Vegan Caramel shortbread was the first dessert that I attempted to make into a healthy baking recipe! It was inspired by the classic British dessert “Millionaire’s shortbread,” yet my version is vegan, gluten-free, and refined-sugar-free! They are my go-to every week for my daily treat, and they are such a crowd-pleaser, especially for those looking for paleo desserts, raw desserts, and vegan desserts. For my shortbread/biscuit base I use almond flour. Then to make the caramel, I blend dates, water, and peanut butter together, which may be the best combo ever! Finally, I pour delicious melted chocolate over the caramel shortbread, and it just takes it to another level! 

Ingredients:

Biscuit base:

-2 cups almond flour

– splash of vanilla

-sprinkle of sea salt

-5 tbsp of maple syrup

-2 tbsp coconut oil

Caramel center:

-1.5 cups Medjool dates

-3/4 cup water

-1/2 cup peanut butter

Chocolate:

-1.5 cups vegan dark chocolate

-2 tbsp coconut oil

Directions:

1. In a bowl, mix together the almond flour, vanilla, sea salt, and maple syrup until it becomes a dough-like consistency.

2. Line a tray with tinfoil, and gently press the dough for the biscuit base into the tray. Then set aside.

3. For the caramel center, in a food processor, blend the Medjool dates, water, and peanut butter until it becomes smooth and creamy.

4. With a spatula, gently cover the biscuit base with the caramel. Once the caramel shortbread is completely covered, set aside.

5. For the chocolate, over a bain-marie melt one and a half cups of vegan dark chocolate with the coconut oil until it is smooth.

6. Then pour the melted chocolate over your caramel and smooth it out in order to cover the whole tray.

7. Place in the fridge to set for an hour, or until the chocolate has hardened.

8. Slice up and enjoy!

Recipe Notes:

* A bain-marie is when you take a saucepan and fill it up halfway with water and then place a heatproof bowl over the saucepan in order to slowly melt the chocolate.

* Store in an airtight container in the fridge

* My favorite vegan and refined sugar free dark chocolate is Lily’s Dark Chocolate

Step-by-step Photos:

In a bowl, mix together the almond flour, oat flour, vanilla, sea salt, and maple syrup until it becomes a dough-like consistency.

Line a tray with tinfoil, and gently press the dough for the biscuit base into the tray. Then set aside.

For the caramel center, in a food processor blend the Medjool dates, water, and peanut butter until it becomes smooth and creamy. With a spatula, gently cover the biscuit base with the caramel. Once the biscuit is completely covered, set your caramel shortbread aside.

For the chocolate, over a bain-marie melt a bar of vegan dark chocolate until it is smooth. Then pour the melted chocolate over your caramel and smooth it out in order to cover the whole tray. Sometimes I like to garnish it with some coconut flakes, cacao nibs, or chocolate chips! Place in the fridge to set for an hour, or until the chocolate has hardened. Then slice up and enjoy your vegan caramel shortbread!