One of my favorite things to do is remake my favorite foods/treats into cleaner versions. I went gluten-free and dairy-free at 19 due to chronic health issues I was having that couldn’t be helped through conventional medicine. My IBS, anxiety, depression, and acne that had developed in my early teens only got worse in college, and the only solution ever offered was medication. I knew I was out of balance on multiple levels, but it wasn’t until my misery : motivation ratio got so high that I was finally willing to stop eating the standard American diet. My journey led me to my profession as a certified integrative medicine health coach and clinical hypnotherapist, and after 7 years cooking of cooking this way, quite a few recipes!
Healthy doesn’t have to be a hassle, and it certainly can taste as good, if not better, than the “real” thing. Side note: Isn’t it interesting that we call chemical-filled processed foods the “real” thing when this recipe is full of actual REAL ingredients? Might be time to rethink that.
This is a new favorite recipe that I hope you enjoy!
Ingredients
Shortbread layer:
- 1 cup almond flour
- 3/4 cup arrowroot flour
- 1/2 cup coconut flour
- 1/2 cup melted coconut oil
- 1/3 cup maple syrup, honey, or monk fruit maple syrup
- Pinch of sea salt
Caramel layer:
- 3/4 cup almond butter, or other nut butter of choice
- 1/2 cup full-fat coconut milk
- 1/3 cup coconut oil
- 2 tsp vanilla extract
- 1/2 cup maple syrup, honey, or monk fruit maple syrup
- Pinch of sea salt
Chocolate layer:
- 1 cup chocolate chips or chocolate bar
- 1 tbsp coconut oil
- 1/2 tsp flakey sea salt
Instructions
- Preheat oven to 350 degrees F. Line a 8×13 pan with parchment paper so that it extends over the edges.
- Make the shortbread: mix all ingredients until no clumps remain. Press/spread the batter evenly into the prepared pan and bake for 12-14 minutes, or until golden brown.
- In a saucepan over medium heat, combine the caramel ingredients until completely melted. Cool completely on counter.
- Melt the chocolate and coconut oil over low heat on stove until fully melted. Cool.
- Once the shortbread and caramel layer are completely cool, pour caramel over shortbread and place in freezer for 1 hour, or until completely hardened.
- Pour melted chocolate over the top, sprinkle with flakey salt, and place in fridge for 10-15 minutes until hardened.
- Slice into long pieces and enjoy! Can be be stored in air-tight container in fridge for a week, or the freezer for 2 months.
Notes: can make a half-batch by halving the ingredients, or double by doubling.
