NUTTY CARAMEL SHORTBREAD

NUTTY CARAMEL SHORTBREAD

 

NUTTY CARAMEL SHORTBREAD

Sweet, indulgent and a little nutty on top, crumbling underneath...
Me by Wednesday, trying to power through the week. Who feels the same? 🙋‍♀️🙋‍♂️



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
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INGREDIENTS

BASE

  • 220g oat flour (2 cups)
  • 60g  agave, maple or date syrup (1/6 cup or 45ml)
  • 60g  coconut oil (1/4 cup) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

CARAMEL

  • 300g dates (pitted) - (approx 16  medjool dates or 1 & 2/3rd cups pitted)
  • 190g date syrup or agave/maple (1/2 cup)
  • 2 tbsp melted coconut oil
  • 2 tbsp nut butter (optional)
  • 2 handfuls of roasted peanuts (no skin)

      METHOD

      • Melt the coconut oil and combine the base ingredients until a dough forms
      • Press the dough into a baking tray or tin and place in the freezer whilst you make the caramel
      • Blend the caramel ingredients in a food processor until smooth and spread over the base
      • Sprinkle roasted skinned peanut halves over the top (2 handfuls), freeze for 30 minutes  and bite in! Refrigerate any remaining bars until consumed!


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