For the crust:
260g almond flour
2 tbsp Biona Organic Coconut Blossom Sugar
80ml Biona Organic Coconut Oil
2 tsp baking powder
For the caramel filling:
180g Biona Organic Coconut Blossom Sugar
400ml can Biona Organic Coconut Milk
3 tbsp Biona Organic Coconut Oil
2 tsp vanilla essence
For the topping:
100g dark chocolate, at least 70%
- Preheat oven to 200C. Combine all crust ingredients into a bowl and mix well, then pour into a baking dish with parchment paper, or a dish greased with a little coconut oil. Bake for 20 minutes.
- After 10 minutes of baking the crust, combine all of the ingredients for the caramel filling in a pan and bring to a slow boil at medium heat. Stir consistently. This will take around 5-10 minutes until the caramel is thick and creamy. Pour the caramel over the baked crust.
- While the caramel is setting, melt the chocolate in a microwave or in a heat proof bowl above a bowl of boiling water. When melted, top the caramel with it. Let cool in the refrigerator and enjoy!