NUTTY CARAMEL SHORTBREAD

NUTTY CARAMEL SHORTBREAD

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    Servings

    4
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    Prep Time

    15 minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

INGREDIENTS

BASE

220g oat flour (2 cups)
60g agave, maple or date syrup (1/6 cup or 45ml)
60g coconut oil (1/4 cup)

CARAMEL

300g dates (pitted) - (approx 16 medjool dates or 1 & 2/3rd cups pitted)
190g date syrup or agave/maple (1/2 cup)
2 tbsp melted coconut oil
2 tbsp nut butter (optional)
2 handfuls of roasted peanuts (no skin)

SWEET, INDULGENT AND A LITTLE NUTTY ON TOP, CRUMBLING UNDERNEATH...
ME BY WEDNESDAY, TRYING TO POWER THROUGH THE WEEK. WHO FEELS THE SAME? 🙋‍♀️🙋‍♂️

METHOD

  • Melt the coconut oil and combine the base ingredients until a dough forms
  • Press the dough into a baking tray or tin and place in the freezer whilst you make the caramel
  • Blend the caramel ingredients in a food processor until smooth and spread over the base
  • Sprinkle roasted skinned peanut halves over the top (2 handfuls), freeze for 30 minutes and bite in! Refrigerate any remaining bars until consumed!
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