Ingredients:
Shortbread Ingredients:
2 cups almond flour
2 tablespoons coconut flour
1/3 cup coconut oil, melted
1/3 cup maple syrup
1 teaspoon vanilla
Caramel Ingredients:
1/2 cup creamy almond butter
1/3 cup coconut oil, liquid
1/3 cup maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
1/4 cup dates pitted (if dry soak in warm water for 10 min) then Drain water
Chocolate Ingredients:
1/4 cup (2 floz/57ml) coconut oil, liquid
1/4 cup (1oz/28g) cocoa powder
2 tablespoons pure maple syrup
1/8 teaspoon salt
Instructions:
Preheat your oven to 350oF (180oC) and line a 8x8 pan with parchment paper.
In a medium bowl combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined.
Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
In a food processor or blender combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth.
Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
Once the caramel mixture is hardened, prepare the chocolate mixture.
In a medium bowl combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. Refrigerate until hardened, about an hour.
Once the chocolate is set, gently remove from the parchment paper.
Place the entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
Store in the fridge for up to a week or in the freezer for 1 month.
16 servings
Total time: 2 hours