How to make your Caramel Shortbread…

Middle:

  1. If your dates are not already soft then soak them for three hours to soften.
  2. Grate or melt the creamed coconut block.
  3. Blend the soft dates, creamed coconut and lucuma powder until nicely combined.
    This works best in a food processor, although I’ve often done it with a
    hand blender to achieve an even smoother blend (which requires a little bit of
    extra effort and patience).

Base:

    1. Pre-heat your oven to gas mark 5 (375˚F/190˚C).
    2. Melt the coconut oil and then combine all of the base ingredients together
      using a metal spoon and a downward pressing motion. Work the mixture until
      everything is thoroughly combined. Use your hands to help, if needed.
    3. Press the mixture down very firmly into a cake tin with a pop out bottom (about
      22cm or 8 inches in diameter). Spread evenly by pressing and shaping with
      your fingertips/hands. It might take a little time as you redistribute it all evenly.
    4. Pop the base into the oven and bake for 15 minutes. It may (or may not) crack
      a little, which is absolutely fine, because the middle layer is going to hold it all
      back together again shortly.

Topping:

  1. Make the chocolate topping whilst the base is cooking in the oven.
  2. Put the coconut oil in a small, oven proof, glass bowl and then put that bowl in
    a pan containing an inch or so of really hot water. Keep the hob/stove burning
    on a low heat. The heat will then transfer through the bowl, enough to melt the
    oil (of course, if your oil has already melted ahead of time, then miss out this
    stage). Give it frequent stirs to assist the melting process. Don’t keep it on the
    heat any longer than it takes to melt it.
  3. The best time to use it is when it has just melted. If it is too hot, then it takes
    longer to cool down. Add the maple syrup, lucuma powder and cacao powder.
    Mix thoroughly and leave on the side until ready to use. If your kitchen is cold,
    you might have to briefly reheat to melt it before using.

Bringing it all together:

  1. Once the base has cooled down: smooth the soft, ‘middle part’ date blend
    onto the base with a downward pressing and smoothing action, until fairly
    evenly spread. The base is a little fragile, so take care with it. I find that pressing
    the mixture down and then spreading outwards helps the process.
  2. Pour the chocolate on top of the soft middle part and then pop the whole
    thing in to the fridge or freezer to set.
  3. This is ready to enjoy as soon as the chocolate on top has set.
  4. Carefully pop out of the baking tin and slice with a sharp, heavy knife.

Gluten-free vegan caramel shortbread

Your caramel shortbread will keep for a week in the fridge, or much longer in the freezer.

Enjoy and let me know how you get on! Please share your photos 🙂

Love & Plants
Ana
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