Recipe by Kate Magic
Makes 16 squares or 25 fingers
Takes one hour
You need the right shaped silicon mold or baking tray, and a high power blender or grinder
This is based on the “Tarts for the Tart” recipe in my Raw Magic book, which is definitely one of our personally most made and loved recipes. Still commonly found in our fridge ten years after its original creation – that’s how you know a recipe works! But this is the upgrade – a layer of salted caramel to exalt it to the next level.
Shortbread:
- 175 g or 1½ cups coconut oil
- 200 g or 2 cups buckwheaties
- 200 g or 2 cups lucuma powder
- 60g or ½ cup coconut sugar
- 250 ml or 1 cup water
Caramel:
- 3 tbsp almond butter
- 3 tbsp yacon syrup
- 3 tbsp hemp oil
- 5 drops caramel MFE
- 1/4 teaspoon rock salt crystals
Chocolate:
- 125 g or 1 cup cacao liquor
- 30 g or 1/4 cup coconut oil
- 50g or 1/2 cup coconut sugar
- 6 drops vanilla MFE
Melt the coconut oil first, in a bain marie on a low heat. It should take around five minutes. Grind the buckwheaties into flour in your blender (buckwheaties are buckwheat grains that have been soaked, sprouted and dehydrated, you can buy them from us online or in good health food stores!). Transfer them to a mixing bowl, and add the lucuma, and sugar. Give everything a good mix together, then pour in the melted coconut oil, and stir it in. Add the water and stir that in too. Press into a medium sized rectangular tin. Leave it out on the side while you make the chocolate and caramel layers.
To make the caramel, put everything in a bowl together and stir. As for the salt, I am in love with Saltverk Icelandic pure salt flakes and these work perfectly in this recipe. You don’t want ground salt because that will be a bit weird! You want something that’s in little chunky crystals. Pour the caramel over the shortbread, and spread it out with a spoon – it makes quite a thin layer. I did try making a thicker layer but it didn’t really work when you bit into a square, all the caramel splurged out! So we have to keep it minimal, sorry.
Lastly, we are going to make the chocolate. Melt your cacao liquor and coconut oil together, like you did the coconut oil in the first stage. Cacao liquor takes around ten minutes, don’t rush it. Clear up a bit while you are waiting for it! Once it’s ready, stir in the sugar and vanilla. Pour it over your caramel layer, and pop it in the fridge to set.
It can go in the freezer if you’re in a hurry, but the tricky bit next is to cut it into slices before the chocolate’s got really hard. If you take it out the freezer, you’ll find it’s too solid to cut into neat slices without the chocolate cracking and the caramel going everywhere. When it’s in the fridge, it’s easier to monitor the right consistency. It’s hard to say when that will be I’m afraid, it depends on your fridge and how often it’s being opened! I would give it at least an hour. Slice it into four by four (or you can get five by five out, if you would like daintier pieces). Remove the pieces from the mold and place in an airtight container. Keeps pretty well, for at least a couple of weeks in the fridge.
