This is reminiscent of a favorite cookie that includes caramel, coconut and chocolate on a shorbread crust. It is THM-S
For the Crust:
1 Cup Almond flour
1/4 cup of shredded unsweetened coconut
1 Tbsp of Vanilla
4 Tbsp of Butter
1 Tbsp swerve sweetener.
For the Coconut Caramel filling:
4 TBSP of butter
1 cup brown swerve OR 1 cup of Eryitol sweetener and 1 tsp of Molasses
1/2 cup of heavy cream
1/8 tsp salt
1 tsp vanilla
1 cup coconut
1 Tsp of Caramel extract (optional)
1 packet of plain gelatin ( I used Knox unflavored for this recipe, as i was out of THM gelatin)
Topping: Sugar Free Chocolate Chips or 85% dark chocolate
Line an 8×8 pan with parchement paper
For the Crust:
mix the dry ingredients and melt the butterl. Stir in the melted butters and spread into the pan to form a thin curst. Bake at 350 for 10-15 minutes, checking often unil golden brown. Remove and allow to cool while making the filling.
In a sauce pan over low heat, melt the butter, brown swerve ( or sweetener and molasses) salt and vanilla. Stir constantly until melted. Lightly Sprinkle the gelatin over the melted mixture, when it dissolves, sprinkle in more and continue until the entire package is mixed in. Add the coconut and mix.
Pour the caramel mix over the cooled crust and spread evenly.
Sprinkle Sugar free chocolate chips over the mixture and press in gently with your hand. Or if you are feeling fancy melt as much chocolate as you wish and drizzle over. Allow to set in the fridge for a few hours and enjoy!