When I came up with this recipe I was imagining a layer of shortbread cookie, a layer of date caramel, and a layer of chocolate. I was too impatient and buzzed from drinking a margarita so I did not let the date caramel set before adding the chocolate. Regardless, this recipe turned out to be delicious!
Ingredients
- 2 Cups Almond Flour
- 1 Cup Coconut Flour
- 1/3 Cup Vital Proteins
- 1/4 Cup Honey
- 1 TSP Vanilla
- 1/2 TSP Salt + 1/2 TSP Salt
- 4-6 Oz Coconut Oil
- 1 Cup Dates
- 2 TBSP Almond Milk
- Milk Chocolate
Directions
Start by mixing together the almond flour, coconut flour, Vital Proteins, and salt together. Mix until well combined.
Next, melt the coconut oil and add the vanilla and honey. Whisk until combined.
Combine the dry and wet mixture and mix until a sand texture forms. You may need to add more coconut oil if the mixture seems too dry.
Press the mixture into a 9×9 pan and bake for 25-30 minutes at 350. Let cool.
While the shortbread is cooling, start on the date caramel. Place the dates in hot water(or you can even microwave them with water) and let them soften.
Drain the water and place them in the blender with your milk of choice and salt. Blend until smooth.
Once the shortbread is cool to the touch, spread the date caramel evenly. Let sit in the fridge to set a little, or you can be like me and just add the milk chocolate on top and let it combine with the date caramel.
Let the entire bar set them slice and place in a container. I stored mine in the fridge.
Enjoy!
