caramel shortbreads :)
Sure beppa. I have to post this as a new entry because it's too long to post as a comment...
The bottom layer was pecans and sunflower seeds blended with raisins, some cinnamon and nutmeg and a pinch of salt. I didn't measure, just added a bit of each until it stuck together. It wouldn't matter what nuts, seeds or dried fruit you used but that's what i had. I pressed it into a plastic container and stuck it in the freezer while I was making the caramel. The pecans released some oil so I dabbed it off with kitchen towel.
The middle layer was pecan butter blended with raw honey and agave and vanilla. It was mainly the honey and agave, using the pecan butter to thicken it out. I spread that on top of the base with a spatula and put it in the freezer again. It seemed to go magically smooth and flat in there!
Then the top layer was cacao powder blended with almond butter and agave. If I had cacao butter I would have made a raw chocolate topping but I have trouble getting hold of it. So it was more of a fudgy layer!
I kept them in the freezer but ended up eating the lot throughout the day - whoops