This is such an indulgent treat and the caramel layer is the real surprise. Who would have thought that almond butter could become a delicious caramel with the addition of coconut oil and maple syrup! The kids love it of course and so does everyone else who comes into contact with it.
Ingrediants, makes 10 pieces.
35 grams caster sugar
70 grams vegan margarine
100 grams plain flour sifted
Drop of vanilla extract
4 tablespoons of hard coconut oil
4 tablespoons of maple syrup
3 tablespoons of almond butter
150 gram block of vegan or dark chocolate
Preheat the oven to 160 degrees. Line a loaf tin with baking parchment hanging over the edge. This will help you lift the shortbread out when it is finished.
Cream together the margarine, vanilla extract and sugar.
Add the flour and kneed together.
Press the dough evenly into the loaf tin so that it covers the bottom. Bake for 35 minutes.
When ready, let the shortbread cool down for 20 minutes in the tin before making the caramel. Keep the shortbread in the tin.
In a pan melt together the coconut oil and maple syrup. Whisk in the almond butter until well incorporated and smooth. Pour the mixture on top of the shortbread in the loaf tin. Place the loaf tin in the fridge to set the caramel. This should take about 2-3 hours.
When the caramel is set, melt the chocolate in a Pyrex bowl or pan over hot water. Pour it over the caramel evenly before returning the loaf tin to the fridge to set. This should take about 1-2 hours.
The melted chocolate will cause some of the caramel to melt slightly when you pour it on. This means that even though the chocolate is set, the caramel may still be gooey when you slice into it. If this happens just put it back in the fridge. The caramel should be chilled until firm.
When everything is set take it out of the tin and cut into 10 pieces. Enjoy!