Caramel shortbread recipe


I have such a sweet tooth. And so, to resist splurging on treats from the store, I always like to have a homemade sweet treat at home to satisfy my cravings.

Caramel shortbread has always been my favourite biscuit. I just love how gooey and yummy they are, and, in this one, how peanut-buttery the caramel tastes.

Serves: ≈ 16 squares


For the biscuit layer:

  • 100g walnuts
  • 100g cashew nuts
  • 6 Medjool dates, pitted

For the caramel layer:

  • 2 tbsp peanut butter
  • 10 Medjool dates, pitted
  • 1/2 tsp salt
  • 4 tbsp water

For the chocolate layer:

  • 5 tsp cacao
  • 8 tsp maple syrup
  • 25g coconut oil


  1. Soak 10 Medjool dates for 15 minutes in warm water, then drain but keep the water.
  2. Place the walnuts and cashews in a food processor and blitz until fine crumbs form.
  3. Add the 6 unsoaked dates and blitz until the mixture starts to stick together.
  4. Transfer the biscuit mixture onto a sheet of parchment paper and spread into a 7″x7″ square with your fingers.
  5. Blitz all the ingredients for the caramel layer in a food processor until smooth, using the water from soaking the dates that you set aside earlier.
  6. Spread the caramel sauce over the biscuit layer and place in the freezer for 30 minutes.
  7. In a bowl, stir together the cacao, maple syrup and melted coconut oil until a chocolate sauce forms.
  8. Pour the chocolate sauce over the caramel layer and spread out evenly.
  9. Place in the freezer for 1-2 hours to set. Then, cut the caramel shortbread into squares and enjoy.

Store in the fridge to prevent the chocolate from melting.

Nutritional information

Each square approximately contains:

  • Calories: 167 kcal
  • Fat: 10.1g
  • Carbohydrates: 15.1g
  • Protein: 3.5g

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