Caramel Shortcake

READY IN: 1hr 10mins
YIELD: 25 bites
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Start by making the base, add the almonds and coconut flour to a food processor and blitz until the almonds are finely chopped and well combined with the flour, then add in the dates and almond butter. Blitz again until combined.
  • Add in 1 tablespoon of water and blitz. The mixture should be a sticky but not wet dough, if you need to add in another tablespoon do that now and blitz again.
  • Line a baking tray with parchment paper and spread the dough out evenly. Freeze for 30 minutes.
  • To make the caramel add all the ingredients to a saucepan, bring to the boil then leave on the heat for 15-20 minutes, stirring continuously until you have reached a thick consistency. Be careful not to leave it too long as the caramel will burn. Leave to cool slightly while the base is still setting in the freezer.
  • Remove the base once it has been in the freezer for 30 minutes and add the caramel layer on top, then place back in the freezer for a further 30 minutes.
  • After the caramel layer has been in the freezer for 30 minutes, start making the chocolate topping. Add all the ingredients to a saucepan and melt, stirring continuously until the mixture is well combined, then spread on top of the caramel layer. Place back in the freezer for 1 hour, then remove and slice into small bites to serve.
Advertisement