Some Tips:
Best to use a smooth peanut butter in this recipe, and if you want it zero-sugar then you need one without sugar
INGREDIENTS:
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup melted coconut oil
- 1/4 cup honey
- 1/2 cup nut butter
- 1/3 cup coconut oil
- 1/4 cup honey
- 1 chocolate bar
- 1/4 cup coconut oil
- pinch of salt
DIRECTIONS:
- Preheat the oven to 350 degrees
- Mix together the two flours, coconut oil, and honey
- Line 9x9 pan with parchment paper and grease
- Pack the shortbread mixture evenly into the bottom of the pan
- Bake for 10-12 minutes watching closely to make sure it isn't burning
- Cool the shortbread, then put into the fridge when it isn't burning hot
- Make the "Caramel" layer by whisking together the nut butter, coconut oil, vanilla, and honey
- Pour over the shortbread layer once it is cooled enough then place into the freezer
- Make the Chocolate layer by melted together the bar and coconut oil
- Pour over the caramel layer and freeze again for 30 minutes
- Then you can cut into bit sized pieces and store in an airtight container