- almond or coconut flour: 160 g
- psyllium husk flour: 1.5 tbsp
- maple syrup: 90 ml
- molten coconut oil: 110 g
- vanilla powder: 5 ml
- salt: 1 pinch(es)
For the chocolate layer:
- molten cocoa butter: 60 g
- cacao powder: 50 g
- maple, date or coconut blossom syrup: 1.5 tbsp
- vanilla powder: 1 tsp
Line a rectangular baking pan with baking paper and set it aside.
Sift together the coconut flour, vanilla powder and salt and then stir them together with the maple syrup and molten coconut oil until they form a homogeneous batter. Knead the batter with your hands in order for it to become more firm.
Form the batter into a ball and place it onto the bottom of the baking pan. Press down on it firmly and spread it out evenly over the baking pan's bottom surface.
Store the pan in your refridgerator for ten minutes in order to let the batter harden.
In the meantime start preparing the caramel layer.
Sift together the vanilla powder and salt and stir them together with the almond butter, maple syrup and molten coconut oil until they form a soft and homogeneous paste.
Take the baking pan out of the fridge and add the layer of caramel paste on top of the shortbread layer.
Place the baking pan once more into the fridge and let the new layer harden.
In the meantime start preparing the chocolate layer.
Melt the choclate in a bain marie and stir it together with the coconut oil. Alternatively you can stir together cacao powder, molten coconut oil, date syrup and vanilla powder.
Take the baking pan out of the fridge, add the chocolate layer on top and place it back into the fridge and let it harden.
Keep the pan in your fridge until you're ready to serve the shortbread. Then simply take the shortbread out of the pan and cut it into various pieces.