This is a spectacular teff dessert, yet despite being completely decadent, it is refined sugar-free! It tastes as good as it looks! The shortbread can be stored in the freezer for when unexpected guests arrive.
For the base:
80g Lovegrass teff flakes
175g Lovegrass white teff flour
50ml melted coconut oil
135ml maple syrup
For the caramel layer:
180g smooth peanut butter
140ml maple syrup
90ml melted coconut oil
1 tsp. vanilla extract
½ tsp salt
For the chocolate topping:
190g melted dark chocolate
2 tbsp melted coconut oil
Preheat oven to 180 °C and grease or line a square baking tin. In a blender or using a rolling pin, crush the teff flakes into crumbs.
Empty the crushed flakes into a bowl and combine with the flour, melted coconut oil and maple syrup.
Next, pour the mixture into the lined baking tin and push down firmly. Use a fork to make a few holes in the base and then place in the oven for 12 minutes.
Meanwhile , make the mix for the caramel layer by adding all of the ingredients into a saucepan and putting it on medium heat. Heat and stir for a few minutes until well combined and leave to cool.
Once the base has cooled slightly pour the caramel on top, and then carefully place the tin in the freezer to set for 60 minutes.
Next combine the melted dark chocolate with coconut oil and pour on top of the caramel. Place back into the freezer for 15 minutes.
Allow roughly 10 minutes in room temperature before removing the shortbread from the tin and slicing, Enjoy! Can be stored in both fridge and freezer.