For the shortbread crust:

⅔ cups coconut flour

¼ tsp. kosher salt

3 tbsp. pure maple syrup

⅓ cup coconut oil, solid

For the caramel filling:

½ cup creamy almond butter

⅓ cup pure maple syrup

⅓ cup coconut oil, melted

1 tsp. vanilla extract

¼ tsp. kosher salt

For the chocolate topping:

¼ cup coconut oil, melted

¼ cup cocoa powder plus 2-3 sqaures dark chocolate bar

2 tbsp. maple syrup

½ tsp. flaky sea salt


Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper). Combine coconut flour and salt in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together. Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.

For the caramel filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined. Pour mixture over the crust and let cool in the refrigerator or freezer if you want it to set faster  before topping with chocolate layer. Freezer may be quicker.


For the chocolate topping, whisk together all of the ingredients in sauce pan,  pour over the caramel and smooth evenly. Sprinkle with sea salt.

Let cool in fridge until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator or freezer. 

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