24/06/2023
๐๐ผ๐บ๐ฒ๐บ๐ฎ๐ฑ๐ฒ ๐ง๐๐ถ๐
๐๐ฎ๐ฟ๐ (๐ฃ๐ฎ๐น๐ฒ๐ผ, ๐๐น๐๐๐ฒ๐ป-๐๐ฟ๐ฒ๐ฒ + ๐ฉ๐ฒ๐ด๐ฎ๐ป)
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐
โ
cup Coconut Flour
5 tablespoons Pure Maple Syrup
โ
cup Coconut Oil
ยฝ cup Creamy Almond Butter***
โ
cup Pure Maple Syrup
โ
cup Coconut Oil
1 teaspoon Vanilla Extract
ยผ teaspoon Salt
ยผ cup Cocoa Powder
ยผ teaspoon Flaky Sale
*** Substitute almond butter for cashew butter, sunflower seed butter or tahini if preferred
๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐
1. Preheat the oven to 350ยบF. Grease a 14ร5โ tart pan or 8ร8โ square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesnโt have a removable bottom).
2. Put coconut flour in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.
3. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.
4. For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.
5. For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.
Pick up your ingredients from Organics 4 Life, Woody Point.
Monday-Friday 9-5
Saturday 9-1
