Adapted heavily from Bakerita. Soft shortbread, gooey caramel, and toasted coconut are dipped in chocolate and topped with a chocolate drizzle! Paleo, gluten free, and dairy free.
Preheat the oven to 350ºF. Line an 8x8” square pan with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine coconut flour, coconut oil, maple syrup and salt. Stir to combine until it forms dough.
1 1/3 cups coconut flour, 1/2 cup coconut oil, 6 tablespoons pure maple syrup, 1 teaspoon sea salt
Press dough into prepared pan and sprinkle the top with a pinch of salt.
Bake for 15 minutes, or until just starting to turn golden brown around the edges - you don't want to overbake them! Let cool completely in pan.
Caramel layer:
On a large baking sheet, spread shredded coconut in a thin layer and toast in oven for 3-5 minutes or until golden brown.
1 cup unsweetened shredded coconut flakes
In a medium saucepan, combine almond butter, maple syrup, coconut oil, vanilla and salt and stir frequently over low heat until completely combined. Turn off heat.
1/2 cup almond butter, 1/3 cup pure maple syrup, 1/3 cup coconut oil, 1 teaspoon pure vanilla extract, 1/2 teaspoon kosher salt
Add 1/3 of your toasted coconut to the pan and stir to combine.
Pour caramel filling over your prepared shortbread layer and top with the remaining 2/3 toasted coconut. Add a pinch of salt as well, if desired. Place in fridge to set and cool completely.
Cut into 16 squares. Place in freezer while you prep your chocolate.
Chocolate layer:
Prep a large baking sheet with parchment paper and set aside.
Melt 1 1/2 cups of the dark chocolate (in the most shallow bowl you can get away with) in the microwave in 30 second increments, stirring after each, until melted and smooth.
1 3/4 cups dark chocolate
Take the bars out of the freezer and dip the bottom of each bar into the dark chocolate, and place on a parchment lined baking sheet to set.
Melt the remaining 1/4 cup dark chocolate, transfer to a small piping bag and drizzle the chocolate over the bars.
Store in an airtight container in the fridge (or freezer). Enjoy!