• Method

  1. Grease and line a baking tin approx 25 x 16 cms
  2. Preheat oven to 180C/160 Fan
  3. Blend the oats to create a fine flour, add in the ground almonds and melted coconut oil
  4. Push down into a tin to create the base and bake for 10 minutes
  5. Leave to cool
  6. Add all of the caramel ingredients to a processer and spread over the base
  7. Freeze for 30 minutes
  8. Melt the chocolate and nut butter to create the topping and smooth over the top
  9. Refrigerate for 1 hour to allow the shortbread to set

 

This recipe was created by new mum and athlete Charlotte Sims aka Instagrammer The Happy Fox (@foxyhotgirl) for the Hamlyns Home Baking competition.

It’s one of four winning recipes that Charlotte shared for the competition.

Follow Charlotte on Instagram for more yummy vegan recipes.

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