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
- Soak 10 Medjool dates for 15 minutes in warm water, then drain but keep the water.
- Place the walnuts and cashews in a food processor and blitz until fine crumbs form.
- Add the 6 unsoaked dates and blitz until the mixture starts to stick together.
- Transfer the biscuit mixture onto a sheet of parchment paper and spread into a 7″x7″ square with your fingers.
- 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.
- Spread the caramel sauce over the biscuit layer and place in the freezer for 30 minutes.
- In a bowl, stir together the cacao, maple syrup and melted coconut oil until a chocolate sauce forms.
- Pour the chocolate sauce over the caramel layer and spread out evenly.
- 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.
Each square approximately contains:
- Calories: 167 kcal
- Fat: 10.1g
- Carbohydrates: 15.1g
- Protein: 3.5g