Caramel & Cacao Nib Shortbread

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

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