Servings: 14 · Prep Time: 60 mins · Cooking Time: 0 mins
Total Time: 60 mins

Snacks | Desserts | Low Carb

The most delicious layered no-bake shortbread. Great for anyone with a sweet tooth who is looking for stable blood sugars. It is a taste and texture sensation and one that anyone trying it will be wanting the recipe for!


Base ingredients

  • ground almonds (200g)
  • butter (80g)
  • Konjac konjac powder (optional) (1 tsp)
  • vanilla essence (1 tsp)
  • desiccated coconut (50g)

Caramel ingredients

  • double cream (200ml)
  • vanilla essence (1 tsp)
  • powdered sweetener (3 tbsp)

Chocolate topping

  • dark chocolate (100g)
  • coconut oil (1 tbsp)

Base method

Into a food processor add the ground almonds, desiccated coconut, butter, konjac flour and vanilla essence, Pulse until a crumb base that holds together. You might need to add a little water (1tbsp) incase the mixture is too dry.
Press in to the bottom of a 8x8 pan (or a 2lb greased loaf pan).

Caramel method

Add the double cream to a pan over medium-high heat. Whisk it continuously.
Add in the sweetener and vanilla. Continuing to whisk. Do not let it bubble over.
The volume should reduce, change colour and thicken. Continue to whisk.
This process will take between 10-15 minutes depending on your cooking method.
Cool for a few mins before pouring over your shortbread base.

Chocolate top method

Melt the high % chocolate. Stir in the coconut oil until smooth.
Pour over the top of the cooled caramel layer. Making sure it is all covered.
Pop in the fridge for a few hours until firm.
Slice in to as many pieces as you like (we make around 12) and keep in an airtight container in the fridge for up to 2 weeks.