoa solids or higher).
  • Pour the melted chocolate over the caramel layer and let it firm up in the fridge.
  • Cut into bars and enjoy!