Millionaire’s Shortbread
[Vegan, Grain-Free]

To Make the Base:

1. Pre-heat your oven to 350°F and line a square baking tin with greaseproof paper.
2. In a mixing bowl, combine the coconut flour, coconut oil, maple syrup, and salt.
3. Mix and bring together with your hands until a dough forms.
4. Press the dough into the lined tin and pop into the oven to bake for 10 minutes, until golden in color.
5. Allow to cool fully before topping.

To Make the Caramel:

1. Place the coconut sugar, coconut butter, and coconut milk into a small saucepan and heat on low.
2. Bring to a slow boil, stirring occasionally. Boil on low for around 20 minutes until thickened.
3. Carefully pour the caramel over the base and level with a spoon.
4. Pop into the refrigerator to set.

To Make the Chocolate:

1. Fill a small saucepan with hot water and place a heat-proof bowl on top.
2. Add in the chocolate and coconut oil and melt until smooth.
3. Smooth the chocolate over the caramel layer, even out with a spatula or spoon, and pop back into the refrigerator until the chocolate sets. This will take around 30 minutes.
4. Heat a knife and cut into squares once solid.
5. Serve cold, as they will soften if left at room temperature for too long.