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* 50g flour⁣
* 1 scoop of Vanilla Vegan-Pro ⁣
* 60g coconut oil (melted)⁣
* 50g stevia ⁣
* 1-2 drops Toffee Caramel Flavo Drops⁣
* ¼ tsp salt⁣
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* 2 tbsp Smooth Peanut Butter⁣
* 1 tbsp Low-Cal Salted Caramel Syrup ⁣
* 100g vegan white chocolate ⁣
* 50g dark chocolate ⁣

PREPARATION

1. Preheat the oven to 170°C. ⁣
2. Add all of the shortbread ingredients to a mixing bowl and combine to form a dough. ⁣
3. Spread out the dough in a lined baking tray. Bake for 10-15 minutes until slightly golden, then remove from oven and allow to cool. ⁣
4. Next gently melt the peanut butter over a low heat. Remove from heat and stir in the Salted Caramel Syrup. Allow to slightly cool then pour over the shortbread and set in the fridge for 20 minutes. ⁣
5. Once set, melt your white chocolate and dark chocolate in two separate pans. Pour the white chocolate over the shortbread, then with a knife swirl in the dark chocolate to make a pattern.⁣
6. Cool in the fridge for 1 hour before slicing!