These sweet treat shortbreads are a family favourite! With a buttery and crumbly base, sticky caramel and a flourish of pure superfood cacao chocolate. High in magnesium, vitamins, minerals and antioxidants makes these the perfect energising snack. Dates are a natural sweetener making these bites extremley moreish!
Equipment
- Tin
- Cling Film
- Food Processor
- Kitchen Towel
- Spoon
- Small Glass Bowl
- Saucepan
- Whisk
- Spatula
- Knife
Ingredients
For the shortbread base
- 120g Ground Almonds
- 65g Cashew Nuts
- 80g Dates
For the caramel
- 150g Dates
- Pinch of Sea Salt
- Water
For the topping
Method
- First up, to make the base of the shortbread prepare a tin by lining it with cling film.
- If you have whole almonds, ground them by popping them in a food processor and whizzing for a bit.
- Then add the cashew nuts, organic coconut oil and dates to the food processor and whizz until all finely ground.
- Check that the mix can be pressed together into a solid mass, if not add extra ground almonds or organic coconut oil as required.
- Tip the mixture into your tin, spread and press using a spatula to make a 1 - 1.5cm thick base.
- Next, wipe your food processor clean using a kitchen towel, tip in dates for caramel section, 1 tbsp of water, a pinch of salt and blend. Scraping down the sides when needed.
- Keep blending until you have a smooth paste, keep checking the consistency, you want the caramel to be thick but just loose enough to be able to spread over the shortbread layer. You may need to add extra water, no more than 5 Tbsp should do the trick. Add extra salt to taste if you wish.
- Do the same as before, tip the caramel mixture into tin on top of shortbread base, spread using a spatula.
- Now for the chocolate topping. In a glass bowl over a pan of simmering water heat the cacao butter until it becomes a liquid. Remove from stove and whisk in the cacao powder followed by the agave syrup. Keep whisking until completely smooth and glossy.
- As before, pour chocolate mixture over caramel layer in tin using a spatula to smooth out the topping.
- Put in fridge to set for at least 1 hour.
- Suggested use of a hot knife to cut through the shortbread once solid to avoid the chocolate cracking.
- Share and enjoy!
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