This was one of the first recipes on my page and it was an instant success. Loved by everyone who has made it so far. It has a crunchy baked cookie, a creamy caramel layer and a bittersweet chocolate layer for absolute perfection.
Prep time: 30 minutes
Cooling time: 1 hour 30 minutes
Ingredients
Cookie
- 1 cup or 90 grams of oat flour
- 1 cup or 95 grams of almond flour
- 1/2 cup or 100 grams of coconut oil (melted)
- 3 tbsp of maple syrup
Caramel
- 1 cup or 240 grams of almond butter
- ½ cup or 100 grams of coconut oil
- 1/3 cup or 110 grams of maple syrup
- 2 tsp of vanilla extract
- 1 tsp of sea salt
Chocolate
- 120 grams of dark chocolate
- 1 tbsp of coconut oil
- Chopped almonds
Instructions
Preheat your oven to 170 degree Celsius
Combine the cookie ingredients in a bowl until the dough reaches a firm and wet consistency
Place the dough in a small baking dish or brownie pan with parchment paper and press down evenly
Bake for 12 minutes or until hardened and let it cool completely
Melt all of the caramel ingredients together in a pan over low heat until combined
Pour it over the cooled cookie layer and place in the freezer for 1 hour or until hard
Melt the chocolate together with the coconut oil au bain-marie or in the microwave
Pour it over the frozen caramel layer and top with almonds
Place in the fridge for 30 more minutes to set and cut it into pieces
How to store? Store in a sealed container in the fridge for up to 2 weeks or in a bag in the freezer for up to 1 month.
