Serves x 6
Prep time x 20 minutes, cook time x 10 minutes, chill time 1 hr
Ingredients:
Shortbread:
· 1 x cups of coconut flour
· 3 x tbsp maple syrup
· 1/3 cup of coconut oil, melted
Caramel filling:
· ½ cup of tahini
· 1/3 cup of maple syrup
· 1/3 coconut oil
· 1 tsp of vanilla extract
· Pinch of salt
Topping:
· 2 tbsp maple syrup
· ¼ cocoa powder
· ¼ coconut oil, melted
· Pinch of salt
Method:
1. Preheat the oven to 180 degrees and line a small square baking tin with baking parchment.
2. Add the coconut flour in a bowl and stir in the maple syrup until combined. Then slowly stir in the coconut oil until a dough is formed.
3. Press the dough into the baking tin and use the back of a spoon to flatten it out. Bake for 10 minutes and let completely cool down.
4. Meanwhile, combine all the ingredients for the caramel filling in a saucepan and heat the ingredients until melted. Pour over the cooled crust and set in the fridge.
5. For the topping, Wisk all the ingredients together and pour over the cooled caramel layer. Set back in the fridge.
6. Once firmly set, with a knife cut into slices.
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