Ingredients

Base:

• 2 cups oat flour
• 1 tsp vanilla
• 1/2 cup coconut oil melted
• 2 Tbsp almond meal
• 1/2 cup coconut flour
• 1/2 cup rice malt syrup
• Water if necessary

Caramel:

• 1/2 cup Maple syrup or rice malt syrup
• 1/3 cup Coconut oil
• 1/2 cup Mayver’s Crunchy Peanut Butter
• 1 heaped tsp vanilla
• Pinch salt

Chocolate coating:

• 1/2 cup raw cacao powder
• 1/2 cup melted coconut oil
• Maple syrup to sweeten (3 – 4 Tbsp)

Method

1. Preheat oven to 180C
2. To make base: combine all base ingredients in a bowl, mix to combine and press into a lined baking tray (approx 9 x 13) bake for 15 minutes or until golden. Allow to cool.
3. Caramel: place all caramel ingredients in a saucepan, stir and bring to  a light simmer, pour over shortbread base. Set in freezer for approx. 30 minutes.
4. Meanwhile make chocolate coating: Place all ingredients in saucepan, apply low heat, and stir to combine.
5. Cut the slice into bars, and coat bars in chocolate, allow to set in freezer!

This yummy vegan creation was provided by the lovely @emersoncooks