GF | DF | RSF | VE
Ingredients
- 1 1/4 cup almond flour
- 1/4 cup Kissed Earth Replenish Vanilla Protein
- 1/4 cup + 2 tbsp coconut oil
- 1/4 cup + 2 tbsp maple syrup
- 1 x 400ml tin coconut milk
- 1/4 cup coconut sugar
- 1 tsp salt
- 1/2 cup melted dark chocolate
Method
- Preheat oven to 180C
- In a mixing bowl combine almond flour, 1/4 cup Replenish Vanilla Protein, 1/4 cup coconut oil and 1/4 cup maple syrup
- Mix until a dough forms
- Spoon mixture into a lined silicon loaf tin and press to flatten
- Bake for 12 minutes
- In a saucepan over medium high heat, prepare caramel by combining 1 tin coconut milk, coconut sugar, 2 tbsp maple, 2 tbsp coconut oil and salt
- Bring to a boil and stir frequently for 30-40 minutes until mixture reduces to a caramel consistency
- Pour caramel on top of shortbread base and set in freezer for 1 hour
- Melt dark chocolate and pour on top of caramel
- Return to freezer for 1 hour or until set
- Slice and enjoy!