For the shortbread:
1 cup almond flour
⅓ cup coconut oil
3 tbsp honey, warmed
For the caramel:
½ cup natural peanut butter (or any nut butter)
¼ cup coconut oil
1 tbsp vanilla extract
¼ cup maple syrup
Pinch sea salt
For the chocolate:
½ cup dark choc chips
Flaky sea salt
Preheat oven to 350F/180C. Combine almond flour, melted coconut and warm honey in a bowl until smooth.
Line a small dish with baking paper and pack down the shortbread mixture into the base.
Bake for 10-12 minutes until golden brown. Remove and let cool completely.
While the base cools, combine peanut butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan on the stove until liquid and smooth, around 2 minutes. Remove and let cool completely.
When the shortbread layer and caramel have cooled, pour the caramel sauce over the shortbread base, spreading evenly. Place in the freezer until it hardens completely (1 hour minimum).
Melt chocolate chips until smooth and liquid.
Remove shortbread and caramel layer from the freezer, pour melted chocolate layer on top and sprinkle with flaky sea salt. Set back in the freezer for 15 minutes.
Once chilled, slice into strips and serve cold.
Keywords: healthy treat, protein, chocolate bar