Millionaire Shortbread

INGREDIENTS

FOR THE SHORTBREAD CRUST

130 g flour

100 almond flour - blanched is better

1 tsp baking powder

110 g coconut oil - firm, chill first if needed

1 tbsp maple syrup

FOR THE CARAMEL

240 g maple syrup

123 g full fat coconut milk- from a can

30 g cornstarch

60 g water

CHOCOLATE TOP LAYER

200 g dark chocolate chips

2 tbsp coconut oil

MAKE THE SHORTBREAD CRUST

Pre-heat the oven to 190ºC/375ºF. Line a 8 x 8 square baking dish with parchment paper.

Combine dry and then the wet ingredients. Spread into dish

Bake for 15 minutes

MAKE THE CARAMEL

Combine the cornstarch with the water.

Bring maple syrup to a gentle boil. Then, simmer for 6 minutes whisking occasionally.

Whisk the coconut milk into the simmering syrup.

Slowly add the cornstarch mixture in a thin stream as you are vigorously whisking.

Once cool add this layer

MAKE THE CHOCOLATE LAYER

Warm the chocolate chip and coconut oil, stirring until smooth.

Add this layer.

Cover and chill in the fridge.

FOR THE SHORTBREAD BASE:

200 g ground almond

100 ml agave syrup

60 g coconut oil

FOR THE CARAMEL LAYER:

300 g pitted dates

150 g almond butter

1 tbsp vanilla extract

1 tbsp coconut oil

6 tbsp water