Ingredients
Scale
- 1 1/2 cups Almond Flour
- 3 tbsp Coconut Oil (melted)
- 1 1/2 tbsp Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 cup Creamy Peanut Butter
- 1/3 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 cup Almond Flour
- 1 cup Chocolate Chips
- 1 1/2 tbsp Coconut Oil
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- Mix almond flour, melted coconut oil, maple syrup, vanilla extract, and salt in a bowl to form the shortbread base. Press into the pan and bake for 10-12 minutes until golden brown.
- In another bowl, combine peanut butter, maple syrup, vanilla extract, and almond flour for the caramel filling. Spread over the cooled shortbread and freeze for at least an hour.
- Melt chocolate chips and coconut oil together until smooth. Dip each bar in the chocolate mixture, then place on parchment paper to set.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 7g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg