The soft, sweet taste of caramel, with a crunchy, wholesome bottom and a delicate bitter taste of chocolate on top. Life is too short to not eat this caramel shortbread!
What do you need?
For 12 pieces
- 1 cup buckwheat flour
- 1 cup almond flour
- 3 tbsp maple syrup or equivalent
- 1/3 cup melted coconut oil
- 2/3 cup water
- 2 tsp baking powder
- 3/4 cup coconut sugar or equivalent
- 1 can coconut milk
- 3 tbsp coconut oil
- 100gr 85% dark chocolate
How do you make the caramel shortbread?
- Preheat the oven to 200 degrees
- Combine the flours and baking powder in a bowl and add in the maple syrup, water and melted coconut oil
- Mix well
- Take a greased baking tin and put the crust mix into the tin and even it out
- Bake the crust for 20 minutes
- Take a saucepan and put the coconut sugar, coconut milk and coconut oil in the pan.
- Put the pan on the stove at medium heat and stir the sauce all the time until you get a thick and creamy caramel. This will take about 10-15 minutes.
- Pour the caramel over the baked crust.
- Melt the chocolate in a microwave and top the caramel with it.
- Let the caramel shortbread cool down in the fridge.
You won’t do yourself short with this healthy and wholesome caramel shortbread. Or your friends that is. I made this cake for my birthday and it was a big hit. Most of my friends are not vegan, they still eat dairy and gluten and they usually also eat the ‘normal’ processed version of caramel shortbread. I always find it a great challenge to show them how you still can have amazing food that is dairy free, gluten free and refined sugar free. That still has a great taste and is good for you. If not eating too much that is ;). As Barney said: Challenge Accepted! And challenge won.
So let’s get these babies cookin’! For that the oven needs to start cooking, so please preheat the oven at 200 degrees. Then you start with the crunchy bottom. Grab a bowl and combine both flours with the baking powder in there. I have chosen buckwheat and almond because I love the taste of almond in cookies and buckwheat gives it the firm structure that I am looking for. Of course you can use any (gluten free) flour you desire. Then you can add in the melted coconut oil, water and maple syrup. You can also use honey if not vegan, coconut sugar, cane sugar or any equivalent. Mix everything well until you can a good dough consistency. Take a baking tin and either grease it with some coconut oil or use baking paper. Put the crust mix into the tin and even it out with a spoon. Bake the crust for about 20 minutes.
Then it’s caramel time!! Grab a saucepan and add the coconut milk, coconut oil and coconut sugar in here. I like the combination of everything coconut, but you can swap out the oil and sugar for an equivalent if you choose to do so. Put the pan on a small pit on the stove and at medium heat. Whilst making the caramel, you want to consistently stir in the same direction until you get a thick and creamy caramel sauce. This will take usually around 15 minutes but can take longer. Pour the caramel over the baked crust. Then melt the dark chocolate in the microwave until melted and pour this over the caramel. Put the caramel shortbread in the fridge to let it set. Cut the cake into squares when serving.