MILLIONAIRE SHORTBREAD BARS
Base:
100 g almond flour
35 g coconut flour
3 tbsp coconut oil, melted
2 tbsp maple syrup
Pinch of salt
Caramel:
80 g medjool dates, pitted and soaked in hot water for 10 minutes
2 tbsp peanut butter
2 tbsp coconut oil
1 tbsp maple syrup
1 tsp vanilla essence
Pinch of salt
Chocolate topping:
4 tbsp coconut oil
4 tbsp cocoa powder
1 tbsp honey
Base:
In a mixing bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, and a pinch of salt. Stir until the mixture comes together and forms a crumbly dough.
Press the dough evenly into the bottom of a lined baking dish (I use a 20 x 20 cm silicon tin, in which it is not necessary to line with baking paper).
Put in the freezer for 15-20 minutes.
Caramel:
Drain the soaked dates and put them in a food processor.
Add the almond butter, melted coconut oil, maple syrup, vanilla essence, and salt to the dates. Process until the mixture becomes smooth and caramel-like.
Spread the date caramel evenly over the chilled shortbread base.
Return to the freezer for another 15-20 minutes to set while you prepare the chocolate topping.
Chocolate topping:
Using a double boiler, melt the coconut oil together with the cocoa and honey until smooth, stirring occasionally.
Pour the melted chocolate mix over the date caramel layer, spreading it out evenly.
Place in the refrigerator for at least 1 - 2 hours, or until the chocolate is fully set.
