Ingredients
Directions
- 1
Preheat oven to 180C.
- 2
Combine almond flour, 1/4 cup protein, 1/4 cup coconut oil and 1/4 cup maple syrup in a mixing bowl.
- 3
Mix until a dough forms.
- 4
Spoon mixture into a silicon loaf tin and press to flatten.
- 5
Bake for 10 minutes.
- 6
Prepare caramel by combining condensed coconut milk and coconut sugar in a saucepan over medium high heat.
- 7
Bring to a boil and stir frequently.
- 8
Once at a boil, bring it to medium heat and let simmer for 10 minutes.
- 9
Add 1/2 cup coconut oil and 2 tbsp protein and stir.
- 10
Let simmer for 10 more minutes, stirring frequently.
- 11
Once thick and glossy, pour over shortbread base.
- 12
Set in freezer for 1 hour.
- 13
Melt dark chocolate with 1-2 heaped tbsp of Biscoff spread and pour on top of caramel.
- 14
Return to freezer for 1 hour or until set.
- 15
Slice and enjoy.
