Ingredients
Shortbread:
- 80g peanut butter
- 70g maple syrup
- 125g lupin flour
- 1/2 tsp bicarb soda
Caramel:
- 300g pitted dates
- 60g peanut butter
- 60ml milk
- 60g lupin flour
Raspberry jam:
- 300g frozen raspberries
- 50g maple syrup
- 20g chia seeds
Topping:
- 110g dark chocolate
Method
- Preheat oven to 170 degrees Celsius and line a square baking tin with baking paper. Add peanut butter and syrup to a medium bowl and whisk until smooth. Add lupin flour and bicarb and mix until a soft crumbly dough has formed. Add the dough to the prepared tin and press into the base evenly. Place in the oven to bake for 10-15mins or until slightly golden.
- While the base is cooking, add the dates, peanut butter and milk to a food processor and blend until smooth. Add the lupin flour and blend again until a thick mixture has formed. Set aside.
- To make the raspberry jam, add the raspberries and maple syrup to a small pot and cook over a medium heat until the raspberries have defrosted and broken down. Remove from heat and stir through the chia seeds. Place in the fridge for 30mins to thicken.
- Once the base has cooled and jam has thickened, add the caramel layer and spread out evenly. Pour the jam over the caramel layer and spread out evenly. Melt the chocolate and then spread out evenly over the raspberry layer. Place in the fridge for 30mins to set.
This recipe is inspired by @mainlymonica.
