Grain Free. Gluten Free. Refined Sugar Free
Delicious!
Ingredients
For the shortbread crust
- ⅔ cup coconut flour
- ¼ teaspoon kosher salt
- 1 tablespoons pure maple syrup
- ⅓ cup coconut oil, solid
For the caramel filling
- ½ cup creamy almond butter
- ⅓ cup pure maple syrup
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the chocolate topping
- ¼ cup coconut oil, melted
- ¼ cup cocoa powder
- 1 tablespoon maple syrup
- ½ teaspoon flaky sea salt
Directions
- Preheat the oven to 350ºF. Grease a 14x5” tart pan or 8x8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).
- Combine coconut flour and salt in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.
- Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
- For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
- For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.
Nina Pears
