Melt the coconut oil and stir in the nuts and maple syrup. Press the mixture into a dish (20cm x 12cm) that has been lined with baking parchment, and bake in a pre-heated oven at 180C/350F for around 20 minutes, or until firm. Once baked, remove from the oven and allow to cool before adding the caramel layer.
To make this, place all the ingredients into a saucepan and bring to the boil over low heat, stirring occasionally to make sure the coconut sugar dissolves (around 25 minutes). When it becomes thick enough to form into a ball when a little is dropped in cold water, it is ready. The mixture is much more liquid than regular caramel, so it is a good idea to leave it to cool and thicken at least 30 minutes before proceeding to the next step.
Pour over the cooled base and spread evenly. Refrigerate to set before applying the chocolate layer. To make this, melt the chocolate and the coconut milk together in a glass bowl over a pan of boiling water (not allowing the bowl to touch the water).
Pour evenly over the cooled caramel mixture and leave to set (only for a few minutes) before putting it in the refrigerator or freezer to set further (depending on how liquid the caramel is). I personally prefer to set it further in the freezer. When it is set, cut into squares and store in an air-tight container in either the refrigerator or freezer.
Andy’s Sugar Safe® Tips
In this millionaire’s shortbread recipe I have substituted refined white sugar with coconut sugar because it has a low glycaemic load, meaning it has little impact on blood glucose levels, and contains loads of beneficial nutrients.