This delicious recipe is a perfect sweet treat to have after a long day! Grab a glass of milk or a hot cup of tea and savor every bite of this yummy dessert. They truly are blissful bars! Recipe by

For the shortbread base:
1/4 cup almond meal/flour
1/4 cup coconut flour
1 1/2 Tablespoons of coconut oil, melted
1 Tablespoon of maple syrup
1 pinch of ground cinnamon
1 pinch of salt
For the salted caramel filling:
1/2 cup Power Fuel NuttZo
1/4 cup coconut oil
1/4 cup maple syrup
1 teaspoon of vanilla
A generous pinch of salt
For the chocolate topping –
1/4 cup (1/4 a block) of good quality dark chocolate
1/4–1/2 teaspoon of instant espresso – optional
1 teaspoon of coconut oil
A pinch of salt + extra for serving

For the shortbread base:
1/2 cup almond meal/flour
1/2 cup coconut flour
3 tablespoon of coconut oil, melted
2 tablespoon of maple syrup
2 pinch of ground cinnamon
2 pinch of salt
For the salted caramel filling:
1 cup Power Fuel NuttZo
1/2 cup coconut oil
1/2 cup maple syrup
2 teaspoon of vanilla
A generous pinch of salt
For the chocolate topping –
1/2 cup ( 1/2 a block) of good quality dark chocolate
1/2–1 teaspoon of instant espresso – optional
2 teaspoon of coconut oil
A pinch of salt + extra for serving (x2)

For the shortbread base:
3/4 cup almond meal/flour
3/4 cup coconut flour
4 1/2 tablespoon of coconut oil, melted
3 tablespoon of maple syrup
3 pinch of ground cinnamon
3 pinch of salt
For the salted caramel filling:
1 1/2 cup Power Fuel NuttZo
3/4 cup coconut oil
3/4 cup maple syrup
3 teaspoon of vanilla
A generous pinch of salt
For the chocolate topping –
3/4 cup ( 3/4 a block) of good quality dark chocolate
3/4–1 1/2 teaspoon of instant espresso – optional
3 teaspoon of coconut oil
A pinch of salt + extra for serving (x3)

Preheat oven to 175’C/350’F
Line a small rimmed baking dish or loaf pan (I used a 5 x 5-inch square baking dish) with non-stick parchment paper and set aside.
Place all ingredients for the base into a small bowl and stir until well combined.
Press shortbread base into your prepared baking dish (or loaf pan) and press down into one nice smooth even layer.
Bake for 8-10 minutes until it’s lightly golden.
Set aside to cool.
Place all ingredients for your caramel filling into a small saucepan, stir and gently heat until well combined.
Set aside to cool.
Once your caramel has cooled, pour over your shortbread base and smooth into a nice, even layer.
Place in the fridge (or freezer) to set. This can take anywhere from 20 minutes in the freezer or 1-3 hours in the fridge – I like to just leave mine overnight.
Once set, melt together chocolate, coconut oil, espresso (if using) and salt by your preferred method. Allow to cool for a minute or two then pour over your caramel-shortbread smoothing to the edges.
Place back into the fridge to set for 5-10 minutes then slice, sprinkle with sea salt and devour!