Chunky shortbread toffee bars
Courtesy of Simple Wholefoods.
Makes 16 large bars
24 small bars or 48 bites
Ingredients
BISCUIT BASE
2 cups raw cashews
1 cup coconut flour
1/2 cup pure maple syrup
6 tablespoons melted coconut oil
2 teaspoons pure vanilla extract
TOFFEE LAYER
2 cups pitted medjool dates
1/3 cup almond butter
1/4 cup pure maple syrup
3 tablespoons coconut oil
3 tablespoons water
2 teaspoons pure vanilla extract
Pinch sea salt
CHOCOLATE LAYER
1/3 cup coconut oil
1/3 cup cacao powder
1/3 cup pure maple syrup
Method
- Line a 20 x 28 cm (8 x 11¼ in) rectangular dish with baking paper.
- For the Biscuit base, place the ingredients in a large food processor and blend to a fine crumb-like texture. Tip the mixture into the prepared dish and press down firmly to pack evenly. If needed, quickly rinse the food processor bowl and blade.
- For the Toffee layer, place the ingredients in the food processor and blend for at least 60–90 seconds to a smooth paste. You may need to stop the food processor, scrape down the sides, then blend again. Spoon the sticky toffee paste onto the base and spread evenly with a wet spatula or the back of a spoon. Place in the freezer for 1–2 hours to set.
- For the Chocolate layer, heat a small saucepan over medium heat. Add all the ingredients and stir until the coconut oil is melted and the ingredients are combined. Remove from the heat. Remove the slice from the freezer and pour over the chocolate layer. Return to the freezer for 1 hour to set.
- To serve, remove from the dish and slice into bars. Store in a sealed container in either the fridge or freezer.
Images and text extracted from Simple Wholefoods by Sophie Steevens published by Allen & Unwin NZ, RRP: $49.99. Photography by Lottie Hedley.
