September 23, 2020
Trillionaire's Salted Chocolate Caramel Shortbread
Ingredients:
For the shortbread base:
2/3 cups butter, diced in small cubes
1 ½ cups plain flour (you can use gluten free)
1/3 cup coconut sugar
For the caramel base:
½ cup almond butter
2 x ¼ cups maple syrup
1 tsp sea salt flakes
For the chocolate base:
100g dark chocolate
2 tsp coconut oil
1 ½ tsp sea salt flakes
Method:
Preheat the oven to 180C fan.
Combine the shortbread ingredients in a mixing bowl. Rub the butter into the flour and sugar with your finger tips until the mixture resembles fine bread crumbs. Transfer the mixture into a square baking tray (9 x 9 inches) lined with parchment paper. Spread the mixture evenly around the tray and press firmly into the base. Prick the base with a fork and bake in the oven for 18-20 minutes until golden brown.
Prepare the caramel by combining almond butter, maple syrup and sea salt flakes in a small saucepan over medium heat. Whisk for 3-5 minutes until well incorporated and smooth. Take off the heat and let cool down.
Once the shortbread layer has cooled down, spread the cooled caramel mixture evenly around the tray with a palette knife. Place in the freezer to set whilst you’re making the chocolate spread.
Combine dark chocolate and coconut oil in a heatproof bowl big enough to fit tightly on top of a small saucepan of barely simmering water. Allow the chocolate to melt, stirring occasionally. Once the chocolate and coconut oil have melted, take off the heat and let the mixture cool down. Pour the chocolate evenly over the caramel layer (ensure the chocolate is cool enough) and sprinkle generously with sea salt flakes. Transfer into the fridge for 10-15 minutes to let the chocolate layer set. Cut into small slices with a sharp knife.
For the shortbread base:
2/3 cups butter, diced in small cubes
1 ½ cups plain flour (you can use gluten free)
1/3 cup coconut sugar
For the caramel base:
½ cup almond butter
2 x ¼ cups maple syrup
1 tsp sea salt flakes
For the chocolate base:
100g dark chocolate
2 tsp coconut oil
1 ½ tsp sea salt flakes
Method:
Preheat the oven to 180C fan.
Combine the shortbread ingredients in a mixing bowl. Rub the butter into the flour and sugar with your finger tips until the mixture resembles fine bread crumbs. Transfer the mixture into a square baking tray (9 x 9 inches) lined with parchment paper. Spread the mixture evenly around the tray and press firmly into the base. Prick the base with a fork and bake in the oven for 18-20 minutes until golden brown.
Prepare the caramel by combining almond butter, maple syrup and sea salt flakes in a small saucepan over medium heat. Whisk for 3-5 minutes until well incorporated and smooth. Take off the heat and let cool down.
Once the shortbread layer has cooled down, spread the cooled caramel mixture evenly around the tray with a palette knife. Place in the freezer to set whilst you’re making the chocolate spread.
Combine dark chocolate and coconut oil in a heatproof bowl big enough to fit tightly on top of a small saucepan of barely simmering water. Allow the chocolate to melt, stirring occasionally. Once the chocolate and coconut oil have melted, take off the heat and let the mixture cool down. Pour the chocolate evenly over the caramel layer (ensure the chocolate is cool enough) and sprinkle generously with sea salt flakes. Transfer into the fridge for 10-15 minutes to let the chocolate layer set. Cut into small slices with a sharp knife.
