Raw Caramel Shortbread

Raw Caramel Shortbread

Raw Caramel Shortbread


‘Biscuit’ Base Layer
300g rolled oats
150g almond flour 
2 tbsp maple syrup
3 tbsp coconut oil
1/2 tsp salt
70ml oat milk or your favourite milk

Caramel Layer
12 dates I used medjol dates
3 tbsp peanut butter
60g melted coconut oil
1 tsp vanilla extract

150g 70% (or above) dark chocolate.
70g of roughly chopped nuts (pecan, walnut, peanut)



'Biscuit Base'
Begin by processing the oats in a blender to get flour and then mixing in the rest of the ingredients. Mix till thoroughly incorporated.
Pour the base mixture in to a large flat lined baking dish and press lightly, till even. 
Place in the freezer while preparing the next layer.

Caramel Layer
If the dates feel a bit dry, then soak them in hot water for about ten minutes. This will make for a smoother, creamier caramel.
Add the dates and the rest of the date caramel layer ingredients into a food processor/blender and blend them until you get a creamy sticky mixture. You can add a little water if the mixture is too thick.
Spoon this caramel over the base and be as generous as you like. Place back in the freezer until fully 'set'  - this will help when covering with chocolate.

Melt chocolate gently and pour over Carmel, leave to set before slicing into squares. 


Sprinkle over chopped nuts.

You can freeze this and take small pieces out to defrost when you need a sweet treat.