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.
Ingredients
For the base:
80g Lovegrass teff flakes
175g Lovegrass white teff flour
50ml melted coconut oil
135ml maple syrup
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For the caramel layer:
180g smooth peanut butter
140ml maple syrup
90ml melted coconut oil
1 tsp. vanilla extract
½ tsp salt
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For the chocolate topping:
190g melted dark chocolate
2 tbsp melted coconut oil
Method
01
Step 1
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.
02
Step 2
Empty the crushed flakes into a bowl and combine with the flour, melted coconut oil and maple syrup.
03
Step 3
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.
04
Step 4
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.
05
Step 5
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.
06
Step 6
Next combine the melted dark chocolate with coconut oil and pour on top of the caramel. Place back into the freezer for 15 minutes.
07
Step 7
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.