Shortbread
200g - ground almonds, blended
100g - agave syrup
60g - coconut oil
Caramel/Toffe
300g - pitted dates
150g - almond butter
1 1/2 tsp - vanilla extract
6 Tbsp - coconut oil
water, as needed to help blend
Chocolate
250g - Vegan Chocolate chips
- Blend your almond flour in a food processor to a fine texture
- Add the agave and coconut oil and blend
- Line a baking tin and spread the shortbread ingredients in compactly
- Leave in freezer while you make the caramel
- Blend together your caramel ingredients until smooth
- Spread this mixture on top of the shortbread in a smooth layer
- Melt your dark chocolate and spread in another layer of top of the caramel
- Put in the freezer to set and chocolate to harden for 15 minutes
- Cut into squares and DEMOLISH!!!