Servings: bars
Calories: 156kcal
Ingredients
HEBA® Shortbread Base
- 100 grams HEBA® Supa-Seed Flour
- 2 tbsp Coconut Flour
- 100 gram Butter Softened
- 1 Pinch Salt
- 4-6 tbsp Erythritol or Xylitol
Caramel Layer
- 1/2 cup Peanut Butter Sugar-free
- 1/4 cup Coconut Oil or Butter
- 4-6 tbsp Erythritol or Xylitol
- 1 tsp Vanilla Essence
Chocolate Layer
- 1/2 cup Dark Chocolate
- 2 tbsp Coconut Oil
Instructions
Shortbread Base
- Preheat oven to 180°C and prepare a baking dish.
- Combine ingredients for HEBA® Shortbread in a bowl and mix until well combined.
- Press the dough into the baking dish and bake in the oven for 10-15 minutes until golden brown.
- Remove the baking dish from the oven and allow to cool for 30 minutes.
Caramel Layer
- Combine the ingredients in a pot on a medium heat, whisk for 2 minutes until well combinded.Allow to cool completely.
- Pour the caramel over the shortbread base and put into the freezer to set for one hour.
Chocolate Layer
- Mix ingredients together until smooth, pour the chocolate over the caramel layer, and return the baking dish to the freezer until firm.
- Cut into small bars and enjoy! (Can be kept in the freezer for one month).
Nutrition
Calories: 156kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 92mg | Potassium: 64mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2IU | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @heba.southafrica or tag #heba.southafrica!
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