For the shortbread base
- 2 cups blanched almond flour
- 2 tbsp coconut flour
- 6 tbsp coconut oil melted
- 6 tbsp agave or maple syrup
For the gooey caramel
- 1 cup original Protein Butter
- 2-3 tbsp coconut oil
For the chocolate topping
- 1-2 cups preferred chopped chocolate bar or chips
- 1 tsp coconut oil
Line a square pan with parchment paper.
In a large mixing bowl, add your coconut flour and almond flour and mix well. Add your melted coconut oil and sweetener. Mix well, until combined. Transfer the batter into the lined pan and spread out evenly. Place in the freezer.
Mix together coconut oil and Protein Butter until well combined. Remove the shortbread from the freezer and pour the Protein Butter over it. Place back in the freezer.
Melt your chocolate with the coconut oil. Once melted, let sit for several minutes, before pouring over the top of the “caramel” layer. Spread out evenly, before refrigerating until the chocolate has firmed up.
- Slice into bars and enjoy.