7/8cup (96g)blanched almond flour, (Yes, this is a weird amount. Ideally, use a scale, if not, just take a cup and then remove 2 tablespoons from it)
heaping 3/4 cup (102g)coconut flour
pinchsea salt
scant 1/2 cup (95g)coconut oil, ,melted
1/4cup - 1/3 cup (80g- 120g)honey
1/4teaspoonkosher salt, or 1/8 teaspoon sea salt
Peanut Butter Caramel Layer:
3/4cup (210g)peanut butter or other nut butter of your choice
3tablespoons (42g)coconut oil, , melted
1/2teaspoonvanilla
1/4teaspoonkosher salt, or 1/8 teaspoon sea salt
1/4cup (80g)maple syrup or honey, If you’re not watching sugar super closely or making this for others, this is the option I’d do.However, you can try using coconut sugar stevia, or monkfruit here. See below for more on this **.
Chocolate Layer:
6tablespoons (36g)cocoa powder
3tablespoons (42g) coconut oil, , melted
2.5tablespoons (50g)honey
optional: flaky sea salt for topping
Instructions
Shortbread Layer:
Preheat oven to 350.
In a large bowl, combine flours and salt. Stir to combine. Pour in coconut oil and honey and “whisk” using a small fork until it is thoroughly mixed. It should be fairly oily to the touch.
Using your hands, press mixture into bottom of 8’’ or 9’’ square pan that is lined with parchment paper. Bake for 12-14 min until light golden brown. Let cool before adding next layer.
Peanut Butter Caramel Layer:
NOTE: To thoroughly mix the nut butter with all the other ingredients, the coconut butter needs to be liquified. You can liquify it using the microwave or on a stovetop. I personally like the microwave because it is easier and I can use the same bowl I used for the first layer (less cleaning). About 20-30 seconds usually does the trick.
Add all ingredients (coconut oil, peanut butter, vanilla, salt, and maple syrup/honey) into bowl. Whisk to combine using as a small fork until smooth.
Pour mixture over shortbread. Tilt the pan to make sure it is evenly spread out.
Place in freezer for this to slightly harden, at least 60 minutes, up to 6 hours.
Chocolate Layer:
Combine cocoa powder, coconut oil, salt, and honey in a small bowl. Taste and adjust sweetener as you see fit (you can always add more if you prefer it sweeter).
Remove bars from freezer. Let sit at room temperature for about ten minutes- this will help prevent any cracking of the peanut butter caramel layer when you try to cut the bars.
Cut bars into shape of your choice- you can do a small square or rectangle. Dip the top part of the bar in the chocolate mixture and then place on a sheet to let set. Sprinkle flaky sea salt on top if desired- BEFORE it sets!
Storage:
Store bars in freezer for up to 2 months.
Notes
**This layer is more forgiving in that sugar is not needed for a specific texture or consistency, so you can try different sweeteners. I recommend tasting as you go to check the sweetness. If using solid sweeteners, you will need to add another tablespoon or so of coconut oil (14g)