This is one of my favourite raw treats EVER! ;0)
What makes it even better, is that it’s best kept in the freezer. Meaning you can make two batches up at once and graze on them for weeks to come!
Ingredients:
For Shortbread Layer:
150g coconut flour
130g melted coconut oil
160g maple syrup or agave nectar
2 tsp. vanilla extract
For Caramel Layer:
70g almond butter
80g maple syrup or agave nectar
50g melted coconut oil
2 tsp. vanilla extract
pinch of Himalyan salt
Chocolate Layer:
110g coconut oil
90g cacoa powder
2 tbsp. maple syrup or agave nectar
2 tsp. vanilla extract
pinch of Himalayan salt
Directions:
- In a food processor mix all the shortbread ingredients. Pour into a cake tin that you can remove the bottom from. Press down firmly and place in the freezer for at least half an hour.
- In a food processor mix all the shortbread ingredients. Pour on top of the shortbread layer and place back in the freezer for one hour.
- In a food processor mix all the shortbread ingredients. Pour on top of the caramel layer and place back in the freezer for 1/2 to 1 hour, until the chocolate layer is hard.
- Remove from tin and cut into small squares and place back in freezer.
- Remove from freezer about an hour before eating!
- Enjoy!
For more healthy recipes…
Get my new book Cleanse – The Holistic Detox Program for Mind, Body and Soul here.
Or my first book Living a Life Less Toxic here.
