Step 1

• Preheat the oven to 150°C. Line a 23cm square cake tin with baking parchment and grease.

Step 2

• 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.

Step 3

• 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.

Step 4

• 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.

Step 5

• 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.