Caramel & Cacao Nib Shortbread

Caramel & Cacao Nib Shortbread

Prep Time: 15 mins | Cook Time: 35 mins | Serves: N/A

These Caramel & Cacao Nib Shortbreads taste so deliciously chocolatey and rich, boosted with energising Maca.


  • 190g gluten-free flour
  • 35g Naturya Maca powder
  • 175g margarine
  • 75g Naturya Coconut Sugar
  • Large pinch of salt crystals
  • 150g margarine
  • 1 x 400g can of coconut milk
  • 100ml maple syrup
  • 100g Naturya Cacao Nibs
  • 200g vegan dark chocolate, chopped
  • 200g vegan white chocolate, chopped


  • Preheat the oven to 150°C. Line a 23cm square cake tin with baking parchment and grease
  • Pulse the flour, Maca powder and margarine in a food processor until the mixture resembles fine breadcrumbs (or rub the margarine in by hand.)
  • Add the coconut sugar and pulse again until combined
  • Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin
  • Bake for 30 minutes or until golden brown. Set aside to cool
  • Heat the margarine, coconut milk and maple syrup in a saucepan, stirring until the margarine has melted and the mixture is smooth
  • Increase the heat and bring the mixture to the boil, stirring frequently
  • The caramel will thicken and turn golden-brown
  • Set aside to cool slightly, then add the Cacao Nibs and pour over the cooled shortbread
  • Allow to cool completely
  • Melt the chocolate carefully on a low heat in a non-stick pan, stirring occasionally
  • Pour the melted chocolate in sections over the caramel and smooth carefully across the caramel with a knife
  • Refrigerate until chilled, then cut into squares and serve

Made using

Maca powder - 300g Pouch
Cacao Nibs - 125g Pouch