Hazelnut Caramel Shortbread Bars

Hazelnut Caramel Shortbread Bars

Prep Time: 2 1/2 hours

Cook Time: 20 minutes

Servings: 8-10

Ingredients:

Shortbread layer

• 1/2 cup (56 g) coconut flour
• 1/2 cup (56 g) almond flour
• 2-3 tbsp honey or maple syrup, depending on sweetness preference
• 1/3 cup (67 g) coconut oil, melted
• 1 tsp vanilla bean paste (or extract)
• Pinch of salt

Hazelnut caramel layer

• 1/2 cup roasted hazelnut butter (or substitute any nut butter)
• 3 tbsp coconut oil
• 1/4 cup (60 ml) maple syrup
• 1/2 tbsp vanilla bean paste (or extract)

Chocolate layer

• 3 oz (85 g) hazelnut butter dark chocolate (or 3 oz dark chocolate)
• 1 tbsp coconut oil
• Flaky salt

Directions:

1. SHORTBREAD LAYER: Preheat the oven to 350°F (180°C). Grease and line a loaf tin with parchment paper (9x4 inch).
2. Combine shortbread ingredients in a bowl and mix thoroughly. Press the dough into the loaf tin.
3. Bake for 10-12 minutes and let it cool completely.
4. HAZELNUT CARAMEL: Combine maple syrup and coconut oil in a medium saucepan. Heat until warmed and coconut oil has melted.
5. Pour into a bowl with the hazelnut butter and vanilla. Whisk to combine.
6. Pour the caramel layer over the cooled shortbread and spread evenly. Freeze until hardened, at least 2 hours.
7. CHOCOLATE LAYER: Chop hazelnut dark chocolate bar and melt with coconut oil over a double boiler or in the microwave (stirring in 30-second intervals).
8. Pour over the hardened caramel/shortbread, sprinkle with chopped hazelnuts and flaky salt, and pop in the freezer for 10-15 minutes.
9. Cut into pieces* and serve. Store in the freezer for up to a month.
* For clean cuts, run a knife under warm water, dry the knife, then cut the shortbread into pieces. Wipe clean in between cuts.