Peanut Butter Millionaires Shortbread

Makes 12-16 caramel slices

INGREDIENTS

Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper.
In your food processor, combine the flour, almond flour, milled flaxseed, coconut sugar, sea salt, peanut butter, vegan butter and water until the ingredients stick together to form a dough. Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times.
Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature.

To prepare the caramel, add all of the ingredients to a heat resistant bowl. Heat over a double boiler (bain-marie) while stirring until all of the ingredients have melted into a smooth caramel.
Pour the caramel on top of the shortbread layer and place in the freezer to set for a minimum of 4 hours (overnight works well).

Melt the chocolate and peanut butter over a double boiler (bain-marie) and stir to combine.
Pour the chocolate over the caramel layer and place in the fridge to set for 15-20 minutes.
To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices.
Store these slices in an airtight container in the fridge and consume within 3-5 days. Alternatively you can freeze any unused portions and defrost as needed.