Ingredients
Cookie Base Layer
- 2/3 cup coconut flour
- 2 tbs Maple Flavoured Monk Fruit Syrup for Low Carb or Honey, Maple, Coconut Nectar for Paleo
- 1/2 cup coconut oil, melted
- Pinch of salt
Caramel Layer
- 125g macadamia nut butter or cashew nut butter
- 3 tbs Maple Flavoured Monk Fruit Syrup for Low Carb or Honey, Maple, Coconut Nectar for Paleo
- 3 tbs coconut oil, melted
- 1/2 tsp vanilla bean seeds, extract or powder
- Pinch of salt
Chocolate Layer
- 1/2 cup raw cacao butter
- 1 cup raw cacao powder
- 3 tbs Maple Flavoured Monk Fruit Syrup for Low Carb or Honey, Maple, Coconut Nectar for Paleo
- 1/2 tsp vanilla bean seeds, extract or powder
- Pinch of salt, optional
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Method
Step 1.
Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper. To make the base, combine the coconut flour and salt in a bowl. Stir in the sweetener until fully combined, then add the coconut oil or butter and mix together with your hands to form a smooth dough. Using your fingers, press the mixture firmly and evenly into the base of the prepared tin, then bake for 10–12 minutes, until golden brown around the edges. Remove from the oven and leave to cool.
Step 2.
For the caramel filling, melt the ingredients together in a saucepan over medium–low heat, stirring gently, until nice and runny. Pour the filling over the cooled base, transfer to the fridge and leave for 30 minutes, or until chilled and set.
Step 3.
To make the chocolate topping, melt down the raw cacao butter in a small saucepan over low heat, then add in the cacao powder, your choice of sweetener and the vanilla and stir until well combined and thick and creamy. Once the caramel filling has set, pour the melted chocolate over and smooth the surface. Sprinkle over the salt (if using) and return to the fridge for 30 minutes for the topping to set.To serve, remove from the fridge and cut into fingers with a warm knife.
Makes 20 |
