2/3 + 1/4 cups
Melted Coconut Oil Refined
2 Tablespoons
Coconut Flour
2 Cups
Almond Flour
2/3 cups + 2 TBS
Pure Maple Syrup
1 Teaspoon
Vainilla
1/4 cup
100% Cocoa Powder
1/4 Teaspoon
Himalayan Pink Salt
1/2 cup
Creamy Almond Butter
Mix well almond and coconut flours with 1/3 cup melted coconut oil, 1/3 cup maple syrup & vainilla.
1
Place dough in a square pan prepared with parchment paper and gently press it.
2
Bake dough for 15 mins or until sides start to brown at 350F.
3
Let cool and get ready to make the caramel.
4
Whisk almond butter, 1/3 cup melted coconut oil, 1/3 cup maple & salt.
5
Pour caramel over shortbread and let cool in the fridge for 1 to 2 hours until hardened.
6
Whisk 1/4 cup melted coconut oil, cocoa powder & 3 Tbs maple syrup.
7
Pour chocolate over the hardened caramel and refrigerate for 1 hour.
8
When cooled, pull the candy and placed it on a cutting board.
9
Cut it in half and then cut the bars. Clean the knive between cuts.
10
Enjoy! Keep bars in an airtight square bowl in the fridge.
11