Salted Caramel Chocolate Shortbread Bars 

These little goodies will leave you craving more, and with good reason. The shortbread base has a buttery sweetness due to the cashews and almond flour, the caramel filling just melts in your mouth, and the chocolate glaze provides that final delight to your taste buds as you bite in. The combination of flavors and textures will amaze you. And no need to warn everyone that these are gluten, dairy, egg, and refined sugar-free. They'll never know!

Ingredients:

Base:

3/4 cup blanched almond flour (78 grams)

1/2 cup raw cashews (63 grams)

1/4 cup coconut flour (34 grams)

3 tablespoons shortening (Spectrum Organic is soy-free)

1/3 cup coconut palm sugar (49 grams)

1/4 teaspoon baking soda

Caramel:

1 cup raw cashews (106 grams)

1 cup powdered coconut palm sugar (147 grams)*

4 tablespoons Earth Balance Coconut Spread (sub: shortening, butter, ghee)

1/2 teaspoon pure vanilla extract

Chocolate Glaze:

2 ounces unsweetened chocolate

2 tablespoons coconut oil (sub: Earth Balance coconut spread, butter, ghee)

3 tablespoons coconut nectar (sub: any liquid sweetener) *have at room temperature

1/2 teaspoon pure vanilla extract

Sea salt to sprinkle over chocolate (use sparingly)

 

Directions:

  1. Preheat oven to 350 degrees F. Cut a piece of parchment paper to fit inside an 8 x 8 inch baking dish. Cut it big enough that the paper will go up the sides; you'll use this to take the base easily out of the baking dish.
  2. Combine all of the base ingredients in a food processor until they come together into a ball. Press evenly into the baking dish. Bake for 18 minutes. While base is baking, soak the 1 cup of cashews called for in the caramel sauce in a bowl of hot water. Set aside.
  3. Remove baking dish from oven and allow to cool to room temperature in the dish (you can place it in the fridge to speed this process up once it cools some).
  4. While the base is cooling, rinse and drain the soaked cashews. Wash out your food processor then place the cashews, alone with the rest of your caramel ingredients in it and puree until smooth. Once base has cooled, remove from baking dish and carefully place on a flat plate. Smooth caramel onto the base. I find it's easiest to place it in large glops, then smooth it all down with a knife.
  5. Now it's time to make your chocolate. Heat the chocolate in a small saucepan over low heat, stirring often. Once the chocolate is almost completely melted, add the rest of the ingredients and stir until a smooth consistency is formed. Drizzle over the caramel sauce and then smooth over with a knife. Sprinkle sea salt lightly over chocolate. Chill in the fridge until the chocolate has hardened. Cut with a sharp knife into 16 squares. I find it is easiest if you clean the knife in between cuts since it gets a bit sticky. Serve chilled.

* To powder the coconut palm sugar, place it in a blender. Make sure the blender is completely dry inside first. Blend the sugar until it's the consistency of powdered sugar. Time will vary depending on your blender.

 

Makes 16 squares

Find the original recipe at The Daily Dietribe.

www.thedailydietribe.com