Ingredients**

For the shortbread:

• 225g Loprofin Mix
• 125g butter
• 50g caster sugar 

For the caramel:

• 125g butter
• 75g light brown sugar
• 50g golden syrup
• 125g vegan cream

For the topping: 

• 200g low protein chocolate

Method

1. Preheat the oven to 170°C.
2. In a bowl, mix the butter and sugar together with a wooden spoon until light and fluffy.
3. Mix in the Loprofin Mix until you have a soft dough
4. Spread the shortbread into a 9x9 square tin and bake for 20 minutes.
5. Allow to cool in the tin.

For the caramel:

1. In a pan, over a low- medium heat melt together the butter, light brown sugar and golden syrup.
2. Turn up the heat to high and boil for 5 minutes. Constantly stirring so the caramel doesn’t burn or catch on the bottom of the pan.
3. Take the pan off the heat and add the vegan cream stirring continuously.
4. Place back on the heat and boil for another 5 minutes, continuing to stir.
5. Pour the warm caramel over the shortbread and set aside to cool and set.
6. Melt the low protein chocolate in the microwave once melted pour over the cool set caramel.
7. Allow to set once the chocolate has set remove from the tin and cut into 9 squares.

Chef's tips:

• When you add the chocolate don’t place in the fridge to set as this will soften the caramel.
• After the caramel has been boiled you can add vanilla, orange zest or sea salt to add another flavour.
• Store in an airtight container not in the fridge.