When one recipe isn’t sure about substitutions, you look for another recipe that makes that substitution, and merge them both into the ideal recipe. And here it is.
Ingredients
- Shortbread
- 135 gr oat flour
- 30 gr cornstarch
- ¼ tsp salt
- 30 ml maple syrup
- 90 ml melted coconut oil
- Salted tahini caramel
- 120 gr tahini
- 80 ml pure maple syrup
- 80 ml melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- Chocolate
- 125 gr chocolate
- 15 gr coconut oil
- Flakey salt
Instructions
- Preheat the oven to 350 degrees F. Line a 20×20 cm square pan with parchment paper.
- Make the shortbread: In a medium bowl, whisk together the oat flour, cornstarch and salt. Add maple syrup and melted coconut oil to the flour mixture, stirring until combined.
- Press into the prepared pan & freeze for 30 minutes.
- Bake the shortbread for 15 minutes. Remove from the oven and allow to cool for 10 minutes before adding caramel.
- Make caramel: add all ingredients to a small saucepan, heat over medium heat, stirring, until melted and combined, approximately 2 minutes.
- Pour caramel over cooled shortbread and allow to cool for 30-60 minutes before proceeding (or freeze for 15-20 minutes).
- Make the chocolate: add chocolate & coconut oil to a heat proof bowl and warm over simmering water, stirring until melted. (Alternatively: place in microwave safe bowl, and heat in 30 second intervals, stirring in between, until melted)
- Pour chocolate mixture over cooled caramel & tilt to make sure everything is covered. Place in the fridge for an hour before removing from the pan.
- Cut in 16 squares and sprinkle with flakey sea salt.
- Keep refrigerated until ready to serve.
