My brother tagged me in this recipe on instagram - thanks for the introduction little brother. I modified this recipe from @ragsxrub to use the ingredients I had in my kitchen but overall I was really happy with how delicious these turned out.
In particular, I was amazed at what happens when you combine a small amount of coconut oil with almond butter - seriously tastes like caramel. Not only is it so much easier to make 'caramel' this way, this is a much healthier alternative (since caramel is made my boiling sugar and adding butter and/or cream to the mixture).
I use them both as a pre- or post-workout snack. They are sweet, so you may find them too much for a before workout snack.
Prep Time: 30 mins
Cook Time: Shortbread 10-12 min @ 350F
Set Time: Caramel Layer ~30 min in the Freezer, Chocolate Layer ~15 min in the Freezer
Ingredients:
Shortbread Layer
1/2 Cup Coconut Flour
1/2 Cup Almond Flour (Not almond meal but ground almonds)
1/3 Cup Melted Coconut Oil
3 TBSP Honey
Pinch of Sea Salt
Caramel Layer
1/2 Cup Almond Butter
1/4 Cup Melted Coconut Oil
1/4 Maple Syrup
Squirt of Vanilla
Pinch of Sea Salt
Chocolate Layer
1 bag (or equivalent) Milk Chocolate Chips
1 TBSP Coconut Milk
For the Shortbread Layer:
Pre heat the oven to 350F. Line a 9x9' pan with parchment paper.
Combine the flour and salt in a large bowl and whisk.
Mix the melted coconut oil with the honey.
Combine wet and dry mixture in the large bowl.
Transfer to lined pan and pack down the short bread mixture - make sure you squish it into the corners.
Bake for 10-12 minutes until just turning a golden colour at the edges.
Remove from oven and cool completely
For the Caramel Layer:
Combine all the ingredients in a small sauce pan.
Stir over low to medium heat until liquidy and combined.
Allow to cool before pouring over the cool shortbread layer.
Transfer to the freezer for ~30min.
For the Chocolate Layer:
Melt coconut oil in a small sauce pan over low heat.
Once melted add chocolate stirring frequently to not burn the chocolate.
Once melted and combined pour over the cooled shortbread and caramel and spread to cover.
Transfer to the freezer.
I usually leave these in the 9x9 pan in the fridge until consumed - which usually happens in a few days.