Caramel and Pecan Topped Shortbread Bars

Somehow, these sweet-tooth approved caramel and pecan topped shortbread bars are gluten and diary free, but still wildly delicious. Use nut flours and coconut cream to create this dessert.



Ingredients

Shortbread Base

• 1½ cups almond flour

• ⅓ cup coconut flour

• ⅓ cup melted coconut oil (or butter)

• 3 tbsp honey (or other sweetener)

• ½ tsp baking soda

Caramel Filling

• 1½ cup dates

• 1 cup coconut cream

• ½ tsp vanilla extract

• ½ tsp salt

• ¼ cup coconut oil

Topping

• 1¼ cups toasted pecans, chopped

• ½ tsp salt

Instructions

Preheat the oven to 150 degrees celsius and line a 9 x 9 inch baking tin with foil

In a mixing bowl combine the ingredients for the base

Empty the dough into the tin and pat down to form a 1.5-2 cm thick base. Place in the oven and let bake for approx 10-12 minutes until it begins to turn a golden brown

Place the dates in a food processor and blend until they form a thick paste, add in the coconut cream (make sure you use only cream and not coconut water), vanilla extract, salt and coconut oil. Blend until smooth.

Once the shortbread has cooled, pour the caramel on top and evenly distribute with a spoon across the base

Toss the chopped pecans with the salt in a bowl and then sprinkle the nuts over the top of the bars.

Place the baking tin in the fridge for approx 20 minutes to allow the caramel to become firm. Cut into small slices and serve.

These can be stored in the fridge in an air tight container for up to 5 days

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