💚 1/2 cup of Coconut Flour
💚 1/3 cup of melted Coconut Oil
💚 3 tbsp. of NKD Living Naked Syrup
For the Caramel Layer:
💚 1/4 cup of Coconut Oil
💚 1 tsp. of Vanilla Extract
💚 1/4 cup of NKD Living Naked Syrup
💚 Pinch of Salt
For the Chocolate Layer:
💚 1/4 cup of NKD Living Granulated Erythritol
💚 1/4 tsp. of Sea Salt
- For the Shortbread Layer: Mix all the ingredients in a bowl, and once they’re all well integrated, spread the mix on parchment paper. Bake it in the oven at 350F for 10 minutes. Then, take it out of the oven and let it cool.
- For the Caramel Layer: Mix all the ingredients in a bowl and then warm the mix in a sauce pan at medium heat. Then, let it cool before pouring it on top of the Shortbread Layer.
- For the top Chocolate Layer: Melt the chocolate in a bowl and add the oil and the salt. Then, add it on top of the caramel layer.
- Add Sea Salt on top of the chocolate layer and then put the tray inside the freezer (at least for 1-2 hours). Then, ENJOY!