INGREDIENTS: Layer 1 (Shortbread)
1 cup almond flour
1/4 cup melted coconut oil
3 tbsp maple syrup
1/8 tsp of salt
The "Caramel" layer
2/3 cup of vanilla date spread
1/3 cup of nut butter
1 tbsp coconut milk
pinch of salt
shredded coconut flakes, about 3/4 cup melted chocolate of your choice
DIRECTIONSlayer 1. blend and bake the shortbread ingredients in a lined 9x5 pan at 350F for 15 mins
layer 2. combine date spread, nut butter, coconut milk, and salt in a broiler bowl and stir it all over low heat for 5 min while the bread layer bakes. don’t stop stirring! let it cool when you’re done.
layer 3. toast the coconut flakes! just roast them over low heat for a minute of two. Very quickly or they will burn.
layer 4. mix 1/2 a cup of the coconut flakes into the caramel layer. Spread the combo onto the bread layer, and sprinkle the remaining coconut flakes on top!
Now place it in the freezer for ~1 hour.
After the hour is up, remove the bready/caramel layer from the pan. cut it into squares or bars, and dip the bottom of the bars into melted chocolate! then drizzle some melted chocolate on top :)
Freeze the bars for another ~30 minutes so that the chocolate sets. ENOJY!