They also keep for a long time, both in the freezer and in the fridge, which is handy so you can whip some up and then have snacks and pudding for the week. Or for an afternoon. Or you can make them for friends, but if you are anything like me you will just want to eat these all yourself. And that is okay. There is absolutely no judgement here. It’s a safe place.
I’ve been playing around a lot with different bases and I love the fact this shortbread base isn’t made of nuts and instead uses oats and coconut flour and it’s delicious! You bake it like a normal shortbread and it is much milder tasting than a nut base. I’m going to do more experimenting with this as a mixture and see what delicious biscuits I can come up with.
The caramel layer is very similar to the one used in my salted caramel and chocolate tarts, but I’ve played around with it a little and I’m obsessed. Each are great for their different purposes! Like having a lot of shoes.
- 2 cups rolled oats
- ½ cup melted coconut oil
- ½ cup + 2 tablespoons coconut flour
- 2 teaspoons vanilla
- pinch of salt
- ½ cup maple syrup
- ¾ cup almond butter
- ¾ cup maple syrup
- ¼ teaspoon fine sea salt
- ½ cup melted coconut oil
- ½ cup + 2 tablespoons cacao powder (you will need to use more if using cocoa, not cacao)
- ½ cup virgin coconut oil
- 4 tablespoons maple syrup
- First things first. Preheat the oven to 180C. Prepare a tin which is about 9 inches by 13 inches by lining it with baking parchment.
- Now, add the oats to the food processor and blend until you have a fine oaty flour. This should just take a couple of minutes. Pop the coconut flour, the coconut oil, maple syrup and salt in and blend very briefly, just so it’s all mixed.
- Tip the mixture into the lined tin and then smoosh it down as best you can. Take a fork and poke the mixture all over…this bit is very satisfying.
- Now pop into the oven for about 12-15 minutes until it is ever so slightly golden. Remove from the oven and allow to cool completely. You can get on with the other layers in the meantime. If I am really short of time, in a British Bake Off sort of way, I do sometimes just whack this in the freezer to cool down.
- To make the salted caramel layer simply pop the almond butter, the maple syrup, coconut oil, vanilla and sea salt in a saucepan and gently whisk it all together over a low heat heat until it’s all melted together and looking gorgeous. This should only take a minute or so. (NOTE: I often make double the salted caramel recipe and then leave half chilling in the fridge so that I can casually dip a spoon into it when I need something heavenly)
- Pour this over the cooled base mixture and then pop the whole thing back in the freezer.
- Now get on with the chocolate topping. Mix the cacao powder and maple syrup together with the melted coconut oil. Give it a good stir, so that’s all mixed together (you can heat it gently if it needs a helping hand). Then carefully pour over the salted caramel layer. I always do this when the salted caramel layer hasn’t quite set and it works fine as long as you pour the chocolate on carefully!
- Then leave to set for about an hour or so in the freezer. After 1o minutes sprinkle with some Maldon sea salt on top of the chocolate and then leave to set.
- Once ready, cut into chunks and devour.
These keep beautifully both in the fridge and the freezer.
Hope you love them! Make sure you subscribe to the blog by popping your email into the box AND don’t forget to tag me in your creations @madebymargie xx