Make 15
Prep time: 40 minutes
Setting time: 2 hours
Ingredients
Base
1 cup gluten-free flour
1 cup almond meal
1/3 cup coconut sugar
1 scoop True Protein WPI80 French Vanilla protein powder
1/3 cup vegan butter, cubed
2 tsp cold water
Filling
2 ½ cups Medjool dates
1/3 cup almond butter
2 tbsp tahini
1 scoop True Protein WPI90 French Vanilla protein powder
1 tsp vanilla extract
2 tbsp rice malt syrup
½ tsp salt
1 cup shredded coconut
Topping
1 cup shredded coconut
100g dark chocolate
Method
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Line 2 medium-sized baking tray s with baking paper and preheat the oven to 180 degrees Celsius
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Place the shredded coconut onto one of the trays and bake for 10-15 minutes or until golden brown, allow to cool to room temperature before using
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Place all base ingredients into a high-speed blender, except the water, and blend until soft crumbs form if the mixture seems too dry add in the cold water and continue to mix
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Press the base into the tray, pierce with a fork about 5 times and bake for 15-20 minutes, or until the top is golden brown. Once cooked, allow to cool to room temperature
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To make the caramel; place dates, almond butter, tahini, protein powder, rice malt syrup, vanilla and salt into a high-speed blender and blend until a smooth paste forms
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Next, stir through one cup of the toasted shredded coconut then evenly spread the caramel mixture onto the shortbread base, press the remaining cup of shredded coconut onto the caramel then place into the fridge to set for 2 hours
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While setting, melt the chocolate over a water-bath stirring occasionally for about 5 minutes, once melted drizzle the chocolate over the set slice and place back into the fridge for 20 minutes, cut into desired portions and store in the fridge or freezer
