So again I've been experimenting with a classic bake but turned it into a healthy, raw, vegan treat free from gluten, dairy, egg, soy and refined sugar!

Chocolate Caramel Shortbread

Ingredients

For the chocolate layer 

70ml coconut oil (melted)

3 tablespoons cacao powder

1 &1/2 tablespoons brown rice syrup

1 teaspoon dairy free milk 

For the caramel layer

100ml tahini (sesame seed butter) 

35ml coconut oil (melted)

60ml brown rice syrup

1/4 teaspoon pink Himalayan salt

For the shortbread layer

125g ground almonds

50ml coconut oil (melted)

30ml brown rice syrup

1/2 teaspoon vanilla extract

Method:

1. Start with the shortbread layer. Place the ground almonds into a large bowl. In a separate bowl, mix together the liquids. (If your coconut oil is solid, microwave it for about 30 seconds until it turns liquid) 

2. Add the liquid mixture into the ground almonds and stir until it all sticks together. 

3. Press the mixture into a baking tray and place in the freezer. (I used a mini sandwich tin, but it's down to your preference.)

4. While the shortbread mixture is setting in the freezer, start with the caramel layer. Add all the ingredients into a blender/food processor and blitz until combined. Careful not to overdo it otherwise the caramel will become lumpy. 

5. Get the baking tray out of the freezer and pour the caramel mixture on top of the shortbread layer. Pop back in the freezer.

6. Next move on to the chocolate layer. Mix together the coconut oil, brown rice syrup and milk until combined. Whisk in the cacao until you have a smooth mixture. 

7. Again, take the baking tray out of the freezer, adding the chocolate mixture on top of the caramel layer. Return to the freezer for 20 minutes until the chocolate is set.

8. Take out the freezer and remove from the tray, cutting into squares if you've used a baking tray or popping them out the cases if you've used a mini sandwich tin. These then need to be kept in the fridge and will keep for 5 days (if they last that long!)

Happy baking!