GF - SF - EF
1 1/4 cup almond flour 5 tbsp shredded coconut 2 Tbsp butter,/coconut oil melted 1/4 cup almond butter 1-5 drops liquid stevia or 1-2 tbsp Erythritol or Swerve or 2 Tbsp brown rice syrup (if you are not bothered using carb-free sweetener)
50 g butter 1/4 cup + 1/2 Tbsp thick cream or coconut cream
2 heaped tbsp almond butter 2 tbsp powdered Erythritol or Monkfruit sweetener
100g 85-90% dark chocolate
To make base layer, add all ingredients to a food processor and pulse until combined. The mixture should appear crumbly, but should hold when pressed together between two fingers.
Press firmly into a loaf pan or small slice pan (line with baking paper first to make it easy to remove). Place in the freezer while you make the caramel layer.
To make the caramel, melt the butter in a small saucepan over medium to low heat, stirring constantly, until it’s started to brown.
Add the remaining ingredients and stir until combined, then reduce heat until just simmering, and cook 5-10 minutes or until it starts to thicken. Note that it will continue to thicken as it cools.
Melt the chocolate in a small saucepan or in the microwave, and then pour onto the solidified caramel layer. Spread evenly (and fast before it sets as the caramel is cold!). Place back in the freezer for at least an hour to set.
Once set, cut into squares or bars, and store in an airtight container in the fridge. To get 18 serves, cut the bar width ways by 9 and then half each slice.
Store in the fridge for 10 days or in the freezer for longer.