The PALEO nutrition trend is gaining more and more followers and is therefore already known to many.

With the paleo diet, also known as the Stone Age diet, you only consume natural foods, no refined sugar, grains or legumes. The meals are usually low in carbohydrates and the sugar consumed is severely restricted. But this does not mean that you have to forego the sweet side of life - on the contrary.

The following recipe may be reminiscent of homemade Twix bars, but our shortbread does not contain any refined sugar or grain and is a delicious paleo dessert. The three different layers make it a bit complicated at first, but it is very easy to re-bake (even if it takes some working time).

Workload: approx. 2 hours

Ingredients for approx. 20 pieces (depending on size):

Ground:

150g Dr. Goerg Coconut flour

125ml Dr. Goerg Coconut oil

3tsp honey

Date caramel:

200g dates (approx. 20 pieces)

2 THE Dr. Goerg coconut milk

1 THE Dr. Goerg Coconut oil

1 teaspoon fresh vanilla

Glaze:

110g dark chocolate (from 70% cocoa content)

1 TL Dr. Goerg Coconut oil

The dates are soaked in water for at least an hour (preferably the day before). If these are in the water for several hours, this is also okay.

For the ground coconut flour, liquid coconut oil and honey are mixed together and set aside for 20 minutes at room temperature and NOT in the refrigerator. While the dough is resting on the base, the oven can be preheated to 180 ° C top and bottom heat. Then a form measuring approx. 30x20cm is lined with baking paper and prepared. The dough is then spread evenly in the mold and placed in the oven for about 8 minutes. As soon as the bottom has got some color, it can be removed from the oven and set aside to cool down.

For the date caramel the dates are taken out of the water, squeezed out and heated in the microwave for one to two minutes. The warm dates are put in a blender with the coconut milk, the liquid coconut oil and the vanilla (I used a Moulinex here) and are pureed until a uniform mass is obtained. This is evenly painted on the cooled floor. The first two layers are put in the refrigerator (or in the freezer if it has to be done quickly).

The last layer of chocolate icing completes the paleo candy. To do this, the chocolate is heated together with the coconut oil over a water bath until the two ingredients result in a uniform chocolate sauce. This is then evenly distributed over the date and caramel layer until the second layer is no longer visible.

Before the paleo shortbread is ready and can be cut, the chocolate layer has to harden, which is why the mold is put in the cold for another hour. Then it can be taken out of the refrigerator and lifted out of the mold with the baking paper. With a sharp knife, pieces or slices of any size can now be cut from the dessert and portioned.

The shortbread should be kept in the refrigerator, otherwise the chocolate layer will quickly lose its shape. In addition, the candy can be kept for a week in the refrigerator.

Good succeed!