Servings: 10

Shortbread Mix: subheading: Shortbread Mix:
290g Almond Flour 290g Almond Flour
100g Oat Fibre (Sub for Coconut Flour) 100g Oat Fibre (Sub for Coconut Flour)
100g Butter (Melted) 100g Butter (Melted)
3 Eggs 3 Eggs
75g Erythritol with Stevia Sweetener or Powdered Natvia 75g Erythritol with Stevia Sweetener or Powdered Natvia
2 tsp Vanilla Essence 2 tsp Vanilla Essence
 
Chocolate Date Paste: subheading: Chocolate Date Paste:
100g Dried Dates (Pip less) 100g Dried Dates (Pip less)
3 tbsp cocoa powder 3 tbsp cocoa powder
 
Chocolate Topping Layer: subheading: Chocolate Topping Layer:
150g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ ) 150g Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ )
1 tbsp Coconut Oil 1 tbsp Coconut Oil

Prep the dates first: subheading: Prep the dates first:
Boil your jug, Place 100g Dried Dates into a large bowl, pour in the hot water until they are fully covered.
Soak the dates for 30 minutes, this will help plump them up and soften them (making it easier to blend the dates).
Once the 30 minutes is up, drain the water out, place the dates into a food processor, add 3 tbsp Cocoa powder, blend the dates into date paste then set aside.
Making the Shortbread Mixture: subheading: Making the Shortbread Mixture:
First, line your baking tin 28.5cm x 19.5cm with baking paper and set aside.
In a large bowl, combine the 290g Almond Flour, 100g Oat Fibre, 100g Butter, 3 Eggs, 75g Erythritol with Stevia Sweetener, 2 tsp Vanilla Essence, mix it all together to fully combined.
Get half of the shortbread mixture and press it down into the baking dish covering the entire tin base.
Second layer: subheading: Second layer:
Grab the Date paste, spoon it all onto the base, spread it out with the spoon or a spatula, make it nice and even all over, then place the tin in the freezer for 30 minutes while rolling out the rest of the pastry.
Third layer: subheading: Third layer:
Get two pieces of baking paper, larger than the size of the tin, sprinkle some white flour our the paper or use cooking stray (This helps to stop the shortbread mixture sticking to the paper.)
Get the rest of your Shortbread Mixture and spread out over one half of the baking paper, flatten it out with your hands, place the second piece of baking paper on top, get your rolling pin, roll the shortbread out until it's just bigger than your tin.
Pick up your rolled out shortbread with the baking paper on the bottom, slice it over the top of the date paste, slide out your baking paper, trim off the excess pastry around the sides, pat down pastry down so it's nice and even.
Baking Time: subheading: Baking Time:
Preheat the oven to 150 C degrees and bake for 20 minutes, once baked, take out and let it cool on a wire rack for 1 hour.
Chocolate Topping: subheading: Chocolate Topping:
Turn the heat down to 50% on your Microwave if possible.
Get a microwave proof bowl, make sure there is no water drops in the bow, dry it thoroughly.
Add the 150 g Keto Dark Chocolate Chips and 1 tsp coconut oil.
Cook for only in 30 seconds bursts in the microwave at a time, take it out and give it a stir, then give it another 30 second burst, take out again and stir and it should be done now. If not, give it another 15 to 30 second burst, but no more than that or it will burn or go clumpy.
Pour the melted chocolate over the top, then place it in the fridge to set, once it has fully set, cut it into 10 even slices, enjoy.

Nutritional facts are: This is only 11.2g Net Carbs Per Slice.  Nutritional facts are: This is only 11.2g Net Carbs Per Slice.
Tin needed for this is a 28.5cm x 19.5cm or use a square 20cm x 20cm tin.  Tin needed for this is a 28.5cm x 19.5cm or use a square 20cm x 20cm tin.
These were created on 19/05/2023  These were created on 19/05/2023
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves