Salted Caramel & Choc Fudge Shortbread

Salted Caramel & Choc Fudge Shortbread

If you’re looking for something this week to curb that salted caramel & chocolate craving, this crunchy and creamy slice is sure to boost your afternoon mood. Packed with a little bit of protein to even out those macronutrients.  

Serves 16 | Gluten Free | Dairy Free | Refined Sugar Free  



Shortbread cookie layer:

1 cup almond meal 
1/2 cup emika vanilla protein 
2 tablespoons melted coconut oil
2 tablespoons 100% maple syrup 


Caramel layer:

1/4 cup smooth cashew butter (or peanut)
2 tablespoons melted coconut oil
1/3 cup 100% maple syrup 

Chocolate layer:

1 cup melted chocolate chips 
1 tbsp melted coconut oil


  1. Pre heat the oven to 180 degrees.
  2. Melt your coconut oil in 2 separate containers for each layer and allow to cool.
  3. Mix all the shortbread cookie ingredients together and pat down into a oven proof pan.
  4. Cook for about 15minutes and check cooked through. If need to, do another 5 minutes or until golden brown.


While the shortbread is cooking:

  • Add all caramel layer ingredients together and mix well.
  • Melt chocolate chips in 20 second intervals until you have a runny consistency
  1. Once shortbread has cooled for about 5 minutes start layering.
  2. Sprinkle with Pink Himalayan Salt or Celtic Salt



  • Let the coconut oil cool before mixing. 
  • Swap for sugar free maple syrup if you’re wanting a lower calorie option. (99cals per serve) 




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