Raw Paleo Caramel Shortcake

Raw Paleo Caramel Shortcake

Serves: 6

Ingredients

For the Base

• 84g almond flour

• 30g buckwheat flour ( you can use any form of starch for a crunchier base )

• 25g coconut oil

• 1 tbsp brown rice syrup

For the Caramel

• 22g almond butter ( you can use any other nut/seed butter )

• 135g soft dates(soak them in boiling water for 30 minutes, drain and leave them in an airtight container if they're dry )

• 1/2 tsp vanilla essence

• pinch salt, to taste

For the Chocolate Topping

• 20g coconut oil

• 15g cacao powder

• 15-20g maple syrup, to taste

Method

- Preheat the oven to 180 degrees c, fan. Line a small-ish dish ( it doesn't matter too much, just affects the thickness of your bars).

- Mix all the ingredients together in a small bowl until a dough forms. Press it as flatly and evenly as you can into the dish.

- Pop it in the oven to bake for 15 minutes, or until golden.

- Meanwhile, blitz the ingredients for the caramel together until smooth. Set aside

- Once the base has cooked and cooled, spread the caramel on top. Pop it in the freezer for 15 minutes. Meanwhile, in a medium bowl, whisk the ingredients for the chocolate topping together in a bowl.

- Remove the dish and pour the chocolate on top.

- Place the dish into the fridge and chill until everything has firmed before slicing into bars carefully with a hot knife.