Serves: 16 squares

Prep time:  45 mins

Cook time: 10 mins

Ingredients

For the shortbread base

• 1 ½ cups almond flour
• 3 tbsp melted coconut oil
• 2 tbsp pure maple syrup
• ½ tsp vanilla extract
• ¼ tsp salt

For the salted tahini caramel

• 1/2 cup tahini
• 1/3 cup pure maple syrup
• 1/3 cup coconut oil
• 1 tsp vanilla extract
• ½ tsp sea salt

For the chocolate layer:

• 3/4 cup chocolate chips
• 1 tbsp coconut oil

Method

1. Preheat oven to 180C
2. Line an square pan with baking paper
3. In a bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt and mix together with a fork until it forms a nice thick crumb texture.
4. Add to pan and use your fingers to evenly press down into the pan.
5. Bake for 10 minutes, remove from the oven and allow to cool
6. To make the salted tahini caramel, add the tahini, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot
7. Place over medium-low heat for approximately 2 minutes, stirring frequently.
8. When cooked, pour over the cooled crust.
9. Place in fridge for an 1 hour to set
10. To make the chocolate layer, add chocolate chips and coconut oil to a microwave safe bowl
11. Microwave on high in 30 second increments, stirring in between until chocolate is completely melted.
12. Pour the chocolate over the caramel layer
13. Place in fridge for an hour until chocolate is completely hardened
14. Remove bars from pan and cut into even pieces

Image and full recipe source: Ambitious Kitchen