Ingredients:
For the base:
- 40 gr coconut flour
- 240 gr almond flour
- 65 gr coconut oil
- 70 gr maple syrup
- 2 gr salt
For the caramel:
- 65 gr coconut oil
- 75 gr honey
- 50 gr coconut sugar
- 1 tsp vanilla extract
- Pinch of salt
- 100 gr pecan
- 1 tbsp almond milk or any plant-based milk
For the toppings:
- Wild Girls cashew butter
Preparation
Step 1
Preheat the oven at 180 degrees on fan mode.
Step 2
- Prepare the dough by combining all the ingredients of the base in a bowl.
- Press the dough into a baking tray (approx. 15x15 cm) with parchment paper and bake for approximately 15-17 minutes.
Step 3
Remove from oven and let it cool completely.
Step 4
In the meantime, prepare the caramel by adding the coconut oil, honey, coconut sugar, vanilla extract and salt in a sauce pan over medium heat.
Step 5
Stir occasionally and bring to a boil. Once boiling, stir again and let it bubble for a minute.
Step 6
- Add in the pecans and the almond milk
- Pour the caramel over the cooled crust and bake for another 20 minutes.
Step 7
Drizzle some Wild Girls cashew butter, let cool.
Then refrigerate for 2 hours before devouring it !
Enjoy!
