• Molly Buszard

RECIPE: Salted Caramel Shortbread

These are my Salted Caramel Shortbreads. They are deliciously, vegan, paleo, gluten and dairy free. But I promise you, they taste amazing! No baking needed, just a good old fridge or freezer.


For the Shortbread Layer:

1 Cup/110g Coconut Flour

1/2 Cup/150g Maple Syrup/Liquid Sweetener

1/2 Cup/100g Coconut Oil

1 Tsp Vanilla Essence


For the Caramel Layer:

1/4 Cup/80g Maple Syrup or Liquid Sweetener

1/4 Cup/50g Coconut Oil

1/4 Cup Peanut Butter (I used Pic's Smooth)

1 Tsp Vanilla Essence

1 Large Pinch of Salt


For the Chocolate Layer:

1/2 Cup/100g Coconut Oil

1/2 Cup/60g Cacao Powder

2-3 Tbsp Maple Syrup

1 Tsp Vanilla


Method:

1. Line a square cake tin with baking/parchment paper and put to one side.

2. Melt your coconut oil then add it into a large mixing bowl with your coconut flour.

3. Next add in your syrup and vanilla essence and mix together.

4. This should create a dough like texture.

5. Push this into the bottom of your tin, so that it creates an equal thickness layer. Then pop this into your freezer.

6. Either in a microwave or in a bowl over a saucepan of boiling water melt your peanut butter and coconut oil.

7. Mix in the rest of the ingredients, and add enough salt so that it has that salted caramel taste.

8. Bring out your cake tin and pour the caramel layer on top. Pop it back in the freezing.

9. Again, melt your coconut oil and add the rest of your ingredients to make your chocolate.

10. Leave the chocolate to cool for a little bit, this is so it doesn't melt the caramel layer when you add the chocolate to your shortbreads.

11. Bring out your cake tin and then add your chocolate layer. Pop back in the freezer and leave until all the layers are set.

12. Finally bring out your caramel shortbreads and cut into bitesize pieces. I made around 30 small salted caramel shortbreads, but you can have them as small or as big as you like!


Store in the freezer/fridge in an air-tight container.



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