INGREDIENTS: 

COOKIE BASE 

• 1 3/4 cups almond flour
• 1/4 cup Happy Way Coffee Vegan Protein Powder 
• 3 tbsp coconut flour
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup

CARAMEL 

• 1 can of full fat coconut milk(the thick part and no liquid)
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract

COVER

• 150g chocolate chips (we used Noshu melts)
• 1 tsp coconut oil

METHOD:

1. In a bowl, mix together the almond flour, protein powder, coconut flour, melted coconut oil, and maple syrup. Add mixture to an 8x8 pan lined with parchment paper. Press shortbread cookie dough evenly in the pan. Bake at 180c for 15 minutes.
2. While the shortbread cookie layer is baking, make the caramel sauce by adding the coconut cream, maple syrup, and coconut sugar to a small sauce pan over medium heat. Stir well, and when it starts to bubble a lot, turn the heat to simmer for 15-20 minutes while stirring frequently.
3. When the caramel is done thickening, add the vanilla extract to the caramel and take off the heat. Let the caramel cool down for a few minutes.
4. Once the shortbread cookie layer is done baking, let it cool down completely.
5. Add the caramel over the shortbread cookie layer and spread out evenly. Place the pan in the freezer for 2 hours.
6. Take the pan out of the freezer and carefully cut into 12 bars.
7. Melt the chocolate chips with the 1 tsp coconut oil. Dip each bar in the chocolate using a fork and then place them on a parchment paper lined sheet pan. Let the chocolate set.
8. Add more chocolate drizzle on top and some sea salt flakes if desired.