Shortbread Bars

Dairy-free, paleo, refined sugar-free. Caramel + chocolate + shortbread = how can you turn these down?!

This recipe was created when I was staying up all night by myself to keep on my night shift schedule... I guess I think best in the quiet of the night, ha! I had made some vegan caramel from @rachaelsgoodeats because I love her and had been dying to make it. It was delicious. BUT THEN when I was awake all on my own I was like what do I even do with all of that caramel before it goes bad? And then it happened-- it was put toward these shortbread bars! Recipe below. *substitute notes at the bottom

@Rachaelsgoodeats caramel:

• 1 C canned coconut cream (NOT coconut milk... trust me I learned the hard way! You want the thick, solid portion)

• 3 T coconut sugar

• 1 T arrowroot starch/flour

• 1 tsp vanilla

• pinch sea salt (optional)

1. Place pot over medium heat on the stove and let warm for a minute

2. Add coconut sugar to pot, pour coconut cream on top and arrowroot starch

3. Whisk until well combined, turn heat up until the mixture reaches a gentle boil; turn to low and let simmer covered for 15 minutes

4. After 15 minutes, remove from heat and whisk in vanilla and sea salt; should thicken as you stir at this point

5. Let cool :)

Milky Way crust layer:

• 1/4 C ghee, butter, or coconut oil (melted)

• 2-3 T pure maple syrup

• 1 1/4 C blanched almond flour

• 1/4 tsp sea salt

• 1 tsp vanilla

Chocolate layer:

• 1/2 C of your favorite chocolate chips

• 1 tsp coconut oil

1. Line a loaf pan with parchment paper, set aside

2. Mix together crust ingredients and press into the pan and bake at 350ºF for 10-12 minutes (until it is golden brown)

3. When crust is done and slightly cooled, pour caramel on top and spread evenly, refrigerate for 30 min to an hour (depends on how warm your caramel was)

4. Melt the chocolate with the coconut oil and pour on top, sprinkle with flaky or coarse sea salt when the chocolate begins to set (optional but I am obsessed with the dark chocolate and salt combo)

5. Refrigerate until chocolate layer is set/dry to the touch... then slice and enjoy!

*you could absolutely swap this caramel with your favorite homemade caramel recipe*you could use honey in place of maple syrup, taste will be different but should bake the same*I do not recommend using any flour besides almond flourxo, Celiac Sweetie